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 TARTE TATIN
Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.
Provided by Bibi
Categories World Cuisine Recipes European French
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
- Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
- Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
- Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
- Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
- Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
- Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
- Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
- Allow to sit 15-20 minutes, then serve warm.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.1 g, Cholesterol 15.3 mg, Fat 22.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 274.3 mg, Sugar 30 g
PECAN TORTE
This is an old family recipe that uses our Texas pecans. I've made it often for birthdays and family gatherings. My brother-in-law said it was the only cake he's ever eaten in which the cake tastes as good as the frosting!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.
Nutrition Facts : Calories 525 calories, Fat 30g fat (13g saturated fat), Cholesterol 192mg cholesterol, Sodium 203mg sodium, Carbohydrate 60g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.
PECAN PEAR TORTE
A delightful dessert I am posting for safe keeping -- I plan to make this for Thanksgiving this year. Found in December 2008 Taste of Home. Definitely the type thing you would find in the PAc NW though!! **Cooling time not included**
Provided by Mommy Diva
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Drain canned pears, reserving liquid; Puree the pears in a blender then add enough reserve liquid to measure 1 cup.
- In a large mixing bowl, combine the cake mix, butter, eggs, vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Pour into two greased and floured 9-inch round baking pans.
- Bake at 375 for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes befor removing cake from pans then finish cooling completely on wire racks.
- Once cool and ready to assemble: fold whipped topping into 1/3 cup butterscotch topping in a small mixing bowl.
- Place one layer cake on a serving plate, then spread top surface with half of the filling; top with half of the chopped pears.
- Drizzle with 2 tablespoons of butterscotch topping.
- Place second cake on top and repeat layers.
- Arrange pecan halves on top of cake; Drizzle with remaining butterscotch topping.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 556.8, Fat 28.9, SaturatedFat 12.7, Cholesterol 89.1, Sodium 510.4, Carbohydrate 72.1, Fiber 3.3, Sugar 35.6, Protein 6
PECAN TORTE
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
- Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
- Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.
MAPLE-PEAR TARTE TATIN
Pears poached in a maple caramel sauce then baked with a traditional puff pastry crust, a simple yet elegant dessert. Serve warm with vanilla ice cream and enjoy!
Provided by WestCoastMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
- Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
- Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
- Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
- Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
- Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.4 g, Cholesterol 15.3 mg, Fat 17.6 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 6.6 g, Sodium 121.5 mg, Sugar 23.2 g
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