Best French Pear Tart With Nuts Recipes

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FRENCH PEAR TART



French Pear Tart image

This French pear tart recipe is a total WIN! Absolute perfection in both presentation and taste!

Provided by The Mediterranean Dish

Categories     Dessert

Time 1h20m

Number Of Ingredients 9

1 1/2 cups all-purpose flour
5 tbsp sugar
1/2 tsp salt
12 tbsp unsalted butter, melted
8 large pears, washed
3 tbsp unsalted butter
1 tbsp water
3/4 cup fig preserves
1/4 tsp salt

Steps:

  • Position one oven rack to middle, and move the second rack to the top slot.
  • Preheat oven to 350 degrees F.
  • In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.
  • Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.
  • Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.
  • Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
  • Now, slice five pears into 1/2-inch slices, discarding core.
  • Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
  • Remove pears onto a large platter and let sit to cool.
  • Take the remaining three pears and cut them in the same manner.
  • Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
  • Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
  • Transfer pear-fig puree onto the now cooled crust; spread evenly.
  • Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).
  • Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.
  • Warm up the strained liquid fig preserves for 20 seconds in the microwave.
  • When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.
  • Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.
  • Remove from oven and let cool for at least 1 1/2 hours before serving.
  • When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).
  • Cut pear fig tart into eight slices and serve. Enjoy!

Nutrition Facts : Calories 620 calories, Sugar 51 g, Sodium 298.6 mg, Fat 29.6 g, SaturatedFat 18 g, TransFat 0 g, Carbohydrate 95.9 g, Fiber 11.1 g, Protein 4.7 g, Cholesterol 76.3 mg

PEAR AND CUSTARD TART



Pear and Custard Tart image

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

1 sour cream pie crust (in my recipes)
4 medium pears, peeled,cored and thinly sliced
2 tablespoons chilled butter, cut into bits
2 tablespoons golden brown sugar
2/3 cup light cream
1 large egg
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
3 -5 drops almond extract
ground nutmeg
ground cinnamon

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, ΒΌ 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

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