Pear Tart Recipe 475

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FRENCH PEAR TART



French Pear Tart image

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

1 1/2 cups all-purpose flour
5 tbsp sugar
1/2 tsp salt
12 tbsp unsalted butter, melted
8 large pears, washed
3 tbsp unsalted butter
1 tbsp water
3/4 cup fig preserves
1/4 tsp salt

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



Pear Tart image

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

2 tablespoons all-purpose flour, plus more for work surface
1 disk Pate Brisee for Woven Dried-Fruit Tart
1 cup blanched almonds
3/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, cold, cut up
1 large egg
1 teaspoon salt
1/2 teaspoon pure almond extract
1/2 cup apricot jam
8 large canned pear halves, well drained, patted dry, and thinly sliced lengthwise

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



Pear Tart image

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

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

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



Easy Pear Tart or Galette Recipe image

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

1 pie crust
3 large, 4 medium, or 5 small pears
2/3 cup sugar, divided
1 tablespoon fresh lemon juice

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



Pear Tart with Vanilla Creme Anglaise image

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

3/4 cup whole blanched almonds (about 4 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar, plus more for sprinkling
1 large egg
2 tablespoons heavy cream
1/4 teaspoon pure almond extract
Almond Tart Shell
1 ripe but firm red Bartlett or Comice pear, cored and cut into 1/4-inch-thick slices
Vanilla-Bean Creme Anglaise for Pear Tart

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



Rustic Pear Tart image

Provided by Ellie Krieger

Categories     dessert

Time 2h10m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 14

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water

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



Pear Tart image

Provided by Food Network

Number Of Ingredients 10

Zest of 1/2 orange, finely chopped
Zest of 1/2 lemon, finely chopped
6 tablespoons sugar
1/4 teaspoon ground clove
1 tablespoon orange juice
1 1/2 teaspoons lemon juice
4 firm ripe Bosc pears (about 2 pounds), peeled, quartered, cored and cut into 1-inch wedges
6 sheets defrosted filo dough
4 tablespoons unsalted butter, melted
1 cup walnuts chopped medium-fine (3/4 cup)

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



Joan's Pear Tart image

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

1/2 cup butter
1/3 cup sugar
1/4 teaspoon vanilla
3/4 cup flour
2/3 cup finely chopped pecans
8 ounces cream cheese
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 (29 ounce) can pear halves in natural juice, drained
2 -4 tablespoons cinnamon sugar
whipped cream (to garnish) (optional)

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



Quick Pear Tart by Jacques Pepin image

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

1 flour tortilla
1 pear
1 tablespoon butter
1 teaspoon butter
1 teaspoon sugar

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



Pear Tart image

Provided by Barbara Kafka

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Zest of 1/2 orange
Zest of 1/2 lemon
6 tablespoons sugar
1/4 teaspoon ground cloves
1 tablespoon orange juice
1 1/2 teaspoons lemon juice
4 firm, ripe Bosc pears (about 2 pounds), peeled, quartered, cored and cut into 1-inch wedges
6 sheets phyllo dough, defrosted
4 tablespoons unsalted butter, melted
3/4 cup chopped walnuts

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



Frangipane Pear Tart image

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

4 cups water
1 cup white sugar
2 tablespoons honey
1 vanilla bean, split lengthwise
1 cinnamon stick
5 pods cardamom, crushed
4 Conference pears - peeled, halved, and cored
1 ½ cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
½ cup cold unsalted butter, cut into pieces
1 tablespoon cold unsalted butter, cut into pieces
1 egg yolk
⅔ cup white sugar
⅓ cup unsalted butter, at room temperature
¾ cup ground blanched almonds
1 egg
1 egg white
2 teaspoons all-purpose flour
1 teaspoon cornstarch
2 teaspoons almond extract
1 teaspoon vanilla extract

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



Rustic Pear Tart Recipe by Tasty image

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

2 cups all purpose flour, plus more for dusting
¾ cup powdered sugar
1 pinch salt
1 ¾ sticks butter, cubed and chilled
1 egg
¾ cup butter, softened (1 1/2 sticks)
1 cup granulated sugar
½ teaspoon salt
2 eggs
1 ¼ cups almond flour
2 tablespoons all-purpose flour
6 pears, cored and sliced 1/4-inch thick
2 tablespoons butter, melted
1 ½ tablespoons granulated sugar

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



Rustic Pear Tart image

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

1 sheet refrigerated pie pastry
4 cups thinly sliced peeled fresh pears
1/4 cup dried cherries
1 teaspoon vanilla extract
4 tablespoons sugar, divided
4 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup chopped walnuts
1 large egg white
1 tablespoon water

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



Hasselback Pear Tart image

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

1 sheet frozen puff pastry - thawed, unfolded, and lightly rolled
2 Bartlett pears, halved and cored
2 d'Anjou pears, halved and cored
1 red pear, halved and cored
2 tablespoons white sugar
½ lemon, juiced
½ (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon turbinado sugar

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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Instructions. Preheat the oven to 350°F. To make the crust: Beat together the sugar, butter, salt, and flavorings. Add the flours, stirring to make crumbs that cling together when squeezed. Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan; prick it all over with a fork. Chill the crust in the freezer for 15 ...
From kingarthurbaking.com


PEAR TART RECIPE - SPANISH SABORES
2021-03-09 Step 1: Start by peeling and roughly dicing the pears for the filling. Step 2: Put all of the ingredients into the blender (liquids first), except for the apricot jam (which is the glaze for later). Step 3: Blend in the blender until everything is evenly mixed. Don’t keep blending once it’s done — no need to over mix.
From spanishsabores.com


THIS PEAR TART IS THE PRETTIEST, FLAKIEST, EASIEST ... - EPICURIOUS
2020-11-15 This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of …
From epicurious.com


OMA'S TRADITIONAL PEAR TART | SIMPLE RECIPE | ELLE REPUBLIC
2021-01-16 Remove and set aside to cool. For the filling, in a mixing bowl, whisk together the sugar and eggs until well incorporated. Add the melted butter and using a hand-mixer, beat together until smooth (1 minute). Using a spatula, fold in the peeled pear slices. Pour the filling over the tart base and spread evenly.
From ellerepublic.de


PEAR CUSTARD TART - CONFESSIONS OF A BAKING QUEEN
2021-12-07 In a large bowl whisk together the sugar, eggs, cream, vanilla extract, almond extract, salt, and flour, mix until evenly combined. Make sure there are no flour or sugar lumps. Slice the pears into thin-medium slices. Place the par-baked tart shell on a baking tray and layer in the pear slices to slightly overlap.
From confessionsofabakingqueen.com


GAIL SIMMONS' PEAR TART (CAKE) | SHOCKINGLY DELICIOUS
2012-03-21 With an electric mixer, cream ½ cup butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in eggs one at a time, then baking powder, salt, vanilla, and nutmeg (if using). Beat in flour on low until batter just comes together. Spread in pan (DR’s note: a small offset spatula works well for this).
From shockinglydelicious.com


EASY PEAR TART RECIPE - BROWN EYED BAKER
2013-09-19 Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in the butter, then arrange the pear wedges in a circle along the edge of the skillet. Reduce the heat to medium-low, and cook until the pears are crisp-tender, 10 to 15 minutes. Remove the skillet from the heat. Drape the chilled puff pastry round over the pears ...
From browneyedbaker.com


RUSTIC PEAR TART RECIPE | EATINGWELL
Preheat oven to 375 degrees F. Advertisement. Step 2. Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl. Step 3. Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture ...
From eatingwell.com


FREEFORM PEAR TART - EASY PEASY FOODIE
Use your hands to form the pastry into a ball, then wrap the ball in clingfilm and place it in the fridge for 20 minutes. Preheat your oven to 200C /180C fan / gas mark 6 / 400F. Grease and line a baking sheet (or similar) with baking paper. Peel …
From easypeasyfoodie.com


SIMPLEST PEAR TART | SOUTHERN LIVING
Whisk together egg and 1 tablespoon water in a small bowl until combined. Brush egg mixture over pastry. Bake in preheated oven 15 minutes. Step 3. Stir together syrup, melted butter, and nutmeg in a small bowl. Reserve 2 tablespoons of the syrup mixture. Remove pastry from oven; brush with remaining syrup mixture.
From southernliving.com


PISTACHIO PEAR TART | RECIPETIN EATS
2021-04-16 Preheat oven to 200°C/390°F (180°C fan). Spread pistachio mixture in tart crust, and smooth the surface. Place 7 pear halves on top in a radial pattern with the narrow ends pointing inwards. Cut the 8th half so it will fit in the centre, and place in middle of tart.
From recipetineats.com


PEAR TART WITH FRENCH ALMOND CREAM - BON APPéT'EAT
2019-01-23 In individual tart molds (3 inch diameter), put the rolled crust. Bake at 300F for 15 minutes or until the crust and the top is golden. Pour some of the almond filling in each - probably the equivalent of 3-4 tablespoons - give or take. Don't over fill it, the pear will overflow it …
From bonappeteat.ca


FRENCH PEAR TART RECIPE - EAT DESSERT FIRST
2021-12-03 4 tbsp unsalted butter. Peel and quarter the pears. Slice pears cross-wise into 1/4″ inch slices. 2 pears. Drape the crust over the tart pan. Gently press dough into the bottom of the tart pan and up the sides of pan. Use a knife to remove any excess dough. Cover the crust in foil and add some pie weights.
From cookspacebrooklyn.com


SUPER MOIST PEAR CAKE RECIPE, EASY AND DELICIOUS - COOKIN' WITH …
2021-08-27 Mix again for about 1 minute. Gradually add the milk and oil while mixing on low speed. Mix for another minute or two on low speed. Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter into the pan. Ideally, a 10 x 3 inch deep pan is the best size.
From cookinwithmima.com


FRENCH PEAR TART - CHEZ US
2009-01-05 Recipe: French Pear Tart. Ingredients: Pears. 4 cups water 1 1/4 cups sugar 1 1/2 tablespoons fresh lemon juice 3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces) Crust. 1/2 cup powdered sugar 1/4 cup blanched slivered almonds 1/4 teaspoon salt 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature 1 large egg yolk 1 …
From chezus.com


SIMPLE PEAR TART - GREEN HEALTHY COOKING
2016-09-06 Put the bowl in the freezer every 3 minutes maybe for 5 minutes). Once dough is well combined, put it in a sealable glass container (or cling film) and place in the freezer. Preheat oven to 400 F (200 C). In the meanwhile, peel pear, core them and cut into thin stripes (as seen on pictures above). Set aside.
From greenhealthycooking.com


RUSTIC PEAR TART – THE COMFORT OF COOKING
2011-12-19 Heat oven to 400° F. On a lightly floured surface, roll the pie dough into one 9-inch circle. Transfer to a parchment-lined baking sheet. In a large bowl, toss the pears, cornstarch, lemon juice, ginger, cinnamon, nutmeg, and 3 tablespoons sugar. Pour filling onto the pie crust, leaving a 2-inch border.
From thecomfortofcooking.com


PEAR TARTE TATIN RECIPE - SAVING ROOM FOR DESSERT
Place the skillet on the prepared baking sheet and bake until the crust is golden brown, about 25 to 30 minutes. Cool the tart on a rack for 20 minutes. Loosen the pastry from the sides of the pan using a wooden spoon or spatula. Place a rimmed serving platter over the tart and carefully and quickly invert the skillet.
From savingdessert.com


UPSIDE-DOWN PEAR TART RECIPE - BAKERRECIPES.COM
2009-06-07 BAke in 425~ oven for 30 minutes or until crust is golden and pears are. done. (Place a piece of foil under pie in case juices should bubble out.) Cool on wire rack about 30 minutes. Invert onto a serving platter with a. rim. (Pie will have formed a syrup.) With a baster or spoon, remove syrup. to a 1-cup measure.
From bakerrecipes.com


10 BEST FRESH PEAR TART RECIPES | YUMMLY
2022-05-01 eggs, stilton cheese, all-purpose flour, salt, pear, half and half and 1 more
From yummly.com


RUSTIC PEAR TART - AN EASY FAMILY RECIPE - APRIL J HARRIS
2020-02-26 Instructions. Preheat the oven to 325℉ or 160℃. You will need a tart pan or pie dish approximately 8 inches or 20 cm round. Cut the flour and butter together in a bowl (or use an electric mixer or food processor) until the mixture resembles coarse crumbs. Stir in the sugar.
From apriljharris.com


EASY PEAR TART WITH PUFF PASTRY - ENTERTAINING WITH BETH
Instructions. Preheat oven to 400F (200C). Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round. Score around the perimeter of the plate to create at least a 1-2” “crust”.
From entertainingwithbeth.com


FRESH PEAR TART - SUNNYSIDE COOK
2017-01-26 Preheat oven to 400 degrees. Line a cookie sheet with a reusable silicone mat or aluminum foil. Spread 2 teaspoons (2/3 of 1 tablespoon) of the softened butter evenly on one side of the flour tortilla, making sure to reach to the edge. Place the remaining softened butter aside.
From sunnysidecook.com


FRENCH PEAR TART WITH GRAHAM CRACKER CRUST - THEDELICIOUSCOOK
2014-11-04 Cut 5-6 of the pears lengthwise into quarters and cut each quarter lengthwise into 4 slices. Add the pears along with the sugar, butter, water, nutmeg, cinnamon, vanilla bean, and salt into a medium pot over medium heat.
From thedeliciouscook.com


PEAR TART RECIPE - BBC FOOD
Bake for 15 minutes, then remove the baking beans and paper, brush the pastry with the beaten egg and bake for a further 10 minutes. Set aside to cool. To …
From bbc.co.uk


PEAR TART | DESSERT RECIPES | GOODTOKNOW
2007-10-23 Roll the dough to form a ball. Wrap in cling film and chill in the fridge for 40 mins. Preheat the oven to 180°C/350°F/gas 4. Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in pie tin. Transfer to the oven to bake for ten minutes, or until golden-brown.
From goodto.com


PEAR TARTE TATIN RECIPE - GREAT BRITISH CHEFS
1. Begin by making a caramel. Place a small pan over a medium-low heat and add the 100g of sugar and water. Gently cook until nice and golden brown, swirling the pan instead of stirring. Add a knob of butter to the pan and swirl as it melts to incorporate into the caramel. Pour the caramel into a frying pan or round baking dish roughly 15cm in ...
From greatbritishchefs.com


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