Pearandcustardtart Recipes

Steps:

• The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
• Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
• The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
• Pour the custard into the pastry cases and let sit to cool.
• Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

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.

Steps:

• Place a rack in the center of the oven and preheated to 375 degrees. In a food processor, pulse the orange zest and lemon zest with the sugar and cloves until fine. With machine running, pour the orange and lemon juice through the feed tube. Process until fairly liquid. Scrape the mixture into a medium mixing bowl. Add the pears and gently toss to coat. Place 1 piece of filo lengthwise on a baking sheet. Brush with melted butter. Top with a second sheet of filo and brush with butter. Place a third sheet of filo crosswise to cover half of the filo layers. Leave some of the dough hanging over each side. Brush with butter. Repeat, this time covering the other side of the layers. Place another sheet lengthwise and brush with butter. Repeat, but do not brush the last sheet with butter. Sprinkle the walnuts in a 8-inch round in the center of the dough. Spoon the pears over the nuts. Loosely fold the filo up and over the pears. The dough will not fully cover the filling, there will be a space in the center where the pears show through. There will be points of dough sticking up like a pocket-handkerchief. Bake for 25 to 27 minutes, or until the filo is golden and the pears are tender. Carefully slide the tart off the pan onto the serving plate. If necessary, gently push the tart with a flat spatula. Serve immediately.;

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.

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.

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.

Steps:

• Preheat the oven to 350*.
• Peel, quarter, and core the pears.
• Cut them into 1/2" slices and mix with the water, butter, maple syrup, cinnamon, and nutmeg in a heavy 12-inch skillet.
• Cook, covered,over moderate heat, until the pears are tender but not mushy-about 5 minutes.
• Uncover and cook until all of the liquid has evaporaed and the pears have started to caramelize-4 minutes longer.
• Remove from the heat and set aside.
• To prepare the custard: In a medium-size bowl or 2-quart maeasuring cup, whisk the eggs, milk, maple syrup, vanilla, and salt.
• Distribute the pears among four 6-ounce or six 4-ounce flameproof custard cups.
• Pour the custard over the pears.
• Set the cups in a baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
• Bake, uncovered, for about 35 minutes or until a knife inserted midway between the rim and the center comes out clean.
• Transfer the cups to a wire rack and cool to room temperature-30 to 40 minutes.
• Cover with plastic wrap and refrigerate for at least 2 hours.
• Will keep for up to 3 days.
• Preheat the broiler.
• Sprinkle the cold custards with the pecans.
• Whisk togerher the butter, maple syrup, and cream; spoon the mixture over the custards.
• Broil 6 inches from the heat for about 3 minutes or until the topping bubbles.
• Serve immediately.
• Serves 4 to 6.
• Enjoy!

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
• In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
• Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.

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.