PEAR TART
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
RUSTIC PEAR TART
Provided by Ellie Krieger
Categories dessert
Time 2h10m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 14
Steps:
- To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
- In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
- On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
- Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
- Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
- In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
PEAR COOKIE TART
Steps:
- Microwave pear slices for 45 seconds or until tender. Arrange pears on cookie and drizzle with caramel and nuts.
Nutrition Facts : Calories 200, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 18 g, TransFat 0 g
ROSEMARY-PEAR TART
Rosemary adds a distinctive flavor to pear tart. This baked dessert is made with Betty Crocker™ cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line bottom and sides of 15x10x1-inch pan with cooking parchment paper.
- In medium bowl, stir together cookie mix and cornmeal. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press dough evenly in bottom and 1/2 inch up sides of pan.
- In large bowl, gently toss pears, brown sugar, granulated sugar, lemon juice and rosemary. Arrange pears over dough, overlapping slightly.
- Bake 35 to 40 minutes or until pears are tender and crust is golden brown. Cool 1 hour to serve warm, or cool completely.
- In small microwavable bowl, microwave jelly uncovered on High 30 seconds. Brush jelly over pears. Cut into squares to serve.
Nutrition Facts : Calories 390, Carbohydrate 63 g, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg
PEAR AND CHOCOLATE TART
My version of a recipe found on a free supermarket recipe card! It's chocolaty, juicy, and scrumptious. The tart is best served warm with creme fraiche.
Provided by vicki oliver
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
- Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
- Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
- Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
- Arrange pears on top of the tart by pressing them into the chocolate mixture.
- Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 53.1 g, Cholesterol 72.5 mg, Fat 37 g, Fiber 7.4 g, Protein 9.4 g, SaturatedFat 10.2 g, Sodium 203.4 mg, Sugar 32.4 g
GINGERSNAP PEAR TART
There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.
PEAR TART WITH VANILLA CREME ANGLAISE
This elegant pear tart makes the most of winter's fruit offerings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 4-by-13-inch tart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat until well combined, about 2 minutes.
- Using a small offset spatula, spread filling in cooled tart shell. Arrange pear slices, overlapping them slightly, on top of filling. Generously sprinkle with sugar; place tart on a baking sheet. Bake until filling is slightly puffed and golden brown, about 35 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature with creme anglaise on the side.
HASSELBACK PEAR TART
Using the Hasselback method on pears makes them even easier to arrange in this delicious fall tart.
Provided by Nicholio
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.
- Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.
- Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes.
- Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.
- Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 43.2 g, Cholesterol 15.4 mg, Fat 16.5 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 118.4 mg, Sugar 22.7 g
PEAR AND CHOCOLATE TART
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place the water and lemon juice in a saucepan. Peel the pears, cut them in half and core them. As each is peeled and cored, place it in the saucepan, just covered with water.
- Add one-half cup of the sugar, bring to a simmer and cook gently about 10 minutes, until the pears are just tender. Drain the pears and place them on several thicknesses of paper towel to continue draining.
- Melt the chocolate over hot water or in a microwave oven. Beat in the butter a tablespoon at a time, then beat in the eggs.
- Mix one-third cup of the hazelnuts or almonds with the flour and the remaining sugar and stir into the chocolate mixture.
- Preheat oven to 350 degrees.
- Sprinkle the remaining hazelnuts or almonds over the bottom of the baked tart shell. Cut each pear half into four thick slices and arrange the slices close together in the tart shell. Spread the chocolate mixture over the pears.
- Bake 30 minutes. Serve warm or cooled to room temperature with whipped cream on the side.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 12 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 36 grams, TransFat 0 grams
CHOCOLATE PEAR TART
This luscious chocolate tart is topped with sliced pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
- In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
- Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
- Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
- Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.
PEAR TART
Steps:
- Place a rack in center of oven, and heat to 375 degrees. Place orange and lemon zest in bowl of a food processor, and pulse with sugar and cloves until powdery. With the machine running, pour the orange and lemon juice through the feed tube. Process until fairly liquid. Scrape mixture into a medium mixing bowl. Add pears, and gently toss to coat.
- Place one sheet of phyllo dough lengthwise on a cookie sheet. Brush it with melted butter. Top it with a second sheet, and brush with butter. Place a third sheet of phyllo crosswise to cover half of the previous layers. Leave some of the dough hanging over each side. Brush with butter. Repeat with another sheet of phyllo, this time covering the other half of the layers. Place another sheet lengthwise, and brush it with butter. Place the last sheet on top, but do not brush it with butter.
- Sprinkle walnuts in the center of the dough, forming a round 8 inches in diameter. Spoon pears over nuts. Loosely fold the phyllo up and over the pears; there will be a space in the center where the pears show through. Parts of the dough should stick up like a pocket handkerchief.
- Bake for about 25 minutes, or until the phyllo is golden and the pears are tender. Carefully slide tart off pan onto a serving plate, using a spatula, if necessary.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 11 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 28 grams, TransFat 0 grams
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