Best Pear Croustade Recipes

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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 CROUSTADE WITH LEMON PASTRY AND ALMONDS



Pear Croustade with Lemon Pastry and Almonds image

In this free-form tart, the filling is mounded in the center of the pastry and the edges are simply folded up around it.

Provided by Jean Anderson

Categories     Milk/Cream     Egg     Dessert     Lemon     Pear     Almond     Fall     Bon Appétit     Kidney Friendly

Yield Makes 8 servings

Number Of Ingredients 18

Pastry:
1 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut crosswise into 1/4-inch slices
1/4 cup (or more) whipping cream
Filling:
1 pound firm but ripe Bartlett pears, peeled, cored, thinly sliced
1 pound firm but ripe Bosc pears, peeled, cored, thinly sliced
5 tablespoons sugar
1 tablespoon plus 2 teaspoons all purpose flour
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1/4 teaspoon (generous) ground nutmeg
Whipping cream (for brushing)
2 tablespoons sliced almonds
Vanilla ice cream (optional)

Steps:

  • For pastry:
  • Whisk flour, sugar, lemon peel, and salt in medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Drizzle 1/4 cup cream over; toss with fork until moist clumps form, adding more cream by teaspoonfuls as needed if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.
  • For filling:
  • Preheat oven to 400°F. Mix all pears, sugar, flour, lemon juice, lemon peel, and nutmeg in large bowl to coat. Roll out pastry on sheet of floured parchment paper to 14-inch round. Transfer crust on parchment paper to baking sheet. Mound pears in center of pastry, leaving 2-inch plain border. Fold pastry border over pears, crimping slightly. Brush pastry edges with cream; sprinkle with sliced almonds.
  • Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve croustade warm or at room temperature with vanilla ice cream, if desired.

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 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.

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