Savory Pear Tarts Recipes
SAVORY PEAR TARTS
Fresh pears blend with orange juice, honey and savory balsamic vinegar atop puff pastry. Garnished with cheese and crunchy glazed nuts, these are one memorable treat. -Lee Bell, Houston, Texas
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 50 appetizers.
Number Of Ingredients 13
Steps:
- Combine the first nine ingredients in a small saucepan. Bring to a boil over medium heat; cook until liquid is reduced by half. Add pears; cook and stir for 6-8 minutes or until pears are tender., Meanwhile, unfold puff pastry. Roll each pastry into a 10-in. square. Using a 2-in. round cookie cutter, cut out 25 circles from each square. Transfer to a greased baking sheet. Bake at 400° for 7-9 minutes or until golden brown., Spoon pear mixture over pastries; sprinkle with cheese and, if desired, pecans.
Nutrition Facts :
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.
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SAVORY PEAR TART RECIPE -SUNSET MAGAZINE
2008-09-24 Directions. Step 1. 1. Make the tart shell: In a food processor, pulse 1 1/4 cups flour, the salt, sage, butter, and shortening 3 or 4 times until fats …
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2/5 (11)Estimated Reading Time 3 minsServings 8Calories 277 per serving
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- Make the tart shell: In a food processor, pulse 1 1/4 cups flour, the salt, sage, butter, and shortening 3 or 4 times until fats are pea-size and coated with flour. Add 3 to 4 tbsp. ice water and pulse a few more times, just until a dough starts to form and pulls away from the inside of the bowl. Form dough into a disk, wrap in plastic wrap, and chill at least 1 hour.
- On a lightly floured surface, roll dough into an 11-in. circle. Line a 9-in. tart pan with the dough, pressing into sides; trim excess along rim. Chill 30 minutes.
- Preheat oven to 350°. Set a piece of foil or parchment (large enough to hang over the tart pan edge) on top of dough and fill with dried beans or pie weights. Bake until dough is dry, about 15 minutes. Remove tart shell from oven, and carefully lift out foil and beans or weights. Return tart shell to oven and bake until center is dry and light golden, about 10 more minutes.
- Make the filling: In a medium bowl, combine pears, lemon juice, and sage. Evenly crumble about three-quarters of the cheese into the warm tart shell. Arrange pear slices in an overlapping spiral, starting with the outer edge and working toward the center. Crumble remaining feta over pears, then drizzle with honey. Bake until cheese is golden brown, about 30 minutes.
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2009-02-21 Step 1. Make the tart shell: In a food processor, pulse 1 1/4 cups flour, the salt, sage, butter, and shortening 3 or 4 times until fats are pea-size …
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5/5 (1)Calories 277 per servingServings 8
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- Make the tart shell: In a food processor, pulse 1 1/4 cups flour, the salt, sage, butter, and shortening 3 or 4 times until fats are pea-size and coated with flour. Add 3 to 4 tbsp. ice water and pulse a few more times, just until a dough starts to form and pulls away from the inside of the bowl. Form dough into a disk, wrap in plastic wrap, and chill at least 1 hour.
- On a lightly floured surface, roll dough into an 11-in. circle. Line a 9-in. tart pan with the dough, pressing into sides; trim excess along rim. Chill 30 minutes.
- Preheat oven to 350°. Set a piece of foil or parchment (large enough to hang over the tart pan edge) on top of dough and fill with dried beans or pie weights. Bake until dough is dry, about 15 minutes. Remove tart shell from oven, and carefully lift out foil and beans or weights. Return tart shell to oven and bake until center is dry and light golden, about 10 more minutes.
- Make the filling: In a medium bowl, combine pears, lemon juice, and sage. Evenly crumble about three-quarters of the cheese into the warm tart shell. Arrange pear slices in an overlapping spiral, starting with the outer edge and working toward the center. Crumble remaining feta over pears, then drizzle with honey. Bake until cheese is golden brown, about 30 minutes.
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2019-09-28 To prepare the filling, add the sliced pears to a large bowl and toss with the honey; set aside for a moment. To assemble the savory pear tart, …
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Reviews 4Category AppetizerCuisine AmericanTotal Time 1 hr 15 mins
From thecozyapron.com
Reviews 4Category AppetizerCuisine AmericanTotal Time 1 hr 15 mins
- Prepare your dough by adding the flour, herbes de Provence, salt and pinch of black pepper into the bowl of your food processor and pulse to combine; add in the cold butter and pulse until the butter resembles peas; then, while pulsing, drizzle in the ice-cold water until the dough comes together.
- Turn out the dough (it may be a little sticky/crumbly), form into a disc, and wrap in plastic wrap; chill in the fridge for 1 hour, or even longer if making ahead.
- Once your disc of dough has chilled and rested, preheat the oven to 375°, and line a baking sheet with parchment paper.
- To prepare the filling, add the sliced pears to a large bowl and toss with the honey; set aside for a moment.
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