Maple Walnut Pear Tart Recipes

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.

Steps:

• Preheat the oven to 375°F. Line a 13x18-inch baking sheet with parchment paper. In a small bowl, beat the egg with 1 tablespoon water.
• If using a 14-ounce puff pastry package, roll the sheet to a 13-x18-inch rectangle on a floured surface. If using a 17-ounce puff pastry package, roll each sheet to a 9 1/2-x13-inch rectangle. Line up the two longer sides and overlap by 1 inch to form a 13-x18-inch rectangle. Brush egg wash in between to form a seam. Use a rolling pin to seal the seam.
• Transfer the pastry to the parchment. Fold sides of pastry towards center to form a 1/2-inch border on all four sides. Lightly score the border by using a paring knife to make small shallow diagonal cuts. Prick the surface of the pastry inside the border with a fork. Refrigerate until ready to use.
• Slice the pears in half lengthwise, and then cut lengthwise into 1/4-inch thick slices. Trim the seeds and core and toss the slices in the sugar. Arrange on the pastry and brush all exposed pastry (including the borders) with the egg wash.
• Bake until the crust is puffed and golden brown, 45 to 50 minutes. Brush the fruit and pastry with the maple syrup. Let cool completely, and then slice into squares to serve.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

Steps:

• Preheat oven to 375 degrees. Stir sugar and salt in a small bowl; set aside. Put butter and maple syrup into a large saute pan. Bring to a boil. Remove from heat. Add nuts; toss to coat.
• Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture; toss to coat. Toast in oven until fragrant, about 7 minutes. Let nuts cool completely on sheet on a wire rack.
• To serve, arrange candied nuts, pear wedges, and Gorgonzola on a serving platter.

Steps:

• Preheat oven to 350 degrees. On a lightly floured piece of waxed or parchment paper, roll dough into a 12-inch circle. Carefully fit into a 9-inch removable-bottom tart pan, gently lowering dough into bottom and sides of pan without stretching. Roll rolling pin over edge of tart pan to cut off excess dough (discard excess); set tart shell aside.
• In a medium bowl, whisk together eggs, sugar, and salt; whisk in maple syrup. Add nuts, and mix filling to combine. Place tart pan on a rimmed baking sheet, and pour in filling. Bake tart until filling is set and crust is slightly golden, 55 to 60 minutes. Cool completely in pan. Remove tart from pan before serving.

Steps:

• Sift flour & salt into bowl. Cut fats into the flour to consistency of coarse crumbs. Mix in .75c fine sugar and .33c walnut crumbs. Blend in egg yolks and half the water. Mix and knead with your hands into a smooth dough, adding enough water to create a smooth dough. Divide, wrap and chill dough in one large and one small dough ball in the fridge In a deep frying pan, or sauce pan, slowly dissolve the sugar and .25c maple syrup in 3 cups of water. Boil this syrup for 4 minutes. Add the pear halves to the syrup, and boil the pear halves in the syrup until the pears are tender begin to 'clear' and the syrup thickens somewhat. (about 10-15 minutes) PREHEAT oven to 400' On lightly floured board, roll out the larger dough ball, and gently press it into a pre-greased 12" flan pan. Using the smaller dough ball, roll out a circle large enough to cover the flan pan, cutting a 3" hole in the middle, and setting the top crust aside. Discard the 3"hole cut-out. Using a slotted spoon or collander, drain most of the syrup from the warm cooked pears. Arrange the pear halves, cut side down, in a single layer in the pastry shell, with narrow pear ends toward the middle. Pear halves can slightly overlap each other to avoid spaces between the pear halves. Drizzle with .25c maple syrup. Lift the pastry topper onto the flan top, pressing and sealing the edges of the 2 pastry layers together. It will drape the pear halves, clinging to the pear shapes and spaces. Trim off excess dough from the pan edges. Brush the pastry top with the egg white and dust with 2T of fine sugar. BAKE at 400, in the top half of the oven. Put the pan on a cookie sheet to avoid bottom-burning. Bake until the crust is golden brown and firm to the touch. Allow to cool. Remove from the flan ring to a cake plate. Serve slightly warm, or refrigerated with whipped cream or ice cream, walnut crumbs and drizzle of maple syrup as desired.

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.

Steps:

• Preheat oven to 425°F. Coarsely chop walnuts and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. (Leave oven on.) Peel, quarter, and core pears.
• In a deep 12-inch heavy skillet melt butter and sugar, stirring occasionally, and boil 1 minute. Add pears and cook over moderate heat, turning pears occasionally (be careful not to break them) and gently stirring syrup, until pears are glazed and syrup begins to thicken, about 20 minutes. Stir in rum and lemon juice and simmer, turning pears and gently stirring frequently, until most of syrup is evaporated and pears are tender and golden brown, about 10 minutes.
• Arrange pears, cored sides up, in a 10-inch (1 1/2-quart) glass pie plate and sprinkle with walnuts.
• On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (a scant 1/4 inch thick) and drape over pears. Tuck edge between pears and rim of dish and with a knife cut several steam vents in pastry. Bake tart in middle of oven 20 minutes, or until juices are bubbling and crust is golden brown.
• Have ready a rimmed serving plate slightly larger than pie plate. Let tart stand 5 minutes.
• Invert serving plate over pie plate and, wearing oven mitts and keeping plates firmly pressed together, invert tart onto serving plate. Serve pear and walnut tart warm or at room temperature.