PEAR TARTE TATIN
Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.
Provided by Bibi
Categories World Cuisine Recipes European French
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
- Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
- Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
- Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
- Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
- Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
- Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
- Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
- Allow to sit 15-20 minutes, then serve warm.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.1 g, Cholesterol 15.3 mg, Fat 22.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 274.3 mg, Sugar 30 g
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.
CARAMELIZED PEAR AND ROQUEFORT TART
Steps:
- To make the crust, put the walnuts in a food processor and pulse until ground. Add the flour, sugar and salt and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until the dough begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic. Chill.
- To make the filling, melt the butter in a large, heavy skillet over medium-high heat. Add half the pears to the skillet and saute until browned on both sides, about 8 minutes. Remove the pears from the skillet and repeat with the remaining pears. Set aside.
- Preheat the oven to 350 degrees. Roll out the dough between large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom. Cover with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the paper and weights and bake the crust until it is golden, about 7 minutes more.
- Arrange the pear halves in a circle over the dough, core side down and wider end toward the edge of the pan. Fill in the center with more pears. Crumble the cheese over and around the pears.
- Whisk together the half-and- half, sugar, egg yolks and flour. Pour over the pears. Bake until the custard is set, about 45 minutes.
- Meanwhile, simmer the port in a small saucepan until it is reduced to a syrup. While the tart is still warm and just before serving, brush the port over the pears. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 22 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 325 milligrams, Sugar 33 grams, TransFat 1 gram
STICKY PEAR TARTS WITH ROQUEFORT CREAM
We've combined your cheese and dessert courses into one delicious, stunning tart - and believe us, the sweet peaches and punchy cheese works a treat
Provided by Barney Desmazery
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Unravel the pastry and cut out two 15cm diameter circles using a saucer or small plate as a guide. Put them on a tray and prick all over with a fork. Peel, core and halve the pears lengthways. Finely slice each half and arrange in a neat overlapping circle in the middle of the pastry, leaving a 2cm border. Roll up and crimp the edges of the pastry to tuck the pears neatly into the tart. Can be prepared up to 1 day ahead and kept in the fridge; if the pears brown a little, it won't show.
- To make the cream, whisk the cream and honey together to form soft peaks, add the cheese and continue to whisk. Scrape into a small container and chill until needed. Can be made 1 day ahead.
- Put a baking tray in the oven and heat to 200C/180C/gas 6. For the glaze, put the sugar in a pan over a medium heat until it melts and caramelises. Pour this over the pears, then put the tarts on the hot baking tray and cook for 15 mins until they're puffed up and golden. Lift the tarts onto warmed plates and serve with a spoonful of the Roquefort cream so it melts on top.
Nutrition Facts : Calories 947 calories, Fat 59 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 38 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.9 milligram of sodium
CARAMELIZED PEAR TART
This caramelized pear tart recipe is from a grocery store flyer. For the short crust pastry use recipe #140957 #140597 or no-roll short crust recipe #95116 #95116, or your favorite short crust pastry. I think this recipe would be equally good with caramelized apples or other fresh fruit. Serve with rich custard or vanilla ice cream.
Provided by foodtvfan
Categories Tarts
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a sauté pan on medium, melt unsalted butter; stir in 2 Tablespoons of the sugar.
- Simmer, stirring occasionally, until butter and sugar begin to turn golden brown and caramelize.
- Add pear slices and cook slowly over low heat to tenderize and caramelize, stirring gently occasionally. Watch carefully to prevent burning.
- Arrange caramelized pears in short crust pie shell.
- Mix together eggs with the remaining sugar, cream, ground almonds and pear brandy, if using.
- Pour mixture over pears.
- Preheat oven to 410 degrees Fahrenheit (205 degree Celsius) .
- Bake for about 25 minutes.
- Rest for three to five minutes before serving.
- Serve with rich custard or vanilla ice cream.
Nutrition Facts : Calories 652.1, Fat 36.5, SaturatedFat 13.5, Cholesterol 135.2, Sodium 323.4, Carbohydrate 76, Fiber 8.1, Sugar 42.6, Protein 9.9
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PEAR AND ROQUEFORT TART RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (3)Total Time 1 hr 20 minsCategory Savoury TartsCalories 444 per serving
- To make the pastry, put the flour and a pinch of salt in a bowl, then add the chilled butter and rub in, using your fingers, until the mixture resembles fine breadcrumbs. Stir in the egg yolk, then gradually add just enough chilled water to bring the mixture together into a firm dough – don’t add too much water or the dough may become sticky. (Alternatively, whizz the flour, salt and butter in a food processor until it resembles fine breadcrumbs, then add the egg yolk and the water. Pulse to bring the dough together.)
- Roll out the dough into a circle on a lightly floured surface to the thickness of a £1 coin, then loosely roll the pastry around the rolling pin. Unroll it over a lightly greased 23cm fluted tart tin with a removable base, then gently push the pastry into the tin using a little ball of floured pastry to help you ease it into the tin’s edges and flutes. Roll the rolling pin over the top to trim the edges. Prick the base all over with a fork, line the case with baking paper and fill with baking beans. Chill for 30 minutes.
- Meanwhile, heat the oven to 200°C/fan180°C/gas 6. Blind bake (see our how to video below) the pastry case for 20 minutes, then remove the paper and beans and bake for 10 minutes more until the pastry begins to turn golden. Remove from the oven, brush the pastry with beaten egg yolk (see tips), then return to the oven for 5 minutes.
- Arrange the pears in neat circles to cover the base of the case. Bake for 10-12 minutes until the pears begin to soften. Heat the oil in a frying pan and fry the lardons until golden, then set aside. Turn down the oven to 180°C/fan160°C/gas 4.
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