FRENCH PEAR TART
This French pear tart recipe is a total WIN! Absolute perfection in both presentation and taste!
Provided by The Mediterranean Dish
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- 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. With your hands press dough down to spread on bottom and onto the rims of the pan.
- Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.
- Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
- Now, slice five pears into 1/2-inch slices, discarding core.
- Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
- Remove pears onto a large platter and let sit to cool.
- Take the remaining three pears and cut them in the same manner.
- Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
- Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
- Transfer pear-fig puree onto the now cooled crust; spread evenly.
- Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).
- Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.
- Warm up the strained liquid fig preserves for 20 seconds in the microwave.
- When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.
- Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.
- Remove from oven and let cool for at least 1 1/2 hours before serving.
- When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).
- Cut pear fig tart into eight slices and serve. Enjoy!
Nutrition Facts : Calories 620 calories, Sugar 51 g, Sodium 298.6 mg, Fat 29.6 g, SaturatedFat 18 g, TransFat 0 g, Carbohydrate 95.9 g, Fiber 11.1 g, Protein 4.7 g, Cholesterol 76.3 mg
PEAR TART
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. On a lightly floured surface, roll dough to a 12-inch round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream (frangipane).
- In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
- Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving.
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
EASY PEAR TART OR GALETTE RECIPE
This simple yet elegant pear tart cooks up beautifully in any shape tart pan, or you can make it free-form on a baking sheet.
Provided by Molly Watson
Categories Dessert
Time 1h20m
Number Of Ingredients 4
Steps:
- Gather the ingredients. Preheat oven to 350 F.
- Line a 10-inch tart pan or pie with your favorite homemade or store-bought pie or tart crust. As you lay the crust into the pan, hold it up and let it drop and settle into any edges or corners, rather than pushing it in, to minimize shrinking and breaking when you bake the tart. Set aside. Alternatively, you can lay the rolled-out crust on a baking sheet for a free-form tart, often called a galette. Lightly prick the crust all over with a fork. Set aside.
- Cut the pears in half or quarters. Cut out and discard the core in each piece. Peel the pear pieces and cut them into even slices. Even slicing will lead to the prettiest and most evenly cooked tart.
- In a large bowl toss the pear slices with 1/3 cup of the sugar and the lemon juice . Arrange the pear slices on the crust-you can just dump them in and spread them out for a very rustic dessert, or arrange them in neat rows or concentric circles for a more elegant presentation. Reserve 4 or 5 slices of pear. Crimp the edges of the crust (see how to crimp a pie crust here if you've never done it before), or roll them up a bit to create an edge if you've decided to go free-form.
- Bake the tart until the crust is brown on the edges and pears are tender, about 50 minutes.
- While the tart bakes, bring the remaining 1/3 cup sugar, reserved pear slices, and 1/3 cup of water to a boil in a small saucepan. Reduce the heat to maintain a steady simmer and cook, undisturbed, until the syrup thickens, about 10 minutes. Set it aside.
- While tart cools, brush it generously with the syrup. Serve the tart warm or at room temperature.
Nutrition Facts : Calories 251 kcal, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, Sodium 145 mg, Sugar 22 g, Fat 9 g, ServingSize 6 to 10 servings, UnsaturatedFat 0 g
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.
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 TART
Provided by Food Network
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheated to 375 degrees. In a food processor, pulse the orange zest and lemon zest with the sugar and cloves until fine. With machine running, pour the orange and lemon juice through the feed tube. Process until fairly liquid. Scrape the mixture into a medium mixing bowl. Add the pears and gently toss to coat. Place 1 piece of filo lengthwise on a baking sheet. Brush with melted butter. Top with a second sheet of filo and brush with butter. Place a third sheet of filo crosswise to cover half of the filo layers. Leave some of the dough hanging over each side. Brush with butter. Repeat, this time covering the other side of the layers. Place another sheet lengthwise and brush with butter. Repeat, but do not brush the last sheet with butter. Sprinkle the walnuts in a 8-inch round in the center of the dough. Spoon the pears over the nuts. Loosely fold the filo up and over the pears. The dough will not fully cover the filling, there will be a space in the center where the pears show through. There will be points of dough sticking up like a pocket-handkerchief. Bake for 25 to 27 minutes, or until the filo is golden and the pears are tender. Carefully slide the tart off the pan onto the serving plate. If necessary, gently push the tart with a flat spatula. Serve immediately.;
JOAN'S PEAR TART
This is a delicious as well as impressive dessert to make for your guests. It always gets lots of oohs and ahhs when you serve it because of the pretty presentation. Plus it tastes great! Recipe given to me by my friend Nancy and is from her stepmother Joan.
Provided by Babs in Toyland
Categories Pie
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Beat the first 4 ingredients together until well blended and then add the pecans to the mixture and mix well.
- Press into an 11 inch round tart pan (use the one with a removable bottom for best presentation).
- Beat together the cream cheese, sugar, eggs and vanilla for the filling and pour over the crust.
- Arrange the drained pear halves in a pretty design on top and sprinkle with cinnamon sugar.
- Bake at 450 degrees for 10 minutes and then turn the heat down to 400 degrees and bake for an additional 25 minutes.
- Remove side from tart pan to serve.
- Serve warm and if desired garnish with whipped cream.
QUICK PEAR TART BY JACQUES PEPIN
This is a quick idea introduced by Jacques Pepin at the start of an episode of Fast Food My Way. My daughter and I loved its taste and I love it's ease of preparation.
Provided by lisaanncobb
Categories Tarts
Time 16m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees Farenheit. Put about 1Tbsp. butter on a sheet pan (I lined the sheet pan with nonstick aluminum foil first-worked great!). Put pan in preheated oven and melt butter. Thinly slice a pear that you've cored. Take pan with melted butter out of oven, put tortilla on butter, then flip over so bottom is greased. Put sliced pear on the tortilla, dot about a teaspoon butter on pear in little bits, sprinkle a little sugar on pear. Bake in preheated oven for about 10 minutes, until the pear is cooked through and the tortilla is lightly browned around the edges. Remove from oven, cut into wedges and enjoy while still warm.
Nutrition Facts : Calories 189.3, Fat 9, SaturatedFat 5.1, Cholesterol 20.3, Sodium 164, Carbohydrate 27.6, Fiber 4, Sugar 13.7, Protein 1.8
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
FRANGIPANE PEAR TART
A light and fluffy pear tart with almond and a sweet pastry base.
Provided by Virginia Theobald
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h15m
Yield 8
Number Of Ingredients 22
Steps:
- Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
- Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
- Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
- Preheat oven to 375 degrees F (190 degrees C).
- Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
- Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
- Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.
- Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 94 g, Cholesterol 103.5 mg, Fat 24.1 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 13.7 g, Sodium 171.1 mg, Sugar 65.8 g
RUSTIC PEAR TART RECIPE BY TASTY
Here's what you need: all purpose flour, powdered sugar, salt, butter, egg, butter, granulated sugar, salt, eggs, almond flour, all-purpose flour, pears, butter, granulated sugar
Provided by Tasty
Yield 12 servings
Number Of Ingredients 14
Steps:
- Make the crust: Add the flour, powdered sugar, and a pinch of salt to the bowl of a food processor. Add the cold butter cubes and begin pulsing, 10-15 times, until the butter is fully incorporated into the flour.
- Add the egg to the food processor and pulse just until a dough begins to form. Place the dough onto a work surface and knead it lightly, just to bring it together. Wrap in plastic and chill for 30 minutes.
- Make the filling: Add the softened butter, granulated sugar, and salt to a medium bowl. Combine the mixture with an electric hand mixer, gradually increasing the speed from low to medium-high. Beat until fluffy, then add each egg, 1 at a time, scraping the bottom and sides of the bowl between each addition. Lastly, add the almond flour and all-purpose flour and combine on low speed until homogenous.
- Arrange a rack in the lower third of the oven. Preheat the oven to 375°F (190°C).
- Assemble the tart: Remove the tart crust from fridge and gently roll out to roughly a 12-inch round on a floured work surface. Transfer the dough to a 9-inch tart pan, then top with the filling, spreading it as evenly as possible.
- Arrange the pears in a spiral pattern on top of the filling. Brush the entire surface with the melted butter, then sprinkle the granulated sugar over the pears.
- Bake, rotating halfway through, for 50-55 minutes, or until the crust is browned and the center of the tart is no longer jiggly. Let cool completely before slicing.
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, Sugar 26 grams
RUSTIC PEAR TART
I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.-Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 107mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
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
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