ALMOND PEAR TART
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
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 TORTE
Yum! This recipe combines cheesecake, pears and nutmeg for a scrumptious holiday dessert. I sprinkle slivered almonds on top. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the flour, butter, sugar, almonds and nutmeg. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, brown sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust., For topping, combine brown sugar and nutmeg. Add pears; toss to coat. Arrange over top. Sprinkle with almonds., Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate leftovers.
Nutrition Facts : Calories 388 calories, Fat 26g fat (14g saturated fat), Cholesterol 92mg cholesterol, Sodium 180mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
ALMOND-PEAR TART
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping. For a different flavor profile, use skinned toasted hazelnuts in place of almonds, and apples instead of pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg and process until combined.
- Lay 1 sheet phyllo on a parchment-lined rimmed baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets phyllo on top, brushing each with butter and sprinkling with sugar (omit sugar on last layer). Trim stack into an 11-by-15-inch rectangle. Spread almond mixture evenly on stack, leaving a 1-inch border. Arrange pears on top, overlapping slightly.
- Bake until edges are golden and fruit is tender, about 18 minutes, rotating sheet halfway through. Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 156 g, Fat 9 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g
PEAR AND ALMOND TART
Steps:
- Preheat oven to 425 degrees.
- In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
- Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
- In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;
PEAR ALMOND TART
In this delightful pie, the pastry makes a "pouch" for a pleasant pear filling. For even more flavor, top the tart with a powdered sugar glaze and toasted almonds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan. , In a large bowl, combine the sugar, almonds, flour, lemon zest and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. , For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown., For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 314 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.
ALMOND-PEAR CREAM CHEESE TORTE
Serve up an Almond-Pear Cream Cheese Torte at your next get together. This beautiful Almond-Pear Cream Cheese Torte wouldn't look out of place in the finest Viennese bakery. But the recipe is straightforward and very do-able.
Provided by My Food and Family
Categories Nuts
Time 5h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Beat butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar and cinnamon until blended. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts. Bake 10 min.
- Reduce temperature to 375°F; bake torte 25 min. or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte 3 hours.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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PEAR & ALMOND TART RECIPE | KING ARTHUR BAKING
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4.8/5 (30)Total Time 1 hr 55 minsServings 8-10
- Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and flavorings., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan; prick it all over with a fork., Chill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes.
- Remove it from the oven., To make the filling: Beat together the butter, salt, sugar, flour, and almond extract., Beat in the eggs, then add the almond flour, stirring just to combine., To assemble the tart: Spread the filling in the bottom of the crust., Slice the pear halves horizontally into 1/2" slices; for easiest handling, don't separate the slices.
- Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other.
- Press them down gently to adhere., Brush the pears with melted butter and sprinkle with white sparkling sugar., Bake the tart for 40 to 45 minutes, until the top is lightly browned.
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