PEAR TARTLETS
Three ingredients and less than 40 minutes is all you'll need to make a delicious pear tartlets.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Heat oven to 400°F. Cut pastry into 4 squares. On ungreased cookie sheet, place pastry squares.
- Peel pear, and cut into quarters; remove seeds. Slice each pear quarter into very thin slices. Arrange pear slices over pastry squares, leaving 1/2-inch border.
- Bake about 20 minutes or until pastry is puffed and browned. Spread 1 tablespoon preserves over top of each warm tartlet to cover pears. Cool on cookie sheet 10 minutes before serving.
Nutrition Facts : Calories 430, Carbohydrate 49 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Tartlet, Sodium 160 mg, Sugar 15 g, TransFat 2 1/2 g
WARM BRIE AND PEAR TARTLETS
These make a simple, delicious, and elegant appetizer. They impress every time!
Provided by Firebal
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
- Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
- Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 5 g, Cholesterol 4.7 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 39.8 mg, Sugar 2.1 g
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.
BLUE CHEESE AND PEAR TARTLETS
Tasty, hot appetizers that take little time to prepare but will impress your guests!
Provided by BOLLIVEB
Categories Appetizers and Snacks Pastries
Time 35m
Yield 15
Number Of Ingredients 5
Steps:
- Pre-bake phyllo shells according to package directions. Set aside to cool.
- Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g
INDIVIDUAL PEAR TARTLETS
Looking for a homemade dessert featuring fall ingredients? Then try these pear tartlets that are baked to perfection.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper. On work surface sprinkled with 3 tablespoons flour, roll puff pastry to 1/8-inch thickness. Cut into 6 (4-inch) rounds. Cut additional shapes, such as leaves or stars, from scraps. Place rounds on 1 cookie sheet and shapes on second cookie sheet. Refrigerate 10 minutes. Bake rounds 7 minutes; cool. (Do not prebake additional shapes.)
- In large bowl, mix brown sugar, cinnamon, allspice, melted butter and lemon juice. Gently stir in pear slices.
- Arrange pear slices in concentric circles on prebaked rounds, stacking pears about 2 inches high; insert 2 skewers in top of each tart to secure pears. Drizzle with any remaining sugar mixture from bowl.
- Bake tarts and shapes 15 minutes or until shapes are puffed and golden brown. Remove shapes to cooling rack. Bake tarts 10 minutes longer or until golden brown and slightly caramelized.
- To serve, place tarts on dessert plates. Garnish with baked pastry shapes, sweetened whipped cream and nutmeg.
Nutrition Facts : Calories 430, Carbohydrate 63 g, Fat 3 1/2, Fiber 8 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg
PEAR TARTLETS
Easy recipe! Hmm... not sure about the exact measurements of the sugar and cinnamon, because I used one packet of Sugar in the Raw for the sugar and sprinkled on the cinnamon, but I think this is about right. For the sugar I'm sure you could use some brown sugar instead. For the puff pastry I used frozen Pepperidge Farms. Each sheet yields about three 3" circles. Prep time does not include pastry thawing time.
Provided by aerobicon
Categories Tarts
Time 25m
Yield 12 tartlets
Number Of Ingredients 7
Steps:
- Thaw puff pastry for at least 30 minutes (or according to package directions).
- Preheat oven to 400 degrees F.
- Dice pears and place in small bowl.
- Mix in cinnamon and sugar.
- Using a 3" biscuit cutter, cut 3 circles from each sheet - 12 circles total.
- Spray muffin tins.
- Place circles in prepared muffin tins and spoon pear mixture into each one.
- Bake for about 10-15 minutes or until pastry is puffy and light brown.
- Place raspberries or kiwi slices on top of tartlets and serve.
- Ntoe for Vegan use your favorite Vegan pastry dough.
Nutrition Facts : Calories 461.4, Fat 31.2, SaturatedFat 7.9, Sodium 203.7, Carbohydrate 39.8, Fiber 1.7, Sugar 2.7, Protein 6
PEAR AND MARZIPAN TARTLETS
Pear and Marzipan Tartlets with Williams Pear and Elderflower Glaze. Easy to make, these little tartlets can be frozen uncooked and simply cooked to golden perfection when unexpected guests arrive.
Provided by crudge
Time 1h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 200c, 400f, gas mark 6. Place the Cordial in a saucepan with 120ml water, bring to a simmer. Peel and halve the pears, remove the core and pips. Place in the syrup and poach for approx 10 minutes, turning half way through, until just cooked. Remove the pears, bring the cooking liquid to a boil and allow to reduce for 5-10 minutes until syrupy.
- Roll out the pastry to approx 4mm thick. Cut into 10cm circles. Place on a baking sheet. Knock up the edges and score to get a line 1/2cm from the edge with a sharp knife.
- Cut the pear into slices, leaving the stalk end intact. Divide the marzipan into even pieces, place on the pastry circles. Fan out the pears on top of the marzipan. Brush with the syrup. Cook for approx 20-30 minutes until the pastry is risen and golden. Serve with a drizzle of the remaining syrup with Greek yoghurt or cream.
GORGONZOLA PEAR TARTLETS
Whether you serve these simple tartlets as an appetizer or dessert, they're too good to pass up. I leave the peel on the pear to add texture. -Susan Hein, Burlington, WI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the pear, cheese and hazelnuts. Spoon into tart shells. Place on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.
Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPICED PEAR TARTLETS
Provided by Moneeka Settles
Categories Dessert Bake Quick & Easy Pear Bon Appétit Portland Oregon
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Roll out 1 pastry sheet on floured work surface to 1/8-inch thickness (about 12-inch square). Cut out two 6-inch rounds. Repeat rolling and cutting with second sheet, forming total of 4 rounds (reserve remaining pastry for another use). Place rounds on 2 heavy large baking sheets.
- Using 1/2 pear per tartlet, overlap slices in circle atop each round, leaving 1/2-inch border at outside edge. Brush each tartlet with melted butter. Sprinkle each with 1 tablespoon sugar and pinch of cloves. Bake until pastry is golden brown and pears are tender, about 20 minutes. Transfer tartlets to plates. Serve warm with ice cream.
BRANDIED SOUR CHERRY AND PEAR TARTLETS
Yield Makes 16 tartlets
Number Of Ingredients 14
Steps:
- Blend together flour, salt, butter, shortening, and 2 tablespoons sugar with your fingertips or a pastry blender in a large bowl (or pulse in a food processor, then transfer to a large bowl) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 1/2 cup ice water and gently stir with a fork until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 balls, one slightly larger than the other, then flatten each into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Peel, halve, and core pears. Cut pears into 1/4-inch dice, then stir together with remaining filling ingredients in a 3-quart heavy pot. Bring to a boil, stirring, then reduce heat and simmer, uncovered, stirring occasionally, until thick, about 10 minutes. Transfer filling to a shallow dish and cool to room temperature.
- Roll out smaller disk of dough into a 13-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking.
- Cut out as many rounds as possible (about 12) with 3 1/2-inch fluted cutter, transferring as cut to a wax-paper-lined baking sheet. Chill rounds until firm, about 10 minutes, before decorating. Gather dough scraps and chill 20 to 30 minutes, then reroll, cut, and chill additional 31/2-inch rounds (reroll scraps only once) for a total of 16.
- Cut out shapes from rounds with decorative cutters or a sharp paring knife, leaving a 1/2-inch border around edge, and reserve cutout pieces if desired for additional decoration. Brush tops lightly with milk. Lightly press reserved cutouts (if using) onto decorated pastry rounds and brush lightly with milk. Sprinkle remaining tablespoon sugar evenly over tops and chill while making bottoms.
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out larger disk of dough into a 15-inch round (about 1/8 inch thick) on floured surface with floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking. Cut out as many rounds as possible (about 12) with 4-inch cutter. Gather dough scraps and chill 20 to 30 minutes, then reroll and cut additional 4-inch rounds (reroll scraps only once) for a total of 16. Fit each 4-inch round into a tartlet pan (don't trim). Fill each tartlet with 3 tablespoons cooled filling and brush edge of pastry lightly with milk. Place decorated tops over filling in each tartlet, then press each top lightly around edge to help seal edges and trim pastry if necessary.
- Bake tartlets on a large baking sheet until golden, 20 to 25 minutes. Transfer tartlets to a rack and cool 10 minutes. To remove tartlets from pans, cover 1 hand with a folded kitchen towel and invert tartlets 1 at a time onto towel, reinverting them onto a platter. Serve warm or at room temperature.
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FLAKY PEAR TARTLETS RECIPE - JASON TRAVI | FOOD & WINE
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Servings 8Total Time 1 hr 20 mins
- In a food processor, combine the almonds with the flour and process until fine. Transfer to a bowl. Add the softened butter and 1/2 cup of sugar to the processor and process until smooth. Add the egg and process until blended. Add the almond-flour and pulse until smooth. Transfer the almond cream to a bowl.
- Preheat the oven to 350°. Lay 1 sheet of phyllo on a work surface and brush with the melted butter. Top with 3 more sheets, buttering each one. Trim the stack to a 10-inch square and cut it into four 5-inch squares. Dollop 1 tablespoon of the almond cream onto 2 of the squares and top with the other 2 squares, placing them perpendicular to the bottom ones. Repeat the process 3 more times to make 8 tartlets.
- Fit each tartlet into a well-buttered shallow ramekin (or use a nonstick muffin pan). Carefully press the tarts into the corners. Spoon a rounded tablespoon of the almond cream onto each tartlet. Lay the pear slices over the almond cream and sprinkle with sugar. Bake for about 40 minutes, until golden and crisp. Let cool.
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