PEAR AND GINGER BROWN-BUTTER TART
Make and share this Pear and Ginger Brown-Butter Tart recipe from Food.com.
Provided by Mooseybear
Categories Dessert
Time 2h
Yield 1 10inch tart
Number Of Ingredients 14
Steps:
- Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds.
- set aside.
- Sift flour and ground ginger.
- Set aside.
- Whisk together the eggs and sugar until combined.
- Beat in flour and ground ginger.
- set aside.
- In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
- Continue heating until bubbles subside and the butter is dark brown and smoking.
- Whisking continuously, pour hot butter in a steady stream into the egg mixture.
- Combine well.
- Strain and discard vanilla bean and ginger root.
- The ginger brown-butter can be made to this point and refrigerated for a week.
- Warm to room temperature before using.
- Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan.
- Peel, halve and core pears and drop immediately into liquid.
- Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
- Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
- Spread pears on a parchment lined sheetpan and refrigerate until cool.
- These will keep covered for a couple of days.
- Reserve 1 cup of the poaching liquid.
- Assembling The Tart: Preheat oven to 350.
- Line a 10-inch tart ring with sweet tart dough.
- Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
- Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
- Keep the sliced pear halves in tact.
- Press slightly to shingle the slices and slightly elongate their shape.
- Slip a thin offset spatula under each of the sliced pear halves and place on top of the brown butter, stem end toward the center.
- Arrange pear halves around the tart like the spokes of a wheel.
- If there is room in the center add another pear half or additional slices.
- You should have approximately 7 halves around the outside and one half in the middle.
- This will depend largely on the size of the pears.
- Bake for 1 to 1 1/4 hours, until well browned.
- Cool.
- Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup.
- It will be very thick.
- With a pastry brush, paint a thin layer of glaze over the pears.
- Remove tart from the tart ring and slice.
- Serve with vanilla or ginger ice cream.
Nutrition Facts : Calories 2450.2, Fat 105.4, SaturatedFat 62, Cholesterol 666.8, Sodium 197.4, Carbohydrate 375.5, Fiber 37.2, Sugar 237.6, Protein 27.3
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 GINGER TART
Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 1h
Yield 1 tart, serving 8 to 10
Number Of Ingredients 11
Steps:
- Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
- The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
- Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams
GINGERSNAP PEAR TART
There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.
RUSTIC PEAR-GINGER TART #RSC
Ready, Set, Cook! Reynolds Wrap contest entry. Love the combination of pears and ginger so this was a natural. Be sure to use the Non-Stick Reynolds Wrap (love this stuff), otherwise the tart will stick to the pan.
Provided by Galley Wench
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Remove the piecrust from the refrigerator 20 minutes prior to beginning.
- Preheat oven to 425 degrees F.
- In a medium size bowl toss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon zest and corn starch. Set aside.
- In a small mixing bowl mix together the topping ingredients and set aside.
- Line a baking sheet with Reynolds Wrap Non-Stick foil.
- Unroll the piecrust on the Non-Stick foil.
- Stir the pear mixture, then, using a slotted spoon pile the mixture in the center of the piecrust, leaving approximately 2 inches around the edge. Leave the juice in the bowl for now.
- Carefully fold the edges of the piecrust onto the pears, pinching the seams to ensure that they are sealed. The crust will not completely cover the pears, the center will be open.
- Carefully pour the reserved pear juice onto the exposed pears, make sure there is no juice on the outside of the crust.
- Distribute the topping on the exposed pears.
- Bake at 425 degrees until crust is golden brown, 25 to 30 minutes.
- While the tart is bakes, pour the cream into a large mixing bowl and whip until peaks start to form. Add vanilla and confections sugar and beat until stiff peaks form. Do not over beat, otherwise you'll have sweet butter ;=).
- Once done, remove tart from the oven and brush the pastry with the honey and water mixture.
- Cool at least 20 minutes.
- Slice and top each dish with whipped cream before serving. ENJOY!
Nutrition Facts : Calories 660.9, Fat 40.9, SaturatedFat 19.6, Cholesterol 89.2, Sodium 260.8, Carbohydrate 70.7, Fiber 4.3, Sugar 38.3, Protein 6.5
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
More about "pear ginger tart recipes"
PEAR GINGER TART WITH CINNAMON, GRANULATED SUGAR AND …
From more.ctv.ca
Servings 1Category Dessert
PEAR-GINGER CUSTARD TART RECIPE - FOOD AND WINE
From foodandwine.com
Servings 2
- In an electric mixer, beat the butter at moderate speed until softened. Add the 1/3 cup flour, the confectioners' sugar, ground almonds, egg, vanilla and salt. Beat until well blended, scraping down the sides of the bowl once or twice. Add the remaining 1 1/4 cups flour and beat on low speed just until incorporated; do not overmix.
- Divide the dough in half; flatten each half into a disk, wrap in wax paper and refrigerate for at least 1 hour or overnight.
- Line 2 baking sheets without sides with parchment paper; dust very lightly with flour. Place 1 pastry disk on a prepared baking sheet; the dough will be sticky. Working quickly and using as little extra flour as possible, roll it out to an 11-inch round about 1/8 inch thick. Repeat with the other pastry disk. Refrigerate until firm, about 1 hour.
- Flip 1 round of dough into a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper. Fit the dough into the pan, gently pressing into the bottom and against the sides of the pan. Prick the tart shell all over with a fork. Repeat with the other round of dough. Freeze the tart shells for at least 30 minutes or up to 1 week.
GUSTO TV - PEAR GINGER TART
From gustotv.com
Servings 1Category Dessert
- In a medium bowl, combine flour (reserve some for dusting), icing sugar, almonds, and salt, then mix in the butter by hand to a coarse, sandy texture.
- In a small bowl, beat together the egg and almond extract, then add to the bowl with the flour and butter.
- Remove the dough to a floured surface and mix until just combined. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least one hour or up to overnight.
PEAR GINGER TART - GUSTO WORLDWIDE MEDIA
From gustoworldwidemedia.com
Estimated Reading Time 2 mins
PEAR AND GINGER TART - LOMA LINDA UNIVERSITY
From myllu.llu.edu
10 BEST FRESH PEAR TART RECIPES - YUMMLY
From yummly.com
PUDDING PIE LANE: CHOCOLATE, PEAR AND GINGER TART
From puddingpielane.blogspot.com
10 BEST PEAR AND GINGER DESSERTS RECIPES - YUMMLY
From yummly.com
PEAR AND GINGER TART | RECIPE | TART RECIPES, DELICIOUS ...
From pinterest.co.uk
JAMIE OLIVER SIMPLE PEAR TART RECIPE | TOGETHER 2021
From thehappyfoodie.co.uk
PEAR CROSTATA WITH GINGER AND LEMON - FAMILYSTYLE FOOD
From familystylefood.com
PEAR GINGER TART ️ MANGIA NYC, COFFEE, DESSERTS, BAKERY
From mangia.nyc
PEAR TART FILLING - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GINGER PEAR TART WITH WALNUTS — BETH DUNHAM | PEAR RECIPES ...
From pinterest.ca
PEAR & GINGER TART, PERFECT HAND-PREPARED FROZEN PUDDING ...
From cookfood.net
PEAR & ALMOND TART - KING ARTHUR BAKING
From kingarthurbaking.com
PEAR AND GINGER TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEAR–GINGER FREE-FORM TART (REDUCED SUGAR) | AMERICA'S ...
From americastestkitchen.com
PEAR & GINGER TREACLE TART | THE ARBUTURIAN
From arbuturian.com
JOSEPH CATTIN GEWURZTRAMINER 2019 | LCBO
From lcbo.com
CHOCOLATE GINGER TART, PEAR JUICE CRèME ANGLAISE | METRO
From metro.ca
PEAR GINGER TART - GUSTOTV.COM
From gustotv.com
PEAR AND GINGER TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GINGERED PEAR TART RECIPE | MYRECIPES
From myrecipes.com
MARY BERRY'S PEAR, GINGER AND ALMOND BRIOCHE TART - YOU ...
From you.co.uk
23 PEAR GINGER TART IDEAS | PEAR DESSERT, PEAR TART, PEAR ...
From pinterest.com
STICKY GINGER PEAR TART | TESCO REAL FOOD
From realfood.tesco.com
PEAR TART TATIN | FRUIT RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
HOW TO BAKE ... PEAR AND GINGER TART - FRUIT | THE GUARDIAN
From theguardian.com
PEAR AND GINGER CREAM TART RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
GINGER PEAR PUFF PASTRY TART RECIPE - FORK KNIFE SWOON
From forkknifeswoon.com
FALL PEAR AND GINGER TART - COOKSTR.COM
From cookstr.com
GINGER PEAR TART - KITCHEN FRAU FOOD BLOG
From kitchenfrau.com
PEAR AND GINGER CREAM TART RECIPE
From crecipe.com
PEAR GINGER TART | THE CAMERA CUISINIER
From thecameracuisinier.com
PEAR GINGER TART BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
PEAR AND GINGER CARAMEL PUFF PASTRY TART | DESSERT RECIPES ...
From goodto.com
PEAR GINGER TART
From pinterest.ca
PEAR AND GINGER TARTE TATIN RECIPE - OPRAH.COM
From oprah.com
You'll also love