Pear And Mascarpone Tart With Brandy Caramel Sauce Recipes

PEAR CARAMEL TART

Steps:

• In a large non-stick skillet, melt butter and stir in sugar. As mixture begins to bubble, remove from heat and spread out pears. Return skillet to heat and cook over medium high until golden brown syrup bubbles up. This process will take about 30 minutes. Roll out crust to flatten folds and sprinkle with cinnamon sugar mixture. Place crust over pears and press down around edges. Cut slits in crust and brush with egg. Bake for 30 minutes until crust is golden brown. Allow skillet to cool for 2 minutes. Loosen edges of crust with paring knife. Invert tart onto plate and cool.

PEAR TARTS WITH CARAMEL SAUCE

Steps:

• To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste.
• To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove.
• To make the tarts: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8 inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7 inch circles. Spread a circle of almond cream in the center of each, leaving a 1inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners sugar. Serve warm, drizzled with the warm caramel sauce.

DELICATE PEAR CAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 350°F Grease and flour 10-inch tube pan. Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth.
• In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and floured pan.
• Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 15 minutes. Invert onto serving plate. Cool 1 1/2 hours or until completely cooled.
• Meanwhile, in medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat; cool to room temperature.
• In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Drizzle 2 tablespoons sauce over pear slices. Refrigerate until serving time.
• To serve, spoon about 2 tablespoons sauce onto each individual dessert plate. Top each with slice of cake. Store cake and sauce in refrigerator.

VANILLA-SPICED CARAMEL AND PEAR TART

Steps:

• For crust:
• Roll out pastry to 12-inch square and trim off corners, forming slightly rounded crust. (If using all-butter puff pastry, roll out to 12-inch round.) Transfer pastry to 10-inch-diameter springform pan, pressing pastry firmly onto bottom and 1 to 1 1/2 inches up sides of pan. Freeze crust until firm, 1 to 1 1/2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
• For pears:
• Melt butter in heavy large skillet over low heat. Add sugar and next 4 ingredients. Scrape in seeds from vanilla bean; add bean. Increase heat to medium-high and cook, stirring until sugar melts and turns brown (color of peanut butter), about 3 minutes. Reduce heat to medium; add pears, rounded side down. Cook until pears are almost tender, turning and moving skillet around occasionally to ensure even cooking, 10 to 15 minutes, depending on ripeness of pears. Carefully turn pears over; continue to cook until pears are very tender, about 10 minutes longer. Remove skillet from heat; cool pears in skillet with spices (pears will release juice while cooling).
• For filling:
• Melt butter in small saucepan over low heat. Scrape in seeds from vanilla bean; add bean. Add cinnamon, star anise, and cloves. Increase heat to medium; cook until butter is golden (watch to avoid burning), 3 to 4 minutes. Remove vanilla bean and spices from butter; discard. Whisk sugar, egg, and coarse salt in medium bowl. Whisk in flour. Gradually whisk browned butter into egg mixture. DO AHEAD: Pears and filling can be made 6 hours ahead. Cover separately; let stand at room temperature. Whisk filling before using.
• Position rack in center of oven; preheat to 400°F. Brush frozen crust with beaten egg white. Pour filling into crust; spread evenly over bottom of crust (filling will be very thin). Using slotted spatula, remove pears from skillet, allowing excess syrup to drain back into skillet; reserve syrup. Arrange pears, rounded side up, atop filling (about 9 around edge and 3 in center of pan).
• Bake tart until crust is deep golden and filling is set and brown at edges, about 1 hour. Run small knife around sides of pan to loosen tart. Release pan sides. Transfer tart to platter. Let stand, uncovered, at room temperature to cool slightly until just warm.
• Just before serving, boil syrup in skillet until reduced to generous 1/3 cup, 1 to 2 minutes. Discard spices. Drizzle syrup over pears. Serve tart slightly warm.

PEAR GALETTE WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ricotta cheese, mascarpone cheese, confectioners' sugar, and vanilla extract in a bowl. Place in the refrigerator.
• Place pears, cornstarch, lemon juice, brown sugar, cloves, and cinnamon into a bowl; mix well.
• Place thawed puff pastry sheet into the bottom of an 11-inch tart pan. Spoon cheese mixture onto pastry and spread evenly. Arrange spiced pear mixture on top of the cheese mixture.
• Bake in the preheated oven until golden brown, about 45 minutes.

CARAMEL PEAR TART

Steps:

• Crust:
• In food processor, combine flour and sugar; sprinkle with butter cubes.
• Pulse until fine crumbs. Drizzle in cream and process until dough clumps together.
• Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 minutes or until chilled.
• Meanwhile, prepare filling and topping:.
• In a saucepan over medium heat, heat sugar and 1/3 cup (75 mL) water, stirring until dissolved.
• Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (175 mL) cream; stir until smooth.
• Remove from heat and let cool.
• Preheat oven to 375°F (190°C).
• Peel pears; cut in half lengthwise and remove stems and cores.
• Cut each half crosswise into thin slices, keeping shape intact.
• Place flat side down in tart shell, fanning slices out slightly.
• Set 1/4 cup (50 mL) caramel aside for topping.
• In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.
• Bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
• Let cool until slightly warm.
• In a bowl, whip remaining cream; fold in reserved caramel.
• Serve slices of tart with a dollop of caramel cream.
• Rich and delicious!

PEAR AND MASCARPONE TART WITH BRANDY CARAMEL SAUCE

Steps:

• 1. Preheat oven to 400 degrees. 2. Lightly brush puff pastry with egg and prick pastry sheet with a fork leaving about 1/2in. unpricked border and bake for 10 min. or until golden brown. Place on a cooling rack when done. 3. Cut the pears in half, scoop out the cores, and cut off any stems or bottoms. 4. Toast the almonds on medium-high heat in a 15" sauce pan, toss around a few times and watch carefully so they do not burn. 5. Remove the almonds and set aside. 6. Add the cream and butter to the pan, melt, and add both sugars, the lemon juice, and the salt. 7. Mix well on medium heat until melted together and add the pear halves cut side down. 8. Cover and simmer on medium/low heat for about 10min. 9. Flip the pears over. 10. Remove the pan from the heat and add the brandy. 11. Turn on high heat, and tilt the pan to flambé. 12. Flambé for about 15sec. and the edges/skins will sizzle. 13. Place the lid back on, turn down to low heat and simmer for another 5min. 14. Check the pears with a knife for doneness. The knife should go in easy, but not too easy. It's nice if the pears still have a little texture. 15. Once done, place the pears on a plate to cool, but the sauce should remain a little warm so as to not solidify. (Reduce the sauce if necessary). 16. The pears can be sliced lengthwise to speed up cooling. (they will be sliced in the end anyway, and they are easiest to cut skins up). 17. Spread the mascarpone on the puff pastry. 18. Once the pears are cooled close to room temperature, place on top of the mascarpone in any arrangement. 19. Sprinkle the toasted almonds on top. 20. Drizzle the honey and some of the brandy sauce, about 1Tbsp, on top. Save any extra to use on ice cream in the future!