FRENCH PEAR PIE
This is one of my family's greatest recipes. It is about 30 times better than apple pie, especially if you use fresh nutmeg. You can certainly substitute the pears for peaches too, if they're in season. Let cool or serve warm with a scoop of vanilla ice cream.
Provided by Ingrid F
Categories World Cuisine Recipes European French
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
- Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 72.6 g, Cholesterol 30.5 mg, Fat 19.4 g, Fiber 6.2 g, Protein 3.8 g, SaturatedFat 9.2 g, Sodium 203.1 mg, Sugar 41.1 g
FRENCH PEAR FLAN
Wonderful French Dessert. Different, simple to make with a fantastic presentation. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300°F.
- Lightly grease a 8 inch flan dish.
- Peel the pears, cut them in half, remove seeds and cut them into 1/4 inch slices.
- Place the sliced pears in a saucepan with the butter, and sauté over a low heat for 5 minutes, turning once.
- Meanwhile, in a mixing bowl, mix together the eggs, milk, sugar, whipping cream and cinnamon.
- Drain the pears and arrange in the greased flan case.
- Pour the egg mixture over the top of the pears and bake for about 40 minutes or until set.
- Serve warm.
Nutrition Facts : Calories 434.1, Fat 26.5, SaturatedFat 15.8, Cholesterol 175.8, Sodium 127, Carbohydrate 46.6, Fiber 3.7, Sugar 36.4, Protein 6.1
FLAN PATISSIER WITH PRUNES
This traditional egg custard-filled French dessert, from pastry chef Sebastien Rouxel of Bouchon Bakery, requires only simple ingredients and makes for a delightful ending to an Easter menu.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 9-inch flan
Number Of Ingredients 14
Steps:
- Pate Brisee: Place the flour and salt in the bowl of an electric mixer fitted with the paddle attachment; with the mixer on low, add butter. Increase speed to medium and mix until butter is well combined. Slowly add water and mix until fully incorporated.
- Turn dough out onto work surface and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Line a baking sheet with a nonstick baking mat or parchment paper. Place a 9-by-2-inch baking ring on prepared baking sheet and brush sides with canola oil; set aside.
- Roll out dough on a lightly floured work surface until it is 3/16-inch thick and 14 inches in diameter. Gently fit dough into prepared baking ring, leaving an overhang of about 2 inches, reserving any scraps. Transfer baking sheet to refrigerator or freezer and chill for 20 minutes.
- Preheat oven to 350 degrees.
- Line dough with parchment paper and fill with pie weights. Transfer to oven and bake until edges of dough are lightly browned and bottom is set but still light in color, about 45 minutes.
- Carefully remove parchment paper and pie weights. If any holes or cracks have appeared in the dough, patch with reserved dough scraps. Brush with egg and return baking sheet to oven. Bake until bottom is golden brown, about 25 minutes. Transfer baking sheet to a wire rack; let tart shell cool completely.
- Filling: Preheat oven to 350.
- Place eggs yolks, eggs, sugar, and vanilla bean seeds in a large bowl; whisk to combine. Add custard powder and cornstarch; whisk for 30 seconds to incorporate. Slowly add milk, whisking to combine. Strain into a large saucepan.
- Place saucepan over medium-high heat. Bring mixture to a boil, whisking gently to avoid forming air bubbles; Let boil for 1 minute, whisking gently but constantly to avoid scorching. Transfer custard to the bowl of an electric mixer fitted with the paddle attachment; mix on low to cool and slightly emulsify custard.
- Meanwhile, arrange prunes in tart shell; pour custard over fruit, keeping in mind you may not be able to fit all of the custard. Transfer to oven and bake until set but with a slight jiggle and a dark brown skin has formed on top, about 1 hour and 20 minutes to 1 hour and 40 minutes. Remove from oven and let cool to room temperature.
- Transfer tart to refrigerate and chill for 12 hours. Using a serrated knife, trim away excess crust from top edge of baking ring. Tilt ring on its side with the bottom facing you and run a small paring knife between the crust and the ring to release the tart. Set tart down and carefully lift ring to remove. Refrigerate tart until ready to serve, up to 2 days.
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- PASTRY CREAM: Combine half-and-half, 6 tablespoons sugar and salt in a saucepan over medium heat, stirring occasionally, until sugar dissolves and mixture begins to simmer. Meanwhile, whisk egg yolks in a glass mixing bowl for 10 seconds before adding 2 tablespoons sugar. Once combined, add cornstarch and whisk until the mixture is pale yellow and thick, about 30 more seconds. Slowly drizzle the hot half-and-half mixture into the eggs, adding gradually and whisking constantly.
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- JAM: Heat the jam in a microwave-safe bowl on high power in 20-second intervals, stirring after each, until jam is melted and thin, straining out any chunks of fruit. Brush 1 tablespoon of the jam over the cooled sugar cookie crust and set aside 15 minutes to dry. Stir the chilled pastry cream then pour it into the crust. Cover the tart with plastic wrap and refrigerate for two hours.
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