Best Pear Tart With Toffee Shards Recipes

PEAR TART

Pear Tart image

My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PEAR TART WITH TOFFEE SHARDS

Pear Tart With Toffee Shards image

I love to cook, but I'm not a great 'baker' - this very easy tart is the exception. It's really easy and looks and tastes divine. The recipe is courtesy of the Age newspaper, Epicure section. A note - be careful when removing the cake as the toffee may still be hot. This might be more about my cake tin, but to prevent any toffee leakage - I've found it best to bake this with the cake tin sitting inside another, larger foil-lined baking tin.

Provided by amanda l b

Categories Tarts

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sugar
1/3 cup water
2 firm pears, peeled and quartered
2 large eggs
1/3 cup brown sugar
1/2 teaspoon vanilla essence
zest of one orange
1 lemon, zest of
100 g unsalted butter, melted
1 cup self-raising flour

Steps:

Preheat oven to 170 C fanforced (190 conventional).
Grease a 20 cm round cake tin with removable base. Line the base with baking paper.
Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
Pour the sugar liquid into the cake tin and swirl around the base.
Place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
Beat together the eggs, brown sugar, vanilla essence and zests. Add the melted butter to the mixture.
Mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
Bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
Remove from the oven and carfeully invert onto a plate when still warm. You may that the toffee runs a little or sticks to the paper base. Pull the toffee off and place as shards on the cake surface.