PEAR TART WITH TOFFEE SHARDS
I love to cook, but I'm not a great 'baker' - this very easy tart is the exception. It's really easy and looks and tastes divine. The recipe is courtesy of the Age newspaper, Epicure section. A note - be careful when removing the cake as the toffee may still be hot. This might be more about my cake tin, but to prevent any toffee leakage - I've found it best to bake this with the cake tin sitting inside another, larger foil-lined baking tin.
Provided by amanda l b
Categories Tarts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 170 C fanforced (190 conventional).
- Grease a 20 cm round cake tin with removable base. Line the base with baking paper.
- Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
- Pour the sugar liquid into the cake tin and swirl around the base.
- Place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
- Beat together the eggs, brown sugar, vanilla essence and zests. Add the melted butter to the mixture.
- Mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
- Bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
- Remove from the oven and carfeully invert onto a plate when still warm. You may that the toffee runs a little or sticks to the paper base. Pull the toffee off and place as shards on the cake surface.
PEAR TARTE TATIN
Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.
Provided by Bibi
Categories World Cuisine Recipes European French
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
- Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
- Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
- Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
- Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
- Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
- Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
- Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
- Allow to sit 15-20 minutes, then serve warm.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.1 g, Cholesterol 15.3 mg, Fat 22.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 274.3 mg, Sugar 30 g
SCANDINAVIAN PEAR TART
This luscious dessert combines the flavors of almond, cinnamon, cardamom, cream cheese, and pear to create a tart that will not soon be forgotten!
Provided by larkspur
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9-inch fluted tart pan with a removable bottom with cooking spray.
- Beat sugar and butter together in a small bowl until crumbly. Beat in flour and almonds. Press over the bottom and up the sides of the prepared tart pan.
- Beat cream cheese in another small bowl until smooth. Beat in sugar, egg, and vanilla extract. Spread over the crust. Arrange pear slices over the cream cheese layer.
- Combine sugar, cardamom, and cinnamon in a small bowl. Sprinkle over the pears.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 15 to 20 minutes.
- Cool tart on a wire rack for 1 hour. Refrigerate for at least 2 hours before slicing.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 37.8 g, Cholesterol 62.7 mg, Fat 16.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 123.7 mg, Sugar 25.7 g
PEAR TART
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. On a lightly floured surface, roll dough to a 12-inch round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream (frangipane).
- In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
- Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving.
THIN PEAR TART
Whip heavy cream with sugar and a little pear brandy to accompany the tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.
- In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.
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