PEAR AND PISTACHIO PUFF PASTRY TARTLETS
Categories Fruit Dessert Bake Pear Pistachio Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Combine pear halves and 1 cup dessert wine in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring wine to boil. Reduce heat, cover and simmer until pears are just tender, turning occasionally, about 10 minutes. Using slotted spoon, transfer pear halves to paper towels and drain well. Boil pear poaching liquid in saucepan until reduced to 2 tablespoons, about 7 minutes. Set glaze aside.
- Finely grind 2/3 cup unsalted pistachios and sugar in processor. Add unsalted butter and egg; blend just until filling is combined. (Can be prepared 1 day ahead. Cover pears and nut filling separately and refrigerate. Cover glaze and let stand at room temperature.)
- Unfold pastry sheets on work surface; press out folds. Using 4 1/4-inch scalloped round cookie cutter, cut out four rounds from each sheet. Using 3 1/2-inch round from cookie cutter, cut out one 3 1/2-inch round from each of four rounds (reserve 3 1/2-inch rounds for another use); set pastry rings aside. Brush egg glaze over outer edges of four 4 1/4-inch solid rounds. Pierce rounds all over with fork. Top each with one pastry ring. Transfer pastries to baking sheet. Freeze 15 minutes. (Can be prepared 1 day ahead; cover and keep frozen).
- Preheat oven to 375°F. Bake pastries 10 minutes, piercing centers with fork if centers rise. Remove from oven. Reduce oven temperature to 350°F.
- Spoon 1/4 of nut filling into center of each pastry. Slice pear halves and arrange atop filling, covering completely. Bake until pastries are golden brown, about 20 minutes. Cool pastries at least 30 minutes and up to 1 hour. Brush pears with glaze. Sprinkle chopped pistachios around pears. Garnish with fresh mint leaves and serve.
PEAR AND PISTACHIO CRISP
I like this Pear and Pistachio Crisp especially when I want a pie but have no time to make a homemade crust -- which is all the time! A crisp is a lot easier to make and still delivers a lot of what I love about pie. This one has a crunchy topping made from oats, pistachios, brown sugar and aromatic cinnamon, plus a naturally nummy sweetness from all of the chunks of baked pear.
Provided by Catherine McCord
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-inch round baking dish with the nonstick cooking spray.
- Peel and core the pears; then dice the fruit. Transfer to a large bowl and toss with the cinnamon and lemon juice. Set aside.
- Mix the oats, sugar, flour and salt together in a medium bowl. Add the butter and use your fingers to work the butter into the flour until the mixture comes together and the crumbles are about the size of peas. Mix in the pistachios and set aside.
- Pour the pears into the baking dish and top them with the oat mixture. Bake until the top is brown and the pears are bubbly, 40 to 45 minutes. Serve warm with vanilla ice cream or plain Greek yogurt, if desired.
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
PEAR AND MARZIPAN TARTLETS
Pear and Marzipan Tartlets with Williams Pear and Elderflower Glaze. Easy to make, these little tartlets can be frozen uncooked and simply cooked to golden perfection when unexpected guests arrive.
Provided by crudge
Time 1h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 200c, 400f, gas mark 6. Place the Cordial in a saucepan with 120ml water, bring to a simmer. Peel and halve the pears, remove the core and pips. Place in the syrup and poach for approx 10 minutes, turning half way through, until just cooked. Remove the pears, bring the cooking liquid to a boil and allow to reduce for 5-10 minutes until syrupy.
- Roll out the pastry to approx 4mm thick. Cut into 10cm circles. Place on a baking sheet. Knock up the edges and score to get a line 1/2cm from the edge with a sharp knife.
- Cut the pear into slices, leaving the stalk end intact. Divide the marzipan into even pieces, place on the pastry circles. Fan out the pears on top of the marzipan. Brush with the syrup. Cook for approx 20-30 minutes until the pastry is risen and golden. Serve with a drizzle of the remaining syrup with Greek yoghurt or cream.
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