Tarte Fine Poires Mirabelles Recipes

LE TARTE AUX POIRES

Le Tarte aux Poires image

Provided by Food Network

Categories dessert

Yield 6 servings

Number Of Ingredients 15

Ingredients

Pastry, recipe follows
1/2 cup butter
1 cup superfine sugar, sifted
2 eggs
1/4 cup flour, sifted
1 1/4 cup ground almonds
2 tablespoons Kirsch
4 large firm pears, halved, peeled, cored, bottom and top removed, stored in lemon water to prevent discoloration
5 tablespoons apricot jam
2 teaspoons lemon juice
5/8 cup cold water
2 cups pastry flour, sifted
1/2 cup butter, cut into small cubes and chilled
2 tablespoons superfine sugar, sifted
1 egg, beaten

Steps:

Roll out pastry to fit greased and floured 8-inch flan ring. Store in refrigerator to keep cool. Cream together butter and sugar until light. Gradually beat in eggs, then flour. Fold in almonds and Kirsch, until well incorporated.
Preheat oven to 350 degrees F. Remove pears from soaking liquid, and set aside. Brush base of pastry with 1 tablespoon apricot jam. Pour frangipane evenly into flan ring. Arrange pears in a circle on top of the filling. Bake for 30 minutes.
Meanwhile, in a small saucepan, slowly heat together remaining jam, lemon juice, and water. Bring to a boil and reduce until thickened. Brush on hot tart. Serve once cooled.
Place flour in medium bowl. Cut in butter and mix in sugar, until mixture resembles fine bread crumbs. Mix in egg, until pastry is just combined but still crumbly. Chill until ready to use.

TARTE FINE POIRES / MIRABELLES

TARTE FINE POIRES / MIRABELLES image

Categories Pear Plum

Yield 4 personnes

Number Of Ingredients 5

Ingredients

1 pâte feuilletée pur beurre
3 poires
150 g de mirabelles
40 g de beurre fondu
1 sachet de sucre vanillé

Steps:

Tout d'abord, préchauffer le four (200°C ou Th 7). Etaler le disque de pâte sur la tôle du four recouverte au préalable d'une feuille de papier sulfurisé (celui de la pâte conviendra parfaitement). A l'aide d'une fourchette, le piquer sur toute sa surface. Eplucher et trancher les poires en fines lamelles. Rincer et couper en deux les mirabelles. Disposer joliment les poires sur le fond de tarte et parsemer les mirabelles sur le dessus. Arroser le tout du beurre fondu et saupoudrer de sucre vanillé. Enfourner pour 30 mn de cuisson. Important: au bout de ces 30 mn, sortir la tarte du four, retirer délicatement le papier sulfurisé et remettre la tarte au four pour 15 dernières minutes. C'est ce qui permettra à la pâte d'être croustillante à souhait! Servir tiède nature ou accompagné d'une boule de glace vanille ou de crème fraîche.

TARTE TATIN AUX POIRES

Tarte Tatin Aux Poires image

A little different from the original version. If available use speculoos instead of gingerbread cookies.

Provided by Maiumlteacute G.

Categories Tarts

Time 55m

Yield 1 tart, 6 serving(s)

Number Of Ingredients 8

Ingredients

5 pears, peeled and sliced
1 tablespoon ground cardamom
6 cardamom pods
100 g butter
2 eggs
220 g sugar
100 g self rising flour
100 g gingerbread cookies

Steps:

Preheat the oven at 180 °C.
Make a caramelsauce, mixing 120 g of sugar, the cardamom pods and 3 tablespoons of water in a small pan. Heat until golden.
Pour the caramelsauce in a tart tin.
Arrange the pear slices on top of the caramel.
Melt the butter and leave to cool for a few minutes.
Mix the eggs with 100 g of sugar and the ground cardamom.
Add the melted butter and the flour.
Crumble the speculoos and mix the crumbs with the dough.
Pour the dough over the pears.
Bake the tart for 40 minutes.
Leave to cool for a few minutes before inverting the tart on a plate.
Enjoy!

Nutrition Facts : Calories 472.5, Fat 15.5, SaturatedFat 9.1, Cholesterol 97.6, Sodium 409, Carbohydrate 82.6, Fiber 6.8, Sugar 55.5, Protein 5.1

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