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
SPICED PEAR TART
Gently spiced poached pears, vanilla pastry cream and flaky puff pastry are the stars of this sophisticated dessert that was created for the 2019 NYT Food Festival by Rachel Gaylord, the pastry chef at La Mercerie in New York. Ideally, this delicate tart should be eaten the day it's made, so if you're planning to serve this at a dinner party, make all of the components in advance and assemble the tart just before your guests arrive. Leftovers, if you have any, should be stored in the refrigerator and brought to room temperature before serving. The pastry will have lost some of its flakiness, but it will still be delicious. (This adaptation mercifully calls for store-bought puff pastry, but if you're feeling ambitious, you can make your own.)
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Poach the pears: Combine 2 cups/480 milliliters water, sugar, vanilla extract and star anise pods in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to low. Place the pears in the poaching liquid and cover with a lid. Keep just below a simmer and cook until the pears are tender, about 40 minutes depending on the ripeness of the pears. Remove the pears from the liquid to a plate and cool completely. Slice each pear half crosswise into 1/2-inch-thick slices. Set aside.
- While the pears poach and cool, make the pastry: Trim a sheet of puff pastry to one 4 1/2-by-12 inch rectangle. From the remaining puff pastry, cut two 1-by-12-inch strips. Transfer rectangle and strips to a sheet pan lined with parchment paper.
- Using a pastry brush, brush the beaten egg in a thin 1-inch strip along both long edges of the puff pastry, then place the strips of puff pastry on top. (You should have a rectangle of puff pastry with a puff pastry border down each of the long sides.) Use the back of a chef's knife or the tines of a fork to gently press the strips of puff pastry into the rectangle. Prick the pastry all over with a fork, then refrigerate for 15 minutes. Meanwhile, heat the oven to 325 degrees.
- Brush the puff pastry all over with egg wash, then line the center with parchment and fill with baking weights or dried beans. Bake for 20 minutes, turning halfway through. Remove the parchment and baking weights. Bake until golden brown, about 3 more minutes. As soon as you pull it out of the oven, trim the edges with a knife so the layers line up, if necessary. If the center has puffed up, gently prick with a fork or toothpick to release air. Allow to cool completely.
- While the pastry bakes and cools, make the pastry cream: Combine the milk, vanilla extract, and half the sugar (using 2 tablespoons/30 grams) in a pot. Bring to a simmer over medium-low. In a separate bowl, whisk together the remaining 2 tablespoons/30 grams sugar and the cornstarch, then whisk in the yolks. Whisking the eggs and cornstarch continuously, carefully add 1/4 cup of the hot milk mixture to the egg yolks, and whisk well to combine. Now, whisking the hot milk mixture in the pot continuously, add the egg yolks and cornstarch mixture to the pot. Continue whisking until it thickens. (It happens fast!) Immediately remove from the heat and whisk in the softened butter until smooth. Transfer to a bowl and cover with plastic wrap directly on the surface of the pastry cream. Allow to cool to room temperature.
- While pastry cream cools, make the glaze: Combine the pear purée, sugar and 2 tablespoons water in a medium saucepan and bring to a simmer until slightly reduced and glossy, about 3 minutes. Strain and chill.
- Transfer the puff pastry to a serving platter. Spread about 1 1/2 cups pastry cream down the center of the pastry shell. Place the sliced pear halves over the pastry cream in alternating directions. Brush each pear with a thick layer of pear glaze. Garnish any areas between the pears with toasted almonds. Dust the whole tart with confectioners' sugar just before serving.
SPICED CRANBERRY-PEAR TART
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For pistachio sugar:
- Combine 1/2 cup pistachios and 1/3 cup sugar in processor and blend until pistachios are chopped. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
- For crust:
- Blend flour, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until mixture begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.
- Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press, forming double-thick sides and pressing up 1/4 inch above pan sides. Pierce all over with fork. Chill 30 minutes, then freeze 15 minutes.
- Position rack in center of oven and preheat to 400°F. Bake crust until golden, piercing with fork if crust bubbles, about 30 minutes. Cool on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature.
- For pear filling:
- Combine first 7 ingredients in large skillet; bring to boil, stirring until sugar dissolves. Add pears; bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender when pierced with knife, turning occasionally, 15 to 20 minutes depending on ripeness. Using slotted spoon, transfer pears to 13x9x2-inch glass baking dish in single layer. Add cranberries to liquid in skillet; simmer until berries begin to soften but remain intact, about 4 minutes. Using slotted spoon, transfer cranberries to plate in single layer. Cover; chill at least 3 hours. Boil poaching liquid in skillet until reduced to 1 1/4 cups, stirring often, about 10 minutes. DO AHEAD Pears, cranberries, and syrup can be made 1 day ahead. Cover separately; chill. Bring syrup to room temperature; whisk before using.
- Drain pears on paper towels 10 minutes. Brush bottom of crust with 2 tablespoons poaching syrup; sprinkle pistachio sugar over. Starting at outer edges of crust, arrange pears closely in starburst pattern with stem ends toward center. Arrange remaining pears in center. Brush pears lightly with some of syrup. Toss cranberries with 1 tablespoon syrup; scatter over pears. Sprinkle with 1 tablespoon chopped pistachios. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Serve tart with vanilla ice cream.
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.
PEAR AND CUSTARD TART
Make and share this Pear and Custard Tart recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
- Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
- Gently press into place.
- Trim and finish edges.
- Refrigerate 30 minutes.
- Preheat oven to 375F.
- Line pastry with foil and fill with pie weights or dry beans.
- Bake 15 minutes.
- Remove foil and weights and continue baking 10 more minutes.
- Cool.
- Arrange pears in pastry in concentric circles, overlapping slightly.
- Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
- Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
- Pour over pears.
- Sprinkle lightly with ground nutmeg and cinnamon.
- Continue baking until custard is set, about 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5
More about "spiced pear tartlets recipes"
SPICED PEAR AND HAVARTI TARTLETS RECIPE | WISCONSIN CHEESE
SPICED POACHED PEAR TARTE TATIN RECIPE | DR. OETKER
From oetker.ca
SPICED CHOCOLATE, HAZELNUT AND PEAR TORTE | THE COOK'S …
From thecookspantry.tv
AUTUMN SPICE PEAR COBBLER - BAKE OR BREAK
From bakeorbreak.com
25 EASY PEAR DESSERTS RECIPES - A BAKING JOURNEY
From abakingjourney.com
VANILLA-SPICED CARAMEL AND PEAR TART RECIPE | BON …
From bonappetit.com
PEAR TARTE TATIN RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
VANILLA-SPICED CARAMEL AND PEAR TART - SMELLS LIKE HOME
From smells-like-home.com
SPICED MAPLE TART WITH POACHED PEARS | BETTER HOMES …
From bhg.com
VANILLA TART WITH NUTMEG CRUST AND SPICED PEARS
From bhg.com
10 BEST FRESH PEAR TART RECIPES | YUMMLY
From yummly.com
SPICED CHOCOLATE PEAR CAKE WITH HAZELNUT STREUSEL - OLIVES
From olivesnthyme.com
SPICED PEAR TARTE TATIN | WILLIAMS SONOMA
From williams-sonoma.com
BEST CHOCOLATE AND SPICED PEAR FREEFORM TART RECIPE - HOW TO …
From 177milkstreet.com
SPICED VANILLA PEAR TART • AIMEE'S PRETTY PALATE
From aimeebroussard.com
PEAR TARTLETS RECIPE - PILLSBURY.COM
From pillsbury.com
SPICED CRANBERRY-PEAR TARTLETS - TEATIME MAGAZINE
From teatimemagazine.com
SPICED PEAR TART - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
SPICED PEAR BREAD PERFECT FALL RECIPE - A CLASSIC TWIST
From aclassictwist.com
SPICED PEAR CAKE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
15 SAVORY PEAR RECIPES | ALLRECIPES
From allrecipes.com
SPICED PEAR TART - MAYTIBOT.ENCICLOPEDIA-JURIDICA.COM
From maytibot.enciclopedia-juridica.com
SPICED CRANBERRY-PEAR TART RECIPE | BON APPéTIT
From bonappetit.com
EASY PEAR PUFF PASTRY TART | BILLI'S KITCHEN
From billiskitchen.com
SPICED PEAR TART RECIPE - FOOD NEWS
From foodnewsnews.com
23 EASY PEAR DESSERTS THEY'LL LOVE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PEAR ALMOND TART - SUGAR SALT MAGIC
From sugarsaltmagic.com
CHEF JOYCE'S SPICED PEAR TART WITH BOOZY WHIPPED CREAM
From cookery-store.ca
CINNAMON-SPICED PEAR GALETTE RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
GINGER PEAR PUFF PASTRY TART RECIPE - FORK KNIFE SWOON
From forkknifeswoon.com
SPICED PEAR FILO TART - SPRINKLE BAKES
From sprinklebakes.com
SPICED PEAR AND CRANBERRY CRISP RECIPE - LION'S BREAD
From lionsbread.com
SPICED PEAR TARTE TATIN – TASTEFOOD
From tastefoodblog.com
LUCY WAVERMAN & JAMES CHATTO'S SPICED PEAR TARTS - HOUSE
From houseandhome.com
PEAR TART WITH CANDIED WALNUTS - BOXWOOD AVE
From boxwoodavenue.com
SPICED PEAR SKILLET TART - PORTLANDIA PIE LADY
From portlandiapielady.com
WINTER SPICED CARAMEL PEAR TART [VEGAN] – SHOP THE OM COLLECTIVE
From theomcollective.org
PEAR & GORGONZOLA MINI TARTLETS RECIPE - PLATED CRAVINGS
From platedcravings.com
SPICED PEAR AND CARAMEL UPSIDE-DOWN TART RECIPE | COLES
From coles.com.au
SPICED PEAR TARTLETS - 12 RECIPES OF CHRISTMAS - KEYSTONE FARMS …
From keystonefarmscheese.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love