Pear And Ginger Brown Butter Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR AND GINGER BROWN-BUTTER TART



Pear and Ginger Brown-Butter Tart image

Make and share this Pear and Ginger Brown-Butter Tart recipe from Food.com.

Provided by Mooseybear

Categories     Dessert

Time 2h

Yield 1 10inch tart

Number Of Ingredients 14

sweet tart pastry dough (sufficient for a 10-inch tart see Mean Chef's Sweet Tart Dough)
1 1/2 ounces fresh gingerroot
7 tablespoons flour
1 1/2 teaspoons ground ginger
2 large eggs
2/3 cup granulated sugar
1 vanilla bean, split and scraped
4 ounces unsalted butter
6 pears, poached,reserve 1 cup after poaching (preferably Bosc or Comice, slightly underripe)
6 ounces fresh gingerroot, peeled and sliced into 1/4 inch rounds
4 cups sugar syrup (1/2 sugar and 1/2 water boiled untril sugar is dissolved. cooled)
1 cup water
2 vanilla beans, split and scraped
1/4 cup lemon juice

Steps:

  • Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds.
  • set aside.
  • Sift flour and ground ginger.
  • Set aside.
  • Whisk together the eggs and sugar until combined.
  • Beat in flour and ground ginger.
  • set aside.
  • In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
  • Continue heating until bubbles subside and the butter is dark brown and smoking.
  • Whisking continuously, pour hot butter in a steady stream into the egg mixture.
  • Combine well.
  • Strain and discard vanilla bean and ginger root.
  • The ginger brown-butter can be made to this point and refrigerated for a week.
  • Warm to room temperature before using.
  • Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan.
  • Peel, halve and core pears and drop immediately into liquid.
  • Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
  • Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
  • Spread pears on a parchment lined sheetpan and refrigerate until cool.
  • These will keep covered for a couple of days.
  • Reserve 1 cup of the poaching liquid.
  • Assembling The Tart: Preheat oven to 350.
  • Line a 10-inch tart ring with sweet tart dough.
  • Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
  • Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
  • Keep the sliced pear halves in tact.
  • Press slightly to shingle the slices and slightly elongate their shape.
  • Slip a thin offset spatula under each of the sliced pear halves and place on top of the brown butter, stem end toward the center.
  • Arrange pear halves around the tart like the spokes of a wheel.
  • If there is room in the center add another pear half or additional slices.
  • You should have approximately 7 halves around the outside and one half in the middle.
  • This will depend largely on the size of the pears.
  • Bake for 1 to 1 1/4 hours, until well browned.
  • Cool.
  • Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup.
  • It will be very thick.
  • With a pastry brush, paint a thin layer of glaze over the pears.
  • Remove tart from the tart ring and slice.
  • Serve with vanilla or ginger ice cream.

Nutrition Facts : Calories 2450.2, Fat 105.4, SaturatedFat 62, Cholesterol 666.8, Sodium 197.4, Carbohydrate 375.5, Fiber 37.2, Sugar 237.6, Protein 27.3

UPSIDE-DOWN PEAR CRANBERRY TART



Upside-Down Pear Cranberry Tart image

I like this dessert because I like most upside-down things. This rustic tart with a circle of pears gets its origins from the French apple tart Tatin, and can be a beautiful alternative to classic American apple pie. This dessert feels more like cooking than baking; you don't even need a pie tin. And if you feel like it, you can just use premade dough. P.S. Caramel is not as scary as it's made out to be, as long as you don't touch it.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield One 9-inch pie

Number Of Ingredients 17

2 1/2 pounds (about 5) hard Anjou or Bosc pears, peeled, cored and quartered
1/4 teaspoon freshly grated nutmeg
Juice from 1 lemon (2 to 3 tablespoons)
6 tablespoons unsalted butter
1/2 teaspoon salt
2/3 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 cup dried cranberries
2 tablespoons finely chopped crystalized ginger
All-purpose flour, for dusting
1 Pie Crust, recipe follows, or 2 refrigerated store-bought crusts, rolled together
Creme fraiche, for serving, optional
1 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick cold butter, cut into 1/2-inch chunks
4 to 5 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
  • Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
  • Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
  • Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
  • While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
  • Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
  • Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
  • Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.

PEAR TART



Pear Tart image

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 13

2 cups flour
Pinch salt
1/3 cup light brown sugar, firmly packed
11 tablespoons cold butter (do not use margarine)
2 egg yolks, lightly beaten with a fork
10 to 12 seckle pears or 6-7 bosc pears, peeled, cut in quarters and then into 2 or 3 lengthwise slices
2 tablespoons lemon juice
1/2 cup currants
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/3 to 1/2 cup white sugar, depending on the sweetness of the pears
2 tablespoons butter
4 tablespoons sugar

Steps:

  • Place the currants in a small saucepan. Cover with water and bring to a boil. Allow them to boil for a minute and turn off the heat. Let them soak for about 5 minutes. Drain thoroughly and set aside. Preheat the oven to 375 degrees F. Combine flour, salt, and sugar, and cut in butter with a dough blender or 2 knives until it resembles a coarse meal. You can also use a food processor. Stir in egg yolks. Knead this mixture until smooth. This takes quite a bit of kneading (you might want to use 2 hands). Press the dough out on the bottom and sides of an 8 or 9-inch springform pan. Neatly finish the rim. In a large bowl, gently combine the pear slices with the lemon juice, spices, sugar, and currants. Carefully arrange the fruits in the crust. Dot with butter, sprinkle with sugar. Bake for about 30 to 40 minutes, or until the crust is golden. Cool and serve.

GINGER-PEAR HAND PIES



Ginger-Pear Hand Pies image

Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 10

Number Of Ingredients 15

2 1/4 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into 1/4-inch pieces
6 ounces cold cream cheese, cut into small pieces
3 to 4 tablespoons ice water
2 large eggs
2/3 cup plus 1 tablespoon granulated sugar
1/2 cup unbleached all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 vanilla bean, split and seeds scraped
3 tablespoons finely grated fresh ginger
2 firm but ripe pears, such as Bosc, peeled and cut into 1/4-inch dice
Confectioners' sugar, for dusting

Steps:

  • Crust:Combine flour, salt, butter, and cream cheese in a food processor; pulse until pea-size clumps form.
  • With machine running, add water, 1 tablespoon at a time, until mixture just comes together when pressed in your hand. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate until firm, about 45 minutes.
  • Filling:Whisk together eggs and 2/3 cup granulated sugar in a medium bowl until thick and pale yellow. Whisk in flour, lemon juice, and 1/4 teaspoon salt.
  • In a shallow saucepan, heat 1 stick butter, vanilla seeds, and ginger over medium-high until butter foams and browns, about 5 minutes. Strain through a fine sieve into bowl with egg mixture, discarding solids. Whisk until well combined.
  • Melt remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1 tablespoon granulated sugar and 1/4 teaspoon salt; cook, stirring, until pears are soft, about 5 minutes. Let cool about 10 minutes. Fold pear mixture into egg mixture.
  • On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick. Using a 5-inch round cutter or a paring knife, cut out 5 rounds. Repeat with remaining disk. Gently press rounds into 10 cups of a standard 12-cup muffin tin, making pleats around edges and gently pressing to seal. Fill each with 1/4 cup filling. Refrigerate until chilled, about 30 minutes.
  • Meanwhile, preheat oven to 375 degrees. Bake until crust and filling are golden brown, 35 to 40 minutes. Transfer tin to a wire rack; let cool about 20 minutes. Unmold; let pies cool completely on rack. Dust with confectioners' sugar before serving.

CARMELIZED UPSIDE-DOWN PEAR TART



Carmelized Upside-Down Pear Tart image

Provided by Betty Caldwell

Categories     Fruit     Dessert     Bake     Thanksgiving     Pear     Fall     Winter     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

4 large firm-ripe Bosc pears (2 pounds total)
1/2 stick (1/4 cup) unsalted butter
1/2 cup sugar
1/2 teaspoon cinnamon
Pastry dough

Steps:

  • Peel and halve pears, the core (preferably with a melon-ball cutter). Heat butter in a 9- to 10-inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Bake tart until pastry is golden brown, 30 to 35 minutes. Cook on rack 5 minutes.
  • Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Serve tart warm or at room temperature.

GINGER BUTTERSCOTCH PEAR TART



Ginger Butterscotch Pear Tart image

Categories     Egg     Ginger     Dessert     Pear     Walnut     Red Wine     Winter     Gourmet

Number Of Ingredients 20

For the shell
3/4 cup walnuts
2 tablespoons sugar
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
raw rice for weighting the shell
For the poached pears
3 firm-ripe pears
2 cups dry red wine
1 cinnamon stick
1 cup sugar
For the ginger butterscotch pastry cream
3 large eggs yolks
1/2 cup light brown sugar
3 tablespoons all-purpose flour
1/4 cup milk
1 tablespoon unsalted butter
1/4 teaspoon salt
2 teaspoons grated peeled fresh gingerroot

Steps:

  • Make the shell:
  • In a food processor grind coarse the walnuts with the sugar,add the flour, the salt, and the butter, and blend the mixture until it resembles coarse meal. Transfer the mixture to a bowl, add 3 tablespoons ice water, and toss the mixture until the water is incorporated. Press the dough into the bottom and up the side of a 7 1/2-inch tart pan with a removable fluted rim, crimping the edge decoratively, and prick the bottom with a fork. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the middle of a preheated 425°F. oven for 7 minutes, remove the rice and foil carefully, and bake the shell for 5 minutes more, or until it is golden. Let the shell cool in the pan on a rack.
  • Poach the pears:
  • In a saucepan just large enough to hold the pears in one layer combine the wine, the cinnamon stick, and the sugar and bring the liquid to a boil over moderately high heat, stirring until the sugar is dissolved. Add the pears, peeled, and poach them, turning them occasionally, for 15 minutes, or until they are just tender. Let the pears cool in the syrup.
  • Make the ginger butterscotch pastry cream:
  • In a bowl with an electric mixer beat lightly the egg yolks. Add the brown sugar, a little at a time, beating, beat the mixture until it ribbons when the beaters are lifted, and beat in the flour. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and bring it to a boil over moderately low heat, stirring constantly. Boil the mixture, stirring constantly , for 2 minutes. Strain the pastry cream through a fine sieve into a bowl and stir in the butter, the salt, and the gingerroot. Let the pastry cream cool, its surface covered with a buttered round of wax paper, for 1 hour.
  • Remove the rim of the tart pan, set the shell on a platter, removing the bottom of the pan, and spread the pastry cream in the shell. Arrange the pears, drained, cut lengthwise into sixths, and cored in a spoke pattern on top of the pastry cream.

RUSTIC PEAR-GINGER TART #RSC



Rustic Pear-Ginger Tart #RSC image

Ready, Set, Cook! Reynolds Wrap contest entry. Love the combination of pears and ginger so this was a natural. Be sure to use the Non-Stick Reynolds Wrap (love this stuff), otherwise the tart will stick to the pan.

Provided by Galley Wench

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup ripe pear, peeled, cored and thinly sliced (4-5 pears)
1/4 cup granulated sugar
2 tablespoons candied ginger, diced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 lemon, juice and zest of
1 1/2 tablespoons cornstarch
1 refrigerated pie crust
1 cup whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla
Reynolds Wrap Foil
1 tablespoon butter, softened
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup quick-cooking oatmeal
1/4 cup almonds, chopped
1 tablespoon honey
1/4 teaspoon very hot water

Steps:

  • Remove the piecrust from the refrigerator 20 minutes prior to beginning.
  • Preheat oven to 425 degrees F.
  • In a medium size bowl toss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon zest and corn starch. Set aside.
  • In a small mixing bowl mix together the topping ingredients and set aside.
  • Line a baking sheet with Reynolds Wrap Non-Stick foil.
  • Unroll the piecrust on the Non-Stick foil.
  • Stir the pear mixture, then, using a slotted spoon pile the mixture in the center of the piecrust, leaving approximately 2 inches around the edge. Leave the juice in the bowl for now.
  • Carefully fold the edges of the piecrust onto the pears, pinching the seams to ensure that they are sealed. The crust will not completely cover the pears, the center will be open.
  • Carefully pour the reserved pear juice onto the exposed pears, make sure there is no juice on the outside of the crust.
  • Distribute the topping on the exposed pears.
  • Bake at 425 degrees until crust is golden brown, 25 to 30 minutes.
  • While the tart is bakes, pour the cream into a large mixing bowl and whip until peaks start to form. Add vanilla and confections sugar and beat until stiff peaks form. Do not over beat, otherwise you'll have sweet butter ;=).
  • Once done, remove tart from the oven and brush the pastry with the honey and water mixture.
  • Cool at least 20 minutes.
  • Slice and top each dish with whipped cream before serving. ENJOY!

Nutrition Facts : Calories 660.9, Fat 40.9, SaturatedFat 19.6, Cholesterol 89.2, Sodium 260.8, Carbohydrate 70.7, Fiber 4.3, Sugar 38.3, Protein 6.5

GINGER PEAR PIE



Ginger Pear Pie image

My mother, who collected many recipes over the years, made this delicious pie often. It's wonderful served warm with a scoop of ice cream on top.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 15

3 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup water
1/2 cup dark corn syrup
1 teaspoon lemon juice
1/8 teaspoon grated lemon zest
4 large pears, peeled and thinly sliced
1 tablespoon butter
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon ground ginger
1/4 cup cold butter, cubed
1/4 cup chopped pecans

Steps:

  • In a large saucepan, combine the cornstarch and ginger. Stir in the water, corn syrup, lemon juice and zest until smooth. Gently stir in pears. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add butter. Pour into pastry shell., For topping, combine the flour, brown sugar and ginger in a small bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over pears. Bake at 425° for 20-25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

Nutrition Facts : Calories 525 calories, Fat 23g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 276mg sodium, Carbohydrate 81g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.

GINGER-LIME PEAR COBBLER



Ginger-Lime Pear Cobbler image

We have a huge pear tree in our yard, which is why I came up with this recipe. The tart lime, sweet pears and tangy ginger are a winning combination. -Heather Naas, Lompoc, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 14

3/4 cup sugar
1/8 teaspoon ground ginger
5 cups sliced peeled fresh pears
2 tablespoons finely chopped crystallized ginger
2 tablespoons lime juice
1/2 cup butter, melted
BATTER:
3/4 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon grated lime zest
1/8 teaspoon salt
Pinch ground ginger
3/4 cup 2% milk

Steps:

  • In a large bowl, combine sugar and ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside., Pour butter into an ungreased 11x7-in. baking dish. In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk. Pour over butter (do not stir). Spoon pear mixture over the top. , Bake at 350° for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.

Nutrition Facts : Calories 281 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 184mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 3g fiber), Protein 2g protein.

More about "pear and ginger brown butter tart recipes"

PEAR GINGER TART WITH CINNAMON, GRANULATED SUGAR AND …
pear-ginger-tart-with-cinnamon-granulated-sugar-and image
2019-12-10 Heat butter in a sauté pan over medium heat, add the chopped pears. Cook, stirring occasionally, for eight to ten minutes. Add white sugar …
From more.ctv.ca
Servings 1
Category Dessert


PEAR GINGER CRISP WITH ALMONDS, CINNAMON, BROWN SUGAR AND
Stir in the crystallized ginger and set aside. Meanwhile, combine the pears, brown sugar, maple syrup, cornstarch, cinnamon, ginger and vanilla. Toss to coat. Put into the baking dish and top with the crisp. Bake for about 35-40 minutes or until the pears are tender and the topping is golden brown. Serve warm.
From more.ctv.ca


PEAR GINGERBREAD TART - CUISINE MAGAZINE - FROM NEW …
To make the gingerbread pastry, beat together the egg and 50g of the brown sugar in a small bowl. 2. Put the flour, ginger, mixed spice, cardamom and salt in a food processor fitted with a metal blade and pulse to combine. 3. Scatter the cubes of cold butter evenly over the flour. Pulse until barely combined. 4.
From cuisine.co.nz


QUINCE AND BROWN BUTTER PASTRY TART RECIPE - FOOD NEWS
Arrange the wedges of quince on the tart crust, close together and perpendicular to the edge of the crust. Fill in the center with more wedges. Pour the brown butter filling over the quince in the crust. Bake the tart for about 40 minutes, or until the pastry is baked through and the filling is puffed and well colored. Cool the tart on a rack.
From foodnewsnews.com


BROWN BUTTER AND CARDAMOM PEAR TART RECIPE | GOOD FOOD
Slice each poached pear half into six pieces and arrange in a circular pattern in the prepared pastry case. 7. To make the filling, whisk together the sugar and eggs until lightened in colour, then whisk in the flour, cardamom and a pinch of salt. 8. Brown the butter in a small saucepan over a low heat until dark brown.
From goodfood.com.au


FRENCH PEAR TART RECIPE | THE MEDITERRANEAN DISH
2014-11-09 Instructions. Position one oven rack to middle, and move the second rack to the top slot. Preheat oven to 350 degrees F. In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough. Transfer dough to a 9-inch tart pan with a removable bottom.
From themediterraneandish.com


ROASTED PEAR BROWN BUTTER TART - COOKINGWITHMOLLY.COM
1 1/2 pounds slightly under-ripe Bosc pears (or pear of your choosing) 2 tablespoons lemon juice . 2 tablespoons water . 2 tablespoons unsalted butter, cut into small pieces . Crust & Brown Butter Filling . Crust . 1 1/2 cups all-purpose flour . 9 tablespoons unsalted butter, cubed . 1/4 cup water . 1 1/2 tablespoons oil . 1 1/2 tablespoons ...
From cookingwithmolly.com


10 BEST FRESH PEAR TART RECIPES | YUMMLY
2022-05-01 lemon, pears, sugar, brown sugar, margarine, plain flour, ginger and 6 more Streusel Topped Cranberry Pear Tart In The Raw frozen cranberries, refrigerated pie crust, pears, butter, all purpose flour and 5 more
From yummly.com


GINGER PEAR PUFF PASTRY TART RECIPE - FORK KNIFE SWOON
2016-09-28 In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.
From forkknifeswoon.com


GINGER PEAR BREAD - YUM TASTE - TASTY AND YUMMY RECIPES
2015-02-16 Directions. Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices. Preheat oven to 325 degrees F (165 degrees C). Grease an 8×4-inch loaf pan. Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt.
From yumtaste.com


GINGER BUTTERSCOTCH PEAR TART - TASTEDANDAPPROVED.COM
***FOR THE GINGER-BUTTERSCOTCH PASTRY; CREAM*** 3 lg Eggs yolks 1/2 c Light brown sugar 3 tb All-purpose flour 1/4 c Milk 1 tb Unsalted butter 1/4 ts Salt 2 ts Grated peeled fresh-gingerroot. Make the shell: In a food processor grind coarse the walnuts with the sugar,add the flour, the salt, and the butter, and blend the mixture until it ...
From tastedandapproved.com


BROWN BUTTER CRANBERRY GINGERBREAD CAKES WITH ... - BAKE WITH …
akes about 1 ½ cups. Assembly - Preheat the oven to 350 F. Grease six 5-ounce ramekins and place them on a baking tray. Pulse the cranberries with the granulated sugar in a food processor until coarsely chopped and set aside. Heat the butter in a saucepot over medium heat until the foaming subsides and it begins to brown.
From bakewithannaolson.com


GINGER PEAR GALETTE - BETTER HOMES & GARDENS
Step 2. In a small mixing bowl stir together flour, granulated sugar, brown sugar, 1 tablespoon ginger, and lemon peel. Cut in margarine or butter until pieces are the size of small peas. Sprinkle half of the ginger mixture over pastry. Arrange pear slices on top, overlapping slightly. Sprinkle with the remaining ginger mixture.
From bhg.com


POACHED PEAR AND BROWN BUTTER TART RECIPE | RECIPE | TART RECIPES ...
This smoked ham hock and lentil soup incorporates ham hocks, onion, okra, lemongrass, ginger, habanero chiles, lentils and thyme to create the ultimate comfort food meets fall recipe.
From pinterest.com


PEAR AND GINGER TART RECIPES ALL YOU NEED IS FOOD
Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.
From stevehacks.com


CHOCOLATE, GINGER-CREAM AND PEAR TART RECIPE - PILLSBURY.COM
Bake at 325°F 40 to 50 minutes or until set and golden brown around edge. Cool 30 minutes. In small microwavable bowl, microwave 1/3 cup whipping cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, or until smooth. Stir in corn syrup until well blended. Spread over cooled tart.
From pillsbury.com


PEAR AND GINGER CREAM TART RECIPE - PILLSBURY.COM
Steps. 1. In 3-quart saucepan, heat milk and grated gingerroot over low heat about 5 minutes, stirring frequently, until very hot but not boiling. 2. In medium bowl with electric mixer, beat egg yolks and sugar on medium speed 4 to 6 minutes or until pale yellow. Beat in flour.
From pillsbury.com


GORGEOUS GINGER PEAR TART | BALANCING BILLS & BELLIES - TUMBLR
2014-09-08 Layer the pear slices on top of the puff pastry, within the ¾" scored border. I chose to layer them in alternating directions, creating a beautiful pattern that makes this tart very special. - Brush the top of the pears with the rest of the butter mixture, and sprinkle the tart with the sanding sugar. - Bake the tart for 15-18 minutes or until ...
From brokeandcooking.tumblr.com


PEAR AND GINGER BROWN-BUTTER TART RECIPE
Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds. set aside. Sift flour and ground ginger. Set aside. Whisk together the eggs and sugar until combined. Beat in flour and ground ginger. set aside. In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
From recipenode.com


GINGER PEAR PUFF PASTRY TART RECIPE - FORK KNIFE SWOON
Nov 11, 2013 - Ginger Pear Tart. Tried this last night and it was easy and delicious. Mine wasn't as pretty but I was in a rush! ;-) ... 1 tbsp Brown sugar, light packed. 1/2 tsp Cinnamon, ground. 1 tbsp Demerara sugar. 1 tsp Vanilla extract, pure. Bread & Baked Goods. 1 sheet Puff pastry, frozen. Dairy. 2 tbsp Butter, unsalted. Make it. More like this. Pastry Dough Recipe. Puff …
From pinterest.com


MARY BERRY'S PEAR FRANGIPANE TART | DESSERT RECIPES | WOMAN
2015-09-30 Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling.
From womanandhome.com


WARM PEAR TART WITH CARAMEL SAUCE AND GINGER …
200 g caster sugar. 100 g butter. 200 ml cream. Method. Preheat the oven to 200°C. To make the caramel sauce, combine the caster sugar with 2½ tablespoons water in a small saucepan. Bring to the boil over low–medium heat, then increase the heat to medium–high and cook, shaking the pan now and then, for 3–4 minutes or until the sugar ...
From mattmoran.com.au


EASY PEAR TART - CULINARY GINGER
2022-04-12 Refrigerate. Slice the pears lengthwise in 1/4 inch slices. Arrange the pear slices on the pastry, brush pastry edges and pears with melted butter and sprinkle evenly with the sugar. Bake for 30 minutes until the pastry is golden then remove from the oven. Heat the preserves in a microwave-safe dish for 20 seconds then brush all over the tart.
From culinaryginger.com


GINGER PEAR MINI PIES RECIPE - MADE IN A MUFFIN TIN
2017-09-26 Directions. Preheat your oven to 350°. Lightly butter or coat a 6 hole muffin tin with nonstick spray. Spread out the pre-made pie crust. Use a glass or biscuit cutter about 3.5" across to cut out 6 pie rounds. Press into a muffin tin to create mini pie crust shapes. Peel and dice pears into small bites.
From premeditatedleftovers.com


POACHED PEAR AND BROWN BUTTER TART | TEMP BLOG
2009-12-09 Poached Pear and Brown Butter Tart. Posted on December 9, 2009 by blcarson. Most people make pies for Thanksgiving, but not I. No, I make tarts. Tarts or cakes, but preferably tarts. I used to make tarts in pie pans, but the situation simply wasn’t ideal. So when I finally acquired a tart pan, I could finally make the tarts of my dreams, with perfectly-shaped …
From temp1234b.wordpress.com


PEAR AND GINGER TARTS | FOOD TO LOVE
2012-09-29 Recipe. Pear and ginger tarts Sep 29, 2012 2:00pm. 15 mins preparation; 30 mins cooking; Makes 6 Item; Print . Ingredients. Pear and ginger tarts. 2 sheets frozen puff pastry, thawed; 60 gram butter, softened; 1/4 cup caster sugar; 1 egg; 1/2 cup almond meal; 3 teaspoon finely chopped ginger in syrup; 400 gram can sliced pears in natural juice, drained; prepared …
From foodtolove.co.nz


PEAR CRISP RECIPE {WITH BROWNED BUTTER} | LIFE MADE SIMPLE BAKES
2021-09-03 Preheat oven to 375 degrees. Set aside an 8×8 square baking dish or a medium size gratin dish. In a large mixing bowl, toss the pears in the lemon juice. In a small mixing bowl whisk together the sugar, cornstarch, cinnamon and cardamom. Sprinkle over the pears and toss to coat, pour into the baking dish.
From lifemadesimplebakes.com


GINGER BUTTERSCOTCH PEAR TART RECIPE - BAKERRECIPES.COM
2004-11-06 What Makes This Ginger Butterscotch Pear Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ginger Butterscotch Pear Tart. Ready to make this Ginger Butterscotch Pear Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking ...
From bakerrecipes.com


PEAR, GINGER AND BAKED CHOCOLATE CRUMBLE SLICE RECIPE FROM …
Pear, ginger and baked chocolate crumble slice recipe by Darren Purchese - For the tart case, place the flour, cocoa powder, icing sugar and salt in a mixing bowl and, using your fingertips, crumble in the butter until you have a fine sandy texture. Add the egg and egg yolk Get every recipe from Lamingtons & lemon tart by Darren Purchese
From cooked.com


PEAR-GINGER CUSTARD TART RECIPE - FRAN GAGE PATISSERIE | FOOD
Preheat the oven to 375°. Bake the tart shells for 10 minutes, then set aside to cool. Leave the oven on. Step 6. Using a small sharp knife, peel, quarter and core the pears. Slice them ...
From foodandwine.com


UPSIDE-DOWN GINGER PEAR AND WALNUT CAKE RECIPE - GREAT BRITISH …
Preheat the oven to 180°C/gas mark 4. 2. To make the topping, gently melt the butter in a small saucepan, add the sugar and stir for a couple of minutes. Smooth over the base of a 20cm cake tin with a removable base, 7cm deep. Arrange the pears on top, cut-side down, with a few walnuts around the outside, flat-side down.
From greatbritishchefs.com


PEAR TART TATIN | FRUIT RECIPES | JAMIE MAGAZINE RECIPES
Preheat the oven to 200°C/400°F/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine. Peel and core the pears, cut into wedges, then ...
From jamieoliver.com


CRANBERRY-GINGER PEAR PIE - BROWN EYED BAKER
2013-11-21 Finish the Filling & Assemble the Pie: Combine the cranberries, remaining ¼ cup granulated sugar, and fresh ginger in a food processor and pulse until the cranberries are roughly chopped, about 5 pulses. Drain the cooled pears and discard the liquid. Return the pears to the now-empty bowl and add the cranberry mixture, stirring to combine.
From browneyedbaker.com


GINGER BUTTERSCOTCH PEAR TART - BIGOVEN
Ginger Butterscotch Pear Tart recipe: Try this Ginger Butterscotch Pear Tart recipe, or contribute your own. Add your review, photo or comments for Ginger Butterscotch Pear Tart. American Marinades and Sauces Sauce
From bigoven.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #desserts     #fruit     #dietary     #pears     #number-of-servings     #4-hours-or-less

Related Search