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
PEAR TART WITH CORNMEAL CRUST
Make sure your pears are ripe when you make this. The flavor was really nice and the cornmeal crust different. An unusual dessert.
Provided by Jo Zimny
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 18
Steps:
- 1. FOR THE CRUST:
- 2. In a food processor, combine the cornmeal, flour, date sugar and salt and process until fine crumbs form.
- 3. Add butter and pulse until mixture resembles small peas. Add milk and process just until a dough ball forms.
- 4. Press into a 9 inch tart pan with a removable bottom. Refrigerate until set.
- 5. FOR THE FILLING:
- 6. Preheat oven to 425'F
- 7. Peel, halve and core the pears. Place pears cut side down on a cutting board. Using a sharp knife score the pears horizontally across each pear 1/8 inch deep and 1/4 inch apart. Do not cut right through the pear. Arrange 7 pear halves on the prepared crust with the narrow end pointing toward the center.
- 8. Cut a circle from the remaining pear half and place in the pie's center (eat any left over pear)
- 9. In a medium bowl, beat eggs until pale and thickened, about 6-8 minutes. Add the honey, milk, melted butter, vanilla, nutmeg and flour. Blend well.
- 10. Pour the mixture over the pears. Bake 10-15 minutes, then reduce heat to 400'F and bake for another 20-25 minutes or until set and golden brown. Remove to a cooling rack.
- 11. Heat the apricot jam up and melt, brush over the tart. Cool completely before removing and slicing.
- 12. Enjoy!
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.
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.
CARAMELIZED PEAR TART WITH CORNMEAL CRUST
Categories Fruit Dessert Bake Pear Cornmeal Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Make dough:
- In a bowl whisk together flour, cornmeal, sugar, and salt. Cut butter into 1/2-inch cubes and add to flour mixture. With your fingertips or a pastry blender blend in butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 4 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 teaspoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
- Preheat oven to 400°F.
- Make caramelized pears:
- Peel pears and halve lengthwise. Cut each half into 3 wedges and core. In a 10-inch cast-iron skillet melt butter over moderate heat and stir in sugar. Cook mixture, stirring frequently, until sugar is dissolved and mixture is golden, about 6 minutes. Remove skillet from heat and let mixture stand until it begins to firm up, about 3 minutes. Arrange pears, rounded sides down, as close together as possible in 2 concentric circles in skillet.
- On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and cut out an 11-inch round. Drape round over pears, tucking edge around pears, and with a fork prick dough in several places. Bake tart in middle of oven until pastry is golden and cooked through, 40 to 45 minutes. Cool tart in skillet on a rack 15 minutes.
- Invert a rimmed serving plate slightly larger than skillet over skillet and, wearing oven mitts and keeping plate firmly pressed against skillet, invert tart onto plate. Arrange any loose pears on tart and spoon sauce from plate onto tart. Serve tart warm or at room temperature.
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
CORNMEAL TART DOUGH
This cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Combine flour, cornmeal, sugar, baking powder, and salt in a food processor; pulse several times. Add butter; process until mixture is the consistency of coarse meal, about 7 seconds. With motor running, add yolks and enough ice water so dough comes together. Do not overmix.
- Divide dough in half; press to flatten into disks. Wrap each in plastic; chill at least 30 minutes or overnight.
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- On a lightly floured work surface, roll the puff pastry into an 11½-inch square, then cut out an 11-inch circle. Refrigerate the puffy pastry until ready to use.
- In a medium cast-iron skillet (or other ovenproof nonstick skillet), combine the sugar, vinegar and water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in the butter, then arrange the pear wedges in a circle along the edge of the skillet. Reduce the heat to medium-low, and cook until the pears are crisp-tender, 10 to 15 minutes. Remove the skillet from the heat.
- Drape the chilled puff pastry round over the pears, tucking the edges under. Place an oven-safe plate or pot lid on top of the pastry and bake for 15 minutes. Remove the lid and continue to bake until the puffy pastry is golden brown, about 15 minutes more. Allow the tart to cool in the skillet for 15 minutes, then run a knife around the edge of the skillet and carefully invert the tart onto a serving plate. Serve warm.
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