Best Pecan Pear Torte Recipes

PEAR-PECAN TART

Steps:

• Heat oven to 400°F. Grease and flour 12-inch pizza pan. In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender, until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10 to 15 minutes or until light brown; cool.
• In 1-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in orange juice and water. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; cool.
• In medium bowl, beat cream cheese until smooth; spread on cooled crust. Arrange pears on cream cheese. Sprinkle with pecans. Spoon orange glaze over top. Refrigerate until set, about 2 hours. Store in refrigerator.

PEAR PECAN TART

Steps:

• Place the flour, pecans, sugar, salt and egg yolk in a large bowl. Cut the butter into the dry ingredients using a pastry blender until you have coarse crumbs. When your done cutting the butter into the flour mixture the crumbs should hold together when pressed between your fingers.
• Press the crumbs evenly onto the bottom and up the sides of a removable bottom tart pan. When you're patting the crumbs up the sides of the pan, pat them 1/4 inch taller than the edge of the tart pan. Place the crumb lined pan on a large plate and freeze it for 30 minutes to firm the dough and help stop the pastry from shrinking. While your waiting for the tart to come from the freezer preheat your oven to 375 degrees.
• After the 30 minutes in the freezer, place the tart pan on a cookie sheet and bake at 375 degrees for 20 - 25 minutes or until very light brown. Remove it from the oven and cool on a wire rack for 10 minutes. Don't turn the oven off, you'll be baking the tart at 375 degrees. But in the meantime, while the crust is cooling....
• Peel, core and cut 3 ripe pears in half lengthwise. Cut each halve into six slices. Place the pear slices in a circle (overlapping them) on the bottom of the warm crust. Set them aside a minute while we make the filling.
• To make the filling place the following ingredients into a medium bowl:1 large egg1/2 cup heavy whipping cream2 Teaspoons white sugarWhisk the ingredients together until well blended. Add 1/2 cup finely chopped toasted pecans and whisk to incorporate them. Pour the filling over the pears in the tart pan making sure the filling gets into every space in the pan. Bake the tart for 30 minutes or until the filling is set and the pears are tender. Remove it from the oven.Arrange your oven rack about 5 inches from the broiler. Turn the broiler on, sprinkle the top of the tart evenly with one Teaspoon white sugar. Place the tart under the broiler for 1- 2 minutes or until sugar is light brown. Remove the tart from the oven and cool on a wire rack for an hour.

MAPLE-PEAR TARTE TATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
• Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
• Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
• Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
• Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
• Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.

PEAR TART TATIN

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
• In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
• Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.

PEAR-PECAN UPSIDE-DOWN CAKE

Steps:

• Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down.
• Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time.
• With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes.
• Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired.

PEAR TART

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.