Pams Rustic Caramel Pear Tart Recipes

Steps:

• To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste.
• To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove.
• To make the tarts: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8 inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7 inch circles. Spread a circle of almond cream in the center of each, leaving a 1inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners sugar. Serve warm, drizzled with the warm caramel sauce.

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.

Steps:

• In a large non-stick skillet, melt butter and stir in sugar. As mixture begins to bubble, remove from heat and spread out pears. Return skillet to heat and cook over medium high until golden brown syrup bubbles up. This process will take about 30 minutes. Roll out crust to flatten folds and sprinkle with cinnamon sugar mixture. Place crust over pears and press down around edges. Cut slits in crust and brush with egg. Bake for 30 minutes until crust is golden brown. Allow skillet to cool for 2 minutes. Loosen edges of crust with paring knife. Invert tart onto plate and cool.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Steps:

• In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan. , In a large bowl, combine the sugar, almonds, flour, lemon zest and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. , For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown., For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator.

Steps:

• Add together in a large bowl, the pears and lemon juice; toss.
• In a different bowl, mix together 1/2 cup sugar, tapioca, cinnamon, salt, and nutmeg.
• Add to pears; stir gently to mix well.
• Let stand for 15 minutes.
• Pour mixture into the pastry shell.
• In a bowl, mix the oats, flour, and remaining sugar.
• Cut in butter with a pastry blender until mixture is crumbly.
• Sprinkle over pears.
• Bake at 400 degrees for 45 minutes.
• In a saucepan, melt caramels with milk, over low heat.
• Stir until smooth.
• Add pecans.
• Drizzle over pie.
• Bake for 8-10 minutes or until crust is golden brown and filling is bubbly.
• Cool pie on a wire rack.

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.

Steps:

• Crust:
• In food processor, combine flour and sugar; sprinkle with butter cubes.
• Pulse until fine crumbs. Drizzle in cream and process until dough clumps together.
• Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 minutes or until chilled.
• Meanwhile, prepare filling and topping:.
• In a saucepan over medium heat, heat sugar and 1/3 cup (75 mL) water, stirring until dissolved.
• Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (175 mL) cream; stir until smooth.
• Remove from heat and let cool.
• Preheat oven to 375°F (190°C).
• Peel pears; cut in half lengthwise and remove stems and cores.
• Cut each half crosswise into thin slices, keeping shape intact.
• Place flat side down in tart shell, fanning slices out slightly.
• Set 1/4 cup (50 mL) caramel aside for topping.
• In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.
• Bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
• Let cool until slightly warm.
• In a bowl, whip remaining cream; fold in reserved caramel.
• Serve slices of tart with a dollop of caramel cream.
• Rich and delicious!

Steps:

• Preheat oven to 375°F
• Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
• Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
• Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
• Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
• Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

Steps:

• Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
• Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
• Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
• Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Steps:

• For crust:
• Roll out pastry to 12-inch square and trim off corners, forming slightly rounded crust. (If using all-butter puff pastry, roll out to 12-inch round.) Transfer pastry to 10-inch-diameter springform pan, pressing pastry firmly onto bottom and 1 to 1 1/2 inches up sides of pan. Freeze crust until firm, 1 to 1 1/2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
• For pears:
• Melt butter in heavy large skillet over low heat. Add sugar and next 4 ingredients. Scrape in seeds from vanilla bean; add bean. Increase heat to medium-high and cook, stirring until sugar melts and turns brown (color of peanut butter), about 3 minutes. Reduce heat to medium; add pears, rounded side down. Cook until pears are almost tender, turning and moving skillet around occasionally to ensure even cooking, 10 to 15 minutes, depending on ripeness of pears. Carefully turn pears over; continue to cook until pears are very tender, about 10 minutes longer. Remove skillet from heat; cool pears in skillet with spices (pears will release juice while cooling).
• For filling:
• Melt butter in small saucepan over low heat. Scrape in seeds from vanilla bean; add bean. Add cinnamon, star anise, and cloves. Increase heat to medium; cook until butter is golden (watch to avoid burning), 3 to 4 minutes. Remove vanilla bean and spices from butter; discard. Whisk sugar, egg, and coarse salt in medium bowl. Whisk in flour. Gradually whisk browned butter into egg mixture. DO AHEAD: Pears and filling can be made 6 hours ahead. Cover separately; let stand at room temperature. Whisk filling before using.
• Position rack in center of oven; preheat to 400°F. Brush frozen crust with beaten egg white. Pour filling into crust; spread evenly over bottom of crust (filling will be very thin). Using slotted spatula, remove pears from skillet, allowing excess syrup to drain back into skillet; reserve syrup. Arrange pears, rounded side up, atop filling (about 9 around edge and 3 in center of pan).
• Bake tart until crust is deep golden and filling is set and brown at edges, about 1 hour. Run small knife around sides of pan to loosen tart. Release pan sides. Transfer tart to platter. Let stand, uncovered, at room temperature to cool slightly until just warm.
• Just before serving, boil syrup in skillet until reduced to generous 1/3 cup, 1 to 2 minutes. Discard spices. Drizzle syrup over pears. Serve tart slightly warm.

Steps:

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
• Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

Steps:

• Peel, halve, and core pears.
• In a 9- to 10-inch ovenproof non-stick skillet or well-seasoned cast-iron skillet heat butter over moderate heat until foam subsides and stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet, with side parts at rim of skillet. Sprinkle pears with cinnamon and cook without stirring until sugar mixture forms a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.) Cool pears completely in skillet.
• Preheat oven to 425°F.
• On a lightly floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and arrange over caramelized pears. Tuck edge around pears. Bake tart in middle of oven until pastry is golden brown, 30 to 35 minutes.
• Have ready a rimmed serving plate slightly larger than skillet. As soon as tart has finished baking, invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate. (This is a bit scary, but it works!)
• Serve tart at room temperature or chilled with whipped cream or ice cream.

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.