Best Pear Croustade With Hazelnut Brown Sugar Topping Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR CROUSTADE



Pear Croustade image

This is from Bon Appetit 1998. I like the fact that you can use any pan and it's free-form. I also think it's special because it has a topping. Yum!

Provided by ihvhope

Categories     Tarts

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 1/2 tablespoons sugar
1/8 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2 inch pieces
1 large egg yolk
1 1/2 tablespoons ice water
2 firm but ripe bosc pears, peeled, quartered, cored, cut into 1/2 inch wedges
3 tablespoons sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground allspice
1 large egg white, beaten to blend
1 tablespoon whipping cream
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon chilled unsalted butter, cut into 1/2 inch pieces

Steps:

  • For Crust:.
  • Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Transfer to large bowl.
  • Mix egg yolk and 1 1/2 tablespoons ice water in small bowl. Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps.
  • Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.
  • Position rack in center of oven and preheat to 400°F Roll out dough on floured parchment paper to 10-inch round.
  • Transfer dough on parchment paper to large baking sheet.
  • Filling:.
  • Toss pears, sugar, flour, lemon juice and allspice in large bowl.
  • Overlap pear slices atop dough, leaving 2-inch border. Fold border over fruit, pleating loosely and pinching to seal any cracks.
  • Brush dough with egg white and drizzle cream over filing.
  • Topping:.
  • Mix flour and sugar in small bowl. Rub in butter with fingertips until mixture forms small clumps and sprinkle topping over filling.
  • Bake tart until crust is golden and filling bubbles about 40 minutes.

Nutrition Facts : Calories 452.9, Fat 23.1, SaturatedFat 14.1, Cholesterol 111, Sodium 94.3, Carbohydrate 57.6, Fiber 3.6, Sugar 25.7, Protein 5.8

PEAR CROUSTADE



Pear Croustade image

Categories     Dessert     Bake     Pear     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Crust
1 cup all purpose flour
1 1/2 tablespoons sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 1/2 tablespoons ice water
Filling
2 firm but ripe Bosc pears, peeled, quartered, cored, cut into 1/2-inch wedges
3 tablespoons sugar
1 tablespoon all purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon ground allspice
1 large egg white, beaten to blend
1 tablespoon whipping cream
Topping
2 tablespoons all purpose flour
1 tablespoon sugar
1 tablespoon chilled unsalted butter, cut into 1/2-inch pieces

Steps:

  • For crust
  • Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Transfer to large bowl. Mix egg yolk and 1 1/2 tablespoons ice water in small bowl. Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Chill until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly before rolling out.)
  • Position rack in center of oven and preheat to °F. Roll out dough on floured parchment paper to 10-inch round. Transfer dough on parchment paper to large baking sheet.
  • For filling
  • Toss pears, sugar, flour, lemon juice and allspice in large bowl. Overlap pear slices atop dough, leaving 2-inch border. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough with egg white. Drizzle cream over filling.
  • For topping
  • Mix flour and sugar in small bowl. Rub in butter with fingertips until mixture forms small clumps. Sprinkle topping over filling.
  • Bake tart until crust is golden and filling bubbles, about 40 minutes. Transfer baking sheet to rack; cool slightly, about 15 minutes. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature.

PEAR CRISP



Pear Crisp image

Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. -Joanne Korevaar, Burgessville, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

8 medium ripe pears, peeled and thinly sliced
1/4 cup orange juice
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
TOPPING:
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup cold butter, cubed
Fresh mint leaves, optional

Steps:

  • Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

Nutrition Facts : Calories 268 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 5g fiber), Protein 2g protein.

PEAR AND HAZELNUT CRUMB PIE



Pear and Hazelnut Crumb Pie image

Categories     Dessert     Bake     Thanksgiving     Pear     Fall     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Filling
1/2 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 tablespoon butter, melted
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 pounds ripe Anjou pears, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
Topping
3/4 cup all purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces, room temperature
3/4 cup hazelnuts, toasted, husked, coarsely chopped
Easy Pie Crust

Steps:

  • For filling:
  • Stir first 6 ingredients in large bowl. Add pears and toss to coat.
  • For topping
  • Whisk flour, sugar and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts.
  • Preheat oven to 375°F. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature.

PEAR CROUSTADE WITH HAZELNUT-BROWN SUGAR TOPPING



Pear Croustade with Hazelnut-Brown Sugar Topping image

A rustic tart with a delicious hazelnut crust, sweet filling and buttery topping.

Yield Makes 6 to 8 servings

Number Of Ingredients 16

1/2 cup all purpose flour
2/3 cup hazelnuts, toasted, husked
5 tablespoons (packed) golden brown sugar
3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Pinch of salt
1 cup all purpose flour
2/3 cup bread flour
1/3 cup hazelnuts, toasted, husked
3 tablespoons (packed) golden brown sugar
1/2 teaspoon salt
9 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons (about) ice water
1 1/2 to 1 3/4 pounds ripe Bartlett pears, peeled, quartered, cored, thinly sliced
1/3 cup sugar
1 tablespoon all purpose flour
Vanilla ice cream

Steps:

  • Blend all ingredients in processor until clumps form, about 1 minute. Transfer to medium bowl. Cover and chill. (Do not clean processor bowl.)
  • Combine both flours, hazelnuts, sugar and salt in same processor bowl. Blend until hazelnuts are finely chopped. Add butter and blend until coarse meal forms. Mix in 2 tablespoons ice water and process just until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and chill 30 minutes. (Topping and dough can be made 1 day ahead. Keep chilled.)
  • Position rack in bottom third of oven and preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 13-inch round, lifting paper, smoothing wrinkles and turning over as needed. Transfer dough on parchment paper to large unrimmed baking sheet. Remove top sheet of parchment.
  • Combine pears, sugar and flour in large bowl; toss to coat.
  • Mound pear mixture atop dough, leaving 2-inch border. Using parchment paper as aid, fold dough border over pears, pleating loosely and pinching to seal any cracks in dough. Sprinkle topping thickly over pears.
  • Bake croustade until crust is golden, about 40 minutes. Cover very loosely with foil to prevent crust from over-browning and continue to bake until juices bubble thickly, about 12 minutes longer. Transfer baking sheet to rack; cool slightly. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as aid, transfer croustade to platter. Serve warm with ice cream.

Related Topics