UPSIDE-DOWN PEAR CRANBERRY TART
I like this dessert because I like most upside-down things. This rustic tart with a circle of pears gets its origins from the French apple tart Tatin, and can be a beautiful alternative to classic American apple pie. This dessert feels more like cooking than baking; you don't even need a pie tin. And if you feel like it, you can just use premade dough. P.S. Caramel is not as scary as it's made out to be, as long as you don't touch it.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield One 9-inch pie
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
- Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
- Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
- Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
- While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
- Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
- Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
- Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.
CLASSIC PEAR UPSIDE-DOWN CAKE
Pear adds a twist to the usual upside-down cake - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, combine powdered sugar and 3/4 cup butter; beat at low speed until crumbly. Add eggs 1 at a time, beating well at medium speed after each addition. Add vanilla; beat well. Add flour, cornmeal and baking powder; mix well.
- Place 1/4 cup butter in 9-inch round cake pan. Heat in oven for about 4 minutes or until butter is melted. Sprinkle brown sugar evenly over butter. Arrange pear slices over mixture in pan, slightly overlapping. Spoon and carefully spread cake batter over pears.
- Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Invert onto serving plate. Serve warm or cool with whipped cream.
Nutrition Facts : Calories 440, Carbohydrate 53 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1/12 of Recipe, Sodium 230 mg, Sugar 40 g
PEAR UPSIDE-DOWN CAKE
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears-large, bell-shaped fruits with smooth, yellow-green skin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 ten-and-a-half-inch cake
Number Of Ingredients 12
Steps:
- Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
- Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; 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 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
- Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
- In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
- Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.
CARMELIZED UPSIDE-DOWN PEAR TART
Provided by Betty Caldwell
Categories Fruit Dessert Bake Thanksgiving Pear Fall Winter Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Peel and halve pears, the core (preferably with a melon-ball cutter). Heat butter in a 9- to 10-inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet.
- Put oven rack in middle position and preheat oven to 425°F.
- Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Bake tart until pastry is golden brown, 30 to 35 minutes. Cook on rack 5 minutes.
- Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Serve tart warm or at room temperature.
CARAMELIZED UPSIDE-DOWN PEAR TART
Categories Dairy Fruit Dessert Bake Thanksgiving Pear Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 6
Steps:
- Peel, halve, and core pears.
- In a 9- to 10-inch ovenproof non-stick skillet or well-seasoned cast-iron skillet heat butter over moderate heat until foam subsides and stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet, with side parts at rim of skillet. Sprinkle pears with cinnamon and cook without stirring until sugar mixture forms a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.) Cool pears completely in skillet.
- Preheat oven to 425°F.
- On a lightly floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and arrange over caramelized pears. Tuck edge around pears. Bake tart in middle of oven until pastry is golden brown, 30 to 35 minutes.
- Have ready a rimmed serving plate slightly larger than skillet. As soon as tart has finished baking, invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate. (This is a bit scary, but it works!)
- Serve tart at room temperature or chilled with whipped cream or ice cream.
UPSIDE-DOWN PEAR TART
Adaptation to a common French recipe, the tarte tatin. The crust will be on TOP of the pears, not under
Provided by zemzem
Categories Tarts
Time 40m
Yield 1 pie, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Butter a 9" cake pan, circular if possible at least 2" deep.
- For the dough: chop up 1 cup of butter into the flour. Rub the butter into the butter with your fingers until the mixture looks sandy.
- Add the water water to the dough and try to make a ball.You may need to add more water.
- Place ball of dough on a floured surface and roll out large enough to be a little wider than your pan.
- Cut and peel pears into sixths or quarters.
- Toss pear gently with the sugar and place all at the bottom of the pan.
- Chop up the remaining butter and scatter on top of pears.
- Carefully take dough and put on top of pears.If possible, tuck sides into pan.
- Use a fork to make holes in the dough for air to escape.
- Bake for 20 minutes, then start checking every few minutes until the crust is golden brown.
- After pie has cooled for 5 minutes, flip the pie onto a serving platter so that the pears are seen.
- Serve with whipped cream.
Nutrition Facts : Calories 651.9, Fat 29.6, SaturatedFat 18.3, Cholesterol 76.3, Sodium 208.1, Carbohydrate 93.9, Fiber 9.2, Sugar 37.1, Protein 7.1
UPSIDE-DOWN PEAR CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and then heavily butter a nine-inch pie pan.
- Toss the pears with the lemon juice and arrange them in an attractive pattern in the bottom of the pan.
- Combine one cup of the sugar with the water in a skillet or saucepan, preferably nonstick. Cook over medium heat without stirring until the mixture turns amber. Pour this caramel evenly over the pears. Set aside.
- Sift the flour, baking powder and nutmeg together. Stir in the walnuts and set aside. Cream the stick of butter and the remaining sugar together. Beat in the eggs, one at a time, then stir in the flour mixture. Spread this batter evenly over the pears.
- Bake 30 minutes, until the cake is nicely browned.
- Allow the cake to cool at least 40 minutes, then run a knife around the sides and invert the pan onto a serving platter. Any slices of pear that cling to the pan after the cake has been turned out can be replaced on the top of the cake. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 65 milligrams, Sugar 55 grams, TransFat 0 grams
UPSIDE DOWN PEAR TART
Make and share this Upside Down Pear Tart recipe from Food.com.
Provided by southern chef in lo
Categories Tarts
Time 45m
Yield 1 tart
Number Of Ingredients 6
Steps:
- Heat sugar over medium heat in a heavy 10 inch skillet with a oven safe handle until the syrup is light brown in color. Remove from heat and add butter and lemon peel. Stir until butter melts.
- Arrange pears in two layers over the hot sugar mixture in skillet filling open spaces with pears slices; sprinkle with lemon juice.
- Roll pastry to a 10-inch round and place over pears.
- Bake at 425°F for 25 to 30 minutes or until pasty is golden brown. Cool in pan for 30 minutes. if there seems to be too much sauce in the pan, pour excess sauce in a 1 pint container and use to serve on tart, invert the tart onto shallow serving dish serve with warm yogurt.
Nutrition Facts : Calories 2024.4, Fat 86.3, SaturatedFat 30.2, Cholesterol 61.1, Sodium 1147.6, Carbohydrate 315.1, Fiber 28.9, Sugar 181.9, Protein 15
PEAR UPSIDE-DOWN CAKE
Discover a sweet and fruity dessert that the whole crowd will love with our Pear Upside-Down Cake recipe. This Pear Upside-Down Cake is a pound cake-like confection featuring fresh pear, pumpkin spice and cranberries!
Provided by My Food and Family
Categories Baking Ingredients
Time 55m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cut pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Combine sugar and spice; sprinkle over pears. Top with cranberries.
- Beat next 5 ingredients with mixer until blended; pour over ingredients in pan.
- Bake 35 min. or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SPICED PEAR UPSIDE-DOWN CAKE
The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside down cake. Leftovers-if there are any-taste great with coffee or tea the next day. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts., In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition., Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.
Nutrition Facts : Calories 419 calories, Fat 25g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 347mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
PERFECT PEAR UPSIDE-DOWN CAKE
Serve this cake either warm or at room temperature. Using walnut oil, which contains omega-3 fatty acids, helps cut down on butter and gives the cake a rich flavor.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Melt butter with 1/4 cup sugar in a 12-inch cast-iron or large skillet over medium. Arrange pears in a circular fashion, around the edge of the pan. Cook, without turning pears, until pears are golden underneath, 18 to 20 minutes (rotating pan as necessary for even browning).
- In a large bowl, combine flours, baking powder, cinnamon, baking soda, and salt; whisk to combine. In a medium bowl, combine remaining sugar, eggs, buttermilk, applesauce, oil, and vanilla; whisk to combine. Add wet mixture to dry mixture and whisk until just combined.
- Pour batter over pears; spread to cover. Transfer to the oven; bake until a toothpick inserted into cake comes out clean, 25 to 30 minutes. Allow to stand for 5 minutes. Run a knife around the edge and turn out onto a serving platter.
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