PEAR AND CUSTARD TART
Make and share this Pear and Custard Tart recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
- Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
- Gently press into place.
- Trim and finish edges.
- Refrigerate 30 minutes.
- Preheat oven to 375F.
- Line pastry with foil and fill with pie weights or dry beans.
- Bake 15 minutes.
- Remove foil and weights and continue baking 10 more minutes.
- Cool.
- Arrange pears in pastry in concentric circles, overlapping slightly.
- Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
- Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
- Pour over pears.
- Sprinkle lightly with ground nutmeg and cinnamon.
- Continue baking until custard is set, about 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5
RUSTIC PEAR TART
Provided by Ellie Krieger
Categories dessert
Time 2h10m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 14
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.
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
CARAMELIZED PEAR TART
This caramelized pear tart recipe is from a grocery store flyer. For the short crust pastry use recipe #140957 #140597 or no-roll short crust recipe #95116 #95116, or your favorite short crust pastry. I think this recipe would be equally good with caramelized apples or other fresh fruit. Serve with rich custard or vanilla ice cream.
Provided by foodtvfan
Categories Tarts
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a sauté pan on medium, melt unsalted butter; stir in 2 Tablespoons of the sugar.
- Simmer, stirring occasionally, until butter and sugar begin to turn golden brown and caramelize.
- Add pear slices and cook slowly over low heat to tenderize and caramelize, stirring gently occasionally. Watch carefully to prevent burning.
- Arrange caramelized pears in short crust pie shell.
- Mix together eggs with the remaining sugar, cream, ground almonds and pear brandy, if using.
- Pour mixture over pears.
- Preheat oven to 410 degrees Fahrenheit (205 degree Celsius) .
- Bake for about 25 minutes.
- Rest for three to five minutes before serving.
- Serve with rich custard or vanilla ice cream.
Nutrition Facts : Calories 652.1, Fat 36.5, SaturatedFat 13.5, Cholesterol 135.2, Sodium 323.4, Carbohydrate 76, Fiber 8.1, Sugar 42.6, Protein 9.9
PEAR FRANGIPANE TART
While traditional to use cardamom in savoury dishes, this frangipane dessert has hints of the fragrant spice to complement the pear and almond flavours
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h5m
Number Of Ingredients 12
Steps:
- Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.
- To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears - scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.
Nutrition Facts : Calories 833 calories, Fat 55 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.81 milligram of sodium
PEAR CUSTARD BARS
When I take this crowd-pleasing treat to a potluck, I come home with an empty pan every time. Cooking and baking come naturally for me - as a farm girl, I helped my mother feed my 10 siblings. -Jeannette Nord, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 bars.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.
Nutrition Facts : Calories 225 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CUSTARD PIE
This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
- In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
- Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.
PEAR AND CHOCOLATE TART
My version of a recipe found on a free supermarket recipe card! It's chocolaty, juicy, and scrumptious. The tart is best served warm with creme fraiche.
Provided by vicki oliver
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
- Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
- Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
- Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
- Arrange pears on top of the tart by pressing them into the chocolate mixture.
- Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 53.1 g, Cholesterol 72.5 mg, Fat 37 g, Fiber 7.4 g, Protein 9.4 g, SaturatedFat 10.2 g, Sodium 203.4 mg, Sugar 32.4 g
More about "pear and custard tart recipes"
PEAR-CUSTARD TART | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 3 mins
PEAR-CUSTARD TART | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (2)Total Time 1 hr 35 minsServings 8
PEAR CUSTARD TART - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
5/5 (2)Category DessertCuisine AmercanTotal Time 5 hrs
POACHED PEAR AND BROWN BUTTER TART RECIPE - FOOD & WINE
From foodandwine.com
FRENCH PEAR CLAFOUTIS RECIPE - CURIOUS CUISINIERE
From curiouscuisiniere.com
PEAR TARTS RECIPE - THERESCIPES.INFO
From therecipes.info
JULIA CHILD'S PEAR AND ALMOND TART RECIPE - TODAY
From today.com
11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE …
From allrecipes.com
PEAR CUSTARD PIE - DINNER AT THE ZOO
From dinneratthezoo.com
PEAR CUSTARD TART RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
BEST PEAR TART RECIPE - THERESCIPES.INFO
From therecipes.info
RECIPE: PEAR AND CHOCOLATE TART - THE MESSY BAKER
From themessybaker.com
FRENCH PEAR TART RECIPE - TABLESPOON.COM
From tablespoon.com
JULIA CHILD'S TARTE AUX POIRES (FRENCH PEAR TARTE) RECIPE
From parade.com
PEAR CUSTARD TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEAR AND ALMOND TART RECIPE | GOOD FOOD
From goodfood.com.au
PEAR-GINGER CUSTARD TART RECIPE - FRAN GAGE PATISSERIE | FOOD
From foodandwine.com
PEAR CUSTARD TARTS - DAIRY FREE RECIPES
From fooddiez.com
FRESH PEAR CUSTARD TART | LACTAID®
From lactaid.com
PEAR & CUSTARD TART – HIROKO'S RECIPES - HIROKOLISTON.COM
From hirokoliston.com
PEAR TART RECIPE FOR TWO OR EIGHT | THE TABLE BY HARRY & DAVID
From harryanddavid.com
CUSTARD PEAR TART | DIXIE CRYSTALS
From dixiecrystals.com
PEAR TART RECIPE - BBC FOOD
From bbc.co.uk
POACHED PEAR CUSTARD TART - BAKE WITH SHIVESH
From bakewithshivesh.com
PALEO-ISH POACHED PEAR AND ‘CUSTARD’ TART WITH RED WINE SYRUP
From paleo-ish.ca
THIS PEAR TART IS THE PRETTIEST, FLAKIEST, EASIEST ... - EPICURIOUS
From epicurious.com
CUSTARD PEAR TART | IMPERIAL SUGAR
From imperialsugar.com
10 BEST PEAR DESSERT CUSTARD RECIPES | YUMMLY
From yummly.com
PEAR CUSTARD TART RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
POACHED PEAR AND VANILLA BEAN CUSTARD TART - WILLIAMS SONOMA
From williams-sonoma.com
PEAR CUSTARD TART WITH VANILLA BEAN - BAKING SENSE®
From baking-sense.com
VEGAN PEAR CUSTARD PIE WITH OIL-BASED PIE CRUST - VEGANLOVLIE
From veganlovlie.com
POACHED PEAR AND CHOCOLATE CUSTARD TART - TASTY KITCHEN
From tastykitchen.com
EASY PEAR TART WITH PUFF PASTRY - ENTERTAINING WITH BETH
From entertainingwithbeth.com
PEAR AND CUSTARD TART RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST CUSTARD TART RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
CUSTARD RECIPE | EASY CUSTARD TART RECIPE | THE HEALTHY MUMMY
From healthymummy.com
CHOCOLATE AND CUSTARD PEAR TART - OUR BEST BITES
From ourbestbites.com
PEAR CUSTARD TARTS RECIPE | MYRECIPES
From myrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #pies-and-tarts #desserts #fruit #pies #dietary #low-sodium #low-in-something #pears
You'll also love