Crustlesspearandalmondtart Recipes

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.

Steps:

• For crust:
• Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside. Using an electric mixer, beat 1/2 cup butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. With mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined.
• Pat dough into a ball; break off one-quarter of dough. Form each piece into a ball. Flatten balls into disks. Cover separately and chill dough disks for at least 2 hours or overnight.
• For filling and assembly:
• Butter tart pan. Break larger dough disk into small pieces and scatter over bottom of tart pan. Using your fingertips, press dough onto bottom and up sides of pan. Use the flat bottom of a measuring cup to smooth the surface and trim the edges. Roll out smaller dough disk to about 1/8" thick. Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet. Cover and chill crust and cutouts for 1 hour.
• Preheat oven to 350°F. Pulse almonds, powdered sugar, cardamom, and nutmeg in a food processor until nuts are finely ground. Transfer dry ingredients to a large bowl. Using an electric mixer, beat egg whites and vanilla in a medium bowl until medium peaks form. Gently fold egg whites into dry ingredients.
• Whisk egg yolk and 2 teaspoons water in a small bowl to blend. Fill chilled crust with almond mixture; smooth top. Arrange cutouts on top and brush cutouts with egg wash.
• Bake tart until crust and cutouts are golden brown and filling is set, 30-35 minutes. Transfer to a wire rack; let cool. DO AHEAD: Tart can be made 2 days ahead. Store airtight at room temperature.

Steps:

• For pears:
• Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
• For crust:
• Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
• For almond filling:
• Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
• Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
• Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
• Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
• Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

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.

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.

Steps:

• Make frangipani: Combine butter, sugar and almond flour in an electric mixer, and beat until smooth.
• Do not overbeat.
• Add eggs one at a time, scraping down sides of bowl after each addition.
• Stir in vanilla, lemon zest and rum.
• Stir in all-purpose flour until just combined.
• Heat oven to 375 degrees.
• Fill 8 3-inch nonstick tartlet pans halfway with frangipani.
• Using a sharp paring knife, cut pear halves into very thin slices at an angle, leaving slices slightly attached at one end.
• Place one on top of each tart, pressing down lightly to fan out slices so fruit lies almost flat against frangipani.
• Place tartlet pans on a baking sheet, and bake until frangipani is set, about 20 minutes.
• Place on a wire rack, and allow to cool for 10 minutes.
• Run a sharp paring knife around edge of each tartlet, then slip tart out.
• Place each on a dessert plate, and serve warm or at room temperature, plain or with ice cream or yogurt.

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.;

Steps:

• In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger and nutmeg; toss to coat. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with almonds., In a bowl, combine the flour, brown sugar, baking powder and salt; cut in butter until crumbly. sprinkle over the top. , Bake at 350° for 40-45 minutes or until golden. Cool on a wire rack. Store in the refrigerator.

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.