APPLE, PEAR AND MACADAMIA TARTE TATIN
Provided by Food Network
Time 2h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
- Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
- Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
- Spoon into shallow dishes and garnish with whipped cream.
JOAN'S PEAR TART
This is a delicious as well as impressive dessert to make for your guests. It always gets lots of oohs and ahhs when you serve it because of the pretty presentation. Plus it tastes great! Recipe given to me by my friend Nancy and is from her stepmother Joan.
Provided by Babs in Toyland
Categories Pie
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Beat the first 4 ingredients together until well blended and then add the pecans to the mixture and mix well.
- Press into an 11 inch round tart pan (use the one with a removable bottom for best presentation).
- Beat together the cream cheese, sugar, eggs and vanilla for the filling and pour over the crust.
- Arrange the drained pear halves in a pretty design on top and sprinkle with cinnamon sugar.
- Bake at 450 degrees for 10 minutes and then turn the heat down to 400 degrees and bake for an additional 25 minutes.
- Remove side from tart pan to serve.
- Serve warm and if desired garnish with whipped cream.
BAVARIAN PEAR TART
Make and share this Bavarian Pear Tart recipe from Food.com.
Provided by Marjie501
Categories Dessert
Time 1h5m
Yield 1 tart, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Made with a springform pan with bottom release.
- Bottom Crust: Mix butter and sugar well.
- Add vanilla, flour and nuts.
- Press in bottom of pan; bake 10 minutes at 350 degrees.
- Set aside.
- Filling: Add all ingredients and beat smooth, pour over crust.
- Topping: Drain and slice each pear half into eights, place on filling.
- Springle with 1 teaspoon cinnamon and bake 40 minutes at 350 degrees.
RASPBERRY PEAR TART
Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. -Bernice V. Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes., For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling., Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
PEAR CUSTARD BARS
When I take this crowd-pleasing treat to a potluck, I come home with an empty pan every time. Cooking and baking come naturally for me - as a farm girl, I helped my mother feed my 10 siblings. -Jeannette Nord, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 bars.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.
Nutrition Facts : Calories 225 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
PEAR TART
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MACADAMIA-PEAR TART
This is a real treat for the eyes and the tastebuds. The pears show through the batter and this gives the tart an elegant appearence
Provided by Bergy
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350f.
- Butter a 9 1/2" round ceramic tart or quiche pan.
- Combine flour 1/2 cup sugar,nuts, baking powder& salt.
- Stir milk, egg& vanilla until blended.
- Add to flour mixture& stir until smooth.
- Place each pear half, cut side down on a cutting board.
- Cut crosswise into 1/4" slices.
- Keep it in it's original shape and, using a spatula, place it in the buttered pan with the stem end facing toward the center.
- Repeat with remaining pears.
- Press pear halves to fan them slightly toward the center Pour batter over the pears, sprinkle tops with 1 tsp sugar.
- Bake 35-40 minutes or until golden and a toothpick comes out clean when inserted in the center Cool completely on a wire rack.
- Cover and refrigerate until well chilled, serve cold.
Nutrition Facts : Calories 193.7, Fat 7.7, SaturatedFat 1.6, Cholesterol 28.6, Sodium 112.8, Carbohydrate 30.1, Fiber 2.9, Sugar 19.1, Protein 3
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MACADAMIA TART RECIPE | LAND O’LAKES
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Servings 10Calories 400 per serving
- Stir together 1 1/2 cups flour and sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape into a ball.
- Press dough onto bottom and upsides of ungreased 11-inch tart pan with removable bottom. Bake 17-20 minutes or until pastry is very lightly browned.
- Stir together brown sugar and 1 tablespoon flour in bowl until well mixed. Gradually stir in whipping cream. Pour into hot, partially baked crust; sprinkle with 1/2 cup macadamia nuts. Bake 25-30 minutes or until filling is bubbly all over. Cool completely.
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