ALMOND PEAR TART
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)
Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.
Provided by VeggieCravings
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 37m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
- Mix almond meal, oat flour, and baking powder together in a bowl.
- Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
- Press dough into the prepared tart pan. Arrange pears on top.
- Bake in the preheated oven until golden brown, 22 to 25 minutes.
Nutrition Facts : Calories 234 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 14 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 102.5 mg, Sugar 14.9 g
CRUSTLESS PEAR AND ALMOND TART
This fancy looking tart doesn't require pastry making skills. It's easy to assemble, and always gets compliments. Serve this tart the same day it is made, either warm or at room temperature.
Provided by Geema
Categories Tarts
Time 1h5m
Yield 1 tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Butter a 9 inch baking dish or tart pan.
- In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
- Be careful not to process too long or it will turn into almond butter!
- Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
- In another medium bowl, whisk the eggs until frothy.
- Whisk in the milk and melted butter until well blended.
- Add the egg mixture to the almonds and stir to blend well.
- Pour the batter into the prepared dish and spread to form an even layer.
- Peel, quarter and core the pears.
- cut each pear quarter into crossways slices, keeping the slices assembled as you go.
- Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
- Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
- Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
- Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
- Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
- Let the tart cool on a rack.
- You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.
PEAR AND ALMOND TART
Steps:
- Preheat oven to 425 degrees.
- In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
- Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
- In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;
PEAR TART WITH ALMOND SHORTBREAD CRUST
Has golden syrup in pie and almond meal in the crust. I cobbled several recipes together for a request.holy moly this is good. a bumped up custard pie
Provided by Dienia B.
Categories Tarts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- pie crust
- Process in food processor; add egg yolk last.
- pat into pie shell was oily
- Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
- Add golden syrup with cream or 1/2 and 1/2 and almond extract.
- Drain pears; place in bottom of pie pan.
- pour egg mixture over pears.
- Top with almond flakes.
- Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.
QUICK CRUSTLESS PEAR TART
Make and share this Quick Crustless Pear Tart recipe from Food.com.
Provided by joycekilmer
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour a glass pie pan.
- Beat all ingredients together, except pears and nutmeg.
- Pour batter into pie pan.
- Press pear slices on top of batter, in a spiral design.
- Sprinkle lightly with nutmeg.
- Bake in 350 degree oven, 25-35 minutes, until center is set and tart is lightly browned.
- Don't overcook.
- Serve warm or cold.
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