Best Pear Tart With Almond Shortbread Crust Recipes

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PEAR TART WITH SHORTBREAD CRUST



Pear Tart with Shortbread Crust image

This tart features a generous layer of cream cheese filling, shortbread crust, and soft pears, and is not overly sweet. I take this to events all the time and it's always a big hit. Leftovers can be covered with plastic wrap and refrigerated.

Provided by bren

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

cooking spray
2 cups all-purpose flour
⅔ cup powdered sugar
½ teaspoon salt
1 cup cold salted butter, cut into small pieces
2 (8 ounce) packages low-fat cream cheese, at room temperature
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 (15 ounce) cans pear halves in juice, drained
1 tablespoon white sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.
  • Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.
  • Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.
  • Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.
  • Combine sugar and cinnamon in a small bowl; sprinkle over pears.
  • Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.
  • Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.

Nutrition Facts : Calories 492.7 calories, Carbohydrate 52.9 g, Cholesterol 111.5 mg, Fat 27.7 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 17.1 g, Sodium 399.5 mg, Sugar 27.9 g

PEAR TART WITH ALMOND SHORTBREAD CRUST



Pear Tart With Almond Shortbread Crust image

Has golden syrup in pie and almond meal in the crust. I cobbled several recipes together for a request.holy moly this is good. a bumped up custard pie

Provided by Dienia B.

Categories     Tarts

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup flour
1/2 cup almond meal
1/3 cup powdered sugar
1/2 cup butter, chilled, cubed
1 egg yolk
1/2 cup brown sugar
1/3 cup butter
3 eggs
1 egg white
1/2 cup golden syrup
1/4 cup cream
1/2 teaspoon almond extract
1 (21 ounce) can pears, drained
1/4 cup almonds, flaked

Steps:

  • pie crust
  • Process in food processor; add egg yolk last.
  • pat into pie shell was oily
  • Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
  • Add golden syrup with cream or 1/2 and 1/2 and almond extract.
  • Drain pears; place in bottom of pie pan.
  • pour egg mixture over pears.
  • Top with almond flakes.
  • Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.

ALMOND SHORTBREAD CRUST



Almond Shortbread Crust image

Categories     Cookies     Bake     Almond

Yield Makes two 8-inch crusts

Number Of Ingredients 5

40 shortbread cookies (about 18 ounces)
1 1/4 cups blanched whole almonds, toasted
5 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

Steps:

  • Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.
  • Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.

ALMOND PEAR TART



Almond Pear Tart image

I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Pastry for single-crust pie (9 inches)
3/4 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
4 cups sliced peeled fresh pears (about 4 medium)
3 tablespoons sliced almonds

Steps:

  • On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

ALMOND-PEAR PIE



Almond-Pear Pie image

Looking for a dessert pie using Pillsbury® refrigerated pie crust? Then check out this great almond and pear pie recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 8

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (8 oz) or tube (7 oz) almond paste
5 cups 1/2-inch slices peeled, ripe (but firm) pears (about 4 pears)
2 tablespoons sugar
2 tablespoons Gold Medal™ all-purpose flour
1 1/4 teaspoons apple pie spice
1 tablespoon lemon juice
1 egg, beaten
1/4 cup sliced almonds
1 teaspoon sugar

Steps:

  • Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Shape almond paste into a disk. On lightly floured surface, roll or pat into 8-inch circle. Place in bottom of pie crust.
  • In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well. Spoon over almond paste in crust. Place top crust over pears. Seal edges and flute. Cut slits in crust to vent steam. Brush top crust with egg. Sprinkle with almonds and 1 teaspoon sugar.
  • Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.

Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 26 g, TransFat 0 g

PEAR-CARDAMOM PIE WITH ALMOND CRUST



Pear-Cardamom Pie with Almond Crust image

Categories     Dessert     Bake     Pear     Almond     Vanilla     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

For crust
2 3/4 cups all purpose flour
1 7-ounce package marzipan or almond paste, coarsely crumbled
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
5 tablespoons (about) pear nectar
1/2 teaspoon almond extract
For filling
1/3 cup (packed) dark brown sugar
1 vanilla bean, coarsely chopped
3 tablespoons cornstarch
1/4 teaspoon ground cardamom
3 pounds firm but ripe Bartlett pears, peeled, halved, cored, cut into 1/2- to 3/4-inch-thick wedges
2 tablespoons pear nectar
1 egg, beaten to blend (for glaze)
1 tablespoon sugar

Steps:

  • Make crust:
  • Blend flour, marzipan and salt in processor until marzipan is finely ground. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract and blend in using on/off turns. Gradually blend in enough pear nectar by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each disk in plastic and refrigerate 2 hours. (Dough can be prepared up to 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
  • Make filling:
  • Grind brown sugar and vanilla bean in processor 1 minute. Add cornstarch and cardamom and process until vanilla bean is almost completely blended. Transfer to large bowl. Add pears and pear nectar; toss to coat.
  • Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass pie dish. Peel off top sheet of parchment. Trim overhang to 1/2 inch. Transfer filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Press edges together to seal; fold under. Crimp edge decoratively.
  • Gather scraps and reroll between sheets of floured parchment. Cut out leaf shapes using cookie cutter. Arrange atop pie. Brush top of crust (not edge) with glaze. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking. Bake pie 15 minutes. Cover crust edge with foil to prevent over-browning. Continue baking until crust browns and pears are almost tender when pierced with skewer, about 40 minutes. Cool pie on rack at least 1 1/2 hours. Serve slightly warm or at room temperature.

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