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
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 TARTE TATIN
Provided by Anne Burrell
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight.
- For the filling: Preheat the oven to 425 degrees F.
- Place the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
- Return the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat.
- Retrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
- Slice tart into pieces and garnish with a dollop of sweetened mascarpone.
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
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.
CHOCOLATE-MACADAMIA NUT TART
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 13
Steps:
- Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
- Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
- Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
- Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.
MACADAMIA CARAMEL TART
Knowing my co-workers are willing guinea pigs, I tried this recipe for an office potluck. When I returned from a break, I found a big frilly blue ribbon on my desk with a note from the boss, saying, "You get a blue ribbon for bringing us a 'slice of heaven'!" -Debbie Emerick, Castle Rock, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a food processor, combine the flour, 1/2 cup sugar and butter. Cover and pulse until blended. Add eggs; pulse until blended. On a lightly floured surface, gently knead dough 5 times or until a ball is formed., Between two sheets of waxed paper, roll two-thirds of dough into a 13-in. circle; press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Cover and chill. Roll remaining dough into a 9-in. circle; chill., In a large heavy skillet, cook and stir the remaining sugar over medium heat until melted and dark brown, about 20 minutes. Slowly stir in cream until blended. Remove from the heat; stir in nuts. , Cool for 15 minutes. Pour into prepared pan. Top with 9-in. pastry circle. Fold pastry from sides of pan over the top pastry; seal edges with a fork. Brush top with egg white., Bake at 325° for 50-55 minutes or until golden brown. cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.
Nutrition Facts : Calories 681 calories, Fat 45g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 252mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.
More about "macadamia pear tart recipes"
MACADAMIA TART RECIPE | LAND O’LAKES
From landolakes.com
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.
CREAM CHEESE-FILLED PEAR TART - BAKE OR BREAK
From bakeorbreak.com
Servings 9Total Time 45 minsCategory Fruit PiesCalories 132 per serving
- Unfold the thawed puff pastry on a lightly floured surface. Roll just a bit to a thickness of about 1/8 inch.**
- Score the pastry about 3/4-inch from the edges all the way around. Be careful not to cut all the way through the pastry. Transfer the pastry to the prepared pan.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth. Spread evenly on the pastry right up to the scored edges.***
FRENCH PEAR TART RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
THE BEST MACADAMIA TART - VEENA AZMANOV
From veenaazmanov.com
PEAR TART WITH MACADAMIAS | AUSTRALIAN PEARS
From australianpears.com.au
PEAR MACADAMIA TARTS RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
Servings 4Total Time 45 minsCategory Dessert
WHITE CHOCOLATE MACADAMIA NUT TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PEAR TART WITH MACADAMIAS - AUSTRALIAN PEARS
From australianpears.com.au
MACADAMIA NUT TART RECIPE | MYRECIPES
From myrecipes.com
24 SWEET RECIPES STARRING MACADAMIA NUTS | TASTE OF HOME
From tasteofhome.com
POACHED PEAR AND MACADAMIA FRANGIPANE TART WITH HONEY ROASTED ...
From australian-macadamias.org
THESE VIRAL UPSIDE DOWN PUFF PASTRY TARTS ARE TOO EASY!
From foodnetwork.ca
PEAR AND RASPBERRY TART - TASTE AND TELL
From tasteandtellblog.com
PEAR AND ALMOND CREAM TART RECIPE - ELISABETH PRUEITT - FOOD
From foodandwine.com
MACADAMIA TART WITH SAFFRON POACHED PEAR RECIPE - 7NEWS
From 7news.com.au
MACADAMIA AND PEAR TARTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love