PEAR GINGER TART
Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 1h
Yield 1 tart, serving 8 to 10
Number Of Ingredients 11
Steps:
- Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
- The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
- Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams
RUSTIC PEAR TART
Provided by Ellie Krieger
Categories dessert
Time 2h10m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 14
Steps:
- To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
- In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
- On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
- Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
- Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
- In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
RUSTIC PEAR TART
Provided by Guy Fieri
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In the bowl of a food processor fitted with the bottom blade, add the whole wheat flour, 3/4 cup all-purpose flour, and the salt and pulse 3 to 4 times to combine. Add in the diced cold butter, 1/8 teaspoon cinnamon, and 1/8 teaspoon ginger, and pulse at 3 to 4 second intervals for 6 to 10 times until the mixture resembles sand. Add in the butter milk and pulse until a dough ball forms. Remove from the food processor onto a lightly floured board. Roll the dough into an oval, approximately 16 by 14 inches. Rough edges are okay, but you can trim decoratively if desired. Transfer to a silicone or parchment lined baking sheet.
- In a small bowl, combine the remaining 2 tablespoons flour, sugar, and the remaining spices and mix well. Toss this flour mixture with the pears, gently coating. Pile the pear mix in the center of the tart dough, leaving a 3 to 4-inch border, and then fold the edges up and around the pears, leaving an opening in the center. Crimp any breaks in the dough. Place the baking sheet with tart into the refrigerator for 20 minutes.
- Preheat the oven to 350 degrees F.
- Brush with the melted butter and sprinkle with the turbinado sugar. Place in the oven and bake for 1 hour.
- Remove, allow to cool. Serve at room temperature with ice cream or whipped cream.
RUSTIC PEAR TART
I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.-Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 107mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
RUSTIC PEAR-GINGER TART #RSC
Ready, Set, Cook! Reynolds Wrap contest entry. Love the combination of pears and ginger so this was a natural. Be sure to use the Non-Stick Reynolds Wrap (love this stuff), otherwise the tart will stick to the pan.
Provided by Galley Wench
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Remove the piecrust from the refrigerator 20 minutes prior to beginning.
- Preheat oven to 425 degrees F.
- In a medium size bowl toss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon zest and corn starch. Set aside.
- In a small mixing bowl mix together the topping ingredients and set aside.
- Line a baking sheet with Reynolds Wrap Non-Stick foil.
- Unroll the piecrust on the Non-Stick foil.
- Stir the pear mixture, then, using a slotted spoon pile the mixture in the center of the piecrust, leaving approximately 2 inches around the edge. Leave the juice in the bowl for now.
- Carefully fold the edges of the piecrust onto the pears, pinching the seams to ensure that they are sealed. The crust will not completely cover the pears, the center will be open.
- Carefully pour the reserved pear juice onto the exposed pears, make sure there is no juice on the outside of the crust.
- Distribute the topping on the exposed pears.
- Bake at 425 degrees until crust is golden brown, 25 to 30 minutes.
- While the tart is bakes, pour the cream into a large mixing bowl and whip until peaks start to form. Add vanilla and confections sugar and beat until stiff peaks form. Do not over beat, otherwise you'll have sweet butter ;=).
- Once done, remove tart from the oven and brush the pastry with the honey and water mixture.
- Cool at least 20 minutes.
- Slice and top each dish with whipped cream before serving. ENJOY!
Nutrition Facts : Calories 660.9, Fat 40.9, SaturatedFat 19.6, Cholesterol 89.2, Sodium 260.8, Carbohydrate 70.7, Fiber 4.3, Sugar 38.3, Protein 6.5
RUSTIC PEAR TART RECIPE BY TASTY
Here's what you need: all purpose flour, powdered sugar, salt, butter, egg, butter, granulated sugar, salt, eggs, almond flour, all-purpose flour, pears, butter, granulated sugar
Provided by Tasty
Yield 12 servings
Number Of Ingredients 14
Steps:
- Make the crust: Add the flour, powdered sugar, and a pinch of salt to the bowl of a food processor. Add the cold butter cubes and begin pulsing, 10-15 times, until the butter is fully incorporated into the flour.
- Add the egg to the food processor and pulse just until a dough begins to form. Place the dough onto a work surface and knead it lightly, just to bring it together. Wrap in plastic and chill for 30 minutes.
- Make the filling: Add the softened butter, granulated sugar, and salt to a medium bowl. Combine the mixture with an electric hand mixer, gradually increasing the speed from low to medium-high. Beat until fluffy, then add each egg, 1 at a time, scraping the bottom and sides of the bowl between each addition. Lastly, add the almond flour and all-purpose flour and combine on low speed until homogenous.
- Arrange a rack in the lower third of the oven. Preheat the oven to 375°F (190°C).
- Assemble the tart: Remove the tart crust from fridge and gently roll out to roughly a 12-inch round on a floured work surface. Transfer the dough to a 9-inch tart pan, then top with the filling, spreading it as evenly as possible.
- Arrange the pears in a spiral pattern on top of the filling. Brush the entire surface with the melted butter, then sprinkle the granulated sugar over the pears.
- Bake, rotating halfway through, for 50-55 minutes, or until the crust is browned and the center of the tart is no longer jiggly. Let cool completely before slicing.
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, Sugar 26 grams
MA TANTE'S CARAMELIZED PEAR & GINGER TART
This is a quick and easy dessert. It is the bomb. I love the combination of pears, almonds and candied ginger. I got this recipe from my aunt...it is too die for. Hope that you enjoy it as much as we have. We use a shortbread pie crust for this recipe, feel free to use your favorite.
Provided by Baby Kato
Categories Tarts
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel and slice pears,
- Caramelize the pears in butter and 3 tbsps sugar. Cook until a nice golden brown and set aside to cool.
- Arrange the cooled, caramelized pears nicely in the unbaked pie crust.
- Blend together the eggs, remaining sugar, minced candied ginger, cream, ground almonds and pear brandy or nectar.
- Pour the custard mixture over the pears and place in a preheated oven and bake for 25 - 30 minutes. (or until done)
- Let rest for 10 minutes before serving -- this is equally as good cold as it is warm.
- When ready garnish with a large dollop of whipped cream and sprinkle remaining shredded candied ginger overtop.
- Enjoy, enjoy, enjoy!
Nutrition Facts : Calories 937.5, Fat 63.5, SaturatedFat 29.8, Cholesterol 226.5, Sodium 424.1, Carbohydrate 87.5, Fiber 10.3, Sugar 48.4, Protein 11.7
GINGERSNAP PEAR TART
There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love