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
PEAR TARTLETS
Three ingredients and less than 40 minutes is all you'll need to make a delicious pear tartlets.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Heat oven to 400°F. Cut pastry into 4 squares. On ungreased cookie sheet, place pastry squares.
- Peel pear, and cut into quarters; remove seeds. Slice each pear quarter into very thin slices. Arrange pear slices over pastry squares, leaving 1/2-inch border.
- Bake about 20 minutes or until pastry is puffed and browned. Spread 1 tablespoon preserves over top of each warm tartlet to cover pears. Cool on cookie sheet 10 minutes before serving.
Nutrition Facts : Calories 430, Carbohydrate 49 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Tartlet, Sodium 160 mg, Sugar 15 g, TransFat 2 1/2 g
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.
INDIVIDUAL PEAR TARTLETS
Looking for a homemade dessert featuring fall ingredients? Then try these pear tartlets that are baked to perfection.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper. On work surface sprinkled with 3 tablespoons flour, roll puff pastry to 1/8-inch thickness. Cut into 6 (4-inch) rounds. Cut additional shapes, such as leaves or stars, from scraps. Place rounds on 1 cookie sheet and shapes on second cookie sheet. Refrigerate 10 minutes. Bake rounds 7 minutes; cool. (Do not prebake additional shapes.)
- In large bowl, mix brown sugar, cinnamon, allspice, melted butter and lemon juice. Gently stir in pear slices.
- Arrange pear slices in concentric circles on prebaked rounds, stacking pears about 2 inches high; insert 2 skewers in top of each tart to secure pears. Drizzle with any remaining sugar mixture from bowl.
- Bake tarts and shapes 15 minutes or until shapes are puffed and golden brown. Remove shapes to cooling rack. Bake tarts 10 minutes longer or until golden brown and slightly caramelized.
- To serve, place tarts on dessert plates. Garnish with baked pastry shapes, sweetened whipped cream and nutmeg.
Nutrition Facts : Calories 430, Carbohydrate 63 g, Fat 3 1/2, Fiber 8 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg
WARM BRIE AND PEAR TARTLETS
These make a simple, delicious, and elegant appetizer. They impress every time!
Provided by Firebal
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
- Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
- Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 5 g, Cholesterol 4.7 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 39.8 mg, Sugar 2.1 g
BLUE CHEESE AND PEAR TARTLETS
Tasty, hot appetizers that take little time to prepare but will impress your guests!
Provided by BOLLIVEB
Categories Appetizers and Snacks Pastries
Time 35m
Yield 15
Number Of Ingredients 5
Steps:
- Pre-bake phyllo shells according to package directions. Set aside to cool.
- Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g
RUSTIC PEAR TART
I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.-Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 107mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
PEAR TARTLETS
Easy recipe! Hmm... not sure about the exact measurements of the sugar and cinnamon, because I used one packet of Sugar in the Raw for the sugar and sprinkled on the cinnamon, but I think this is about right. For the sugar I'm sure you could use some brown sugar instead. For the puff pastry I used frozen Pepperidge Farms. Each sheet yields about three 3" circles. Prep time does not include pastry thawing time.
Provided by aerobicon
Categories Tarts
Time 25m
Yield 12 tartlets
Number Of Ingredients 7
Steps:
- Thaw puff pastry for at least 30 minutes (or according to package directions).
- Preheat oven to 400 degrees F.
- Dice pears and place in small bowl.
- Mix in cinnamon and sugar.
- Using a 3" biscuit cutter, cut 3 circles from each sheet - 12 circles total.
- Spray muffin tins.
- Place circles in prepared muffin tins and spoon pear mixture into each one.
- Bake for about 10-15 minutes or until pastry is puffy and light brown.
- Place raspberries or kiwi slices on top of tartlets and serve.
- Ntoe for Vegan use your favorite Vegan pastry dough.
Nutrition Facts : Calories 461.4, Fat 31.2, SaturatedFat 7.9, Sodium 203.7, Carbohydrate 39.8, Fiber 1.7, Sugar 2.7, Protein 6
PEAR TART
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. On a lightly floured surface, roll dough to a 12-inch round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream (frangipane).
- In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
- Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving.
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