PEAR AND GINGER BROWN-BUTTER TART
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
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