Pear Pecan Tart With Maple Ice Cream Recipes

PEAR-PECAN TART WITH MAPLE ICE CREAM

Steps:

• To make the ice cream, combine the milk, cream, maple syrup and salt in a medium saucepan. Bring just to a boil. Meanwhile, whisk the egg yolks in a mixing bowl. Whisking constantly and rapidly, add the milk mixture to the yolks. Pour the mixture back into the pan and place over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 15 minutes; do not let it come to a simmer. Pour into a bowl, let cool and refrigerate until cold. Stir in the vanilla. Pour into an ice-cream maker and freeze according to the directions.
• Meanwhile, to make the tart, place 1/2 cup of pecans, the flour and the salt in a food processor and pulse until the pecans are ground. Add the butter and pulse until mixture resembles coarse meal. Add the egg and pulse just until dough begins to come together. Gather dough into a ball, flatten into a disk, wrap in plastic and refrigerate 30 minutes.
• Preheat oven to 350 degrees. Roll the dough into a circle about 3/8-inch thick and fit it into a 10-inch tart pan. Line the pan with parchment paper, fill with pie weights or raw beans and bake for 20 minutes. Remove the paper and the weights and bake for 5 minutes more. Set aside.
• Peel, halve and core the pears. Arrange the pear halves in a circle over the crust, cut side down. Scatter the remaining pecans over and around the pears. Drizzle 1/4 cup of maple syrup over the top. Bake until the pears are soft but hold their shape, about 45 minutes, covering the top loosely with aluminum foil if the crust browns too much before the pears are done. Let cool.
• Stir together 1/4 cup of maple syrup and the Cognac. Brush the mixture over the pears. Cut into wedges and serve with a scoop of maple ice cream.

MAPLE-PEAR TARTE TATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
• Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
• Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
• Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
• Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
• Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.

MAPLE PECAN TARTS

Steps:

• In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°., Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.

MAPLE PECAN TART

Steps:

• For crust:
• Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Place crust in freezer 30 minutes before filling and baking.
• For filling:
• Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
• Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
• Cut tart into wedges and serve with whipped cream or ice cream.