Bourbon Pear Rustic Tart Recipes

RUSTIC PEAR TART

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.

RUSTIC PEAR TART

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

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.

CINNAMON-PEAR RUSTIC TART

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly., On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.

RUSTIC PEAR TART

Steps:

• Preheat oven to 375 degrees F.
• Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
• Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
• Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
• Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
• Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

PEAR TART

Steps:

• Place a rack in the center of the oven and preheated to 375 degrees. In a food processor, pulse the orange zest and lemon zest with the sugar and cloves until fine. With machine running, pour the orange and lemon juice through the feed tube. Process until fairly liquid. Scrape the mixture into a medium mixing bowl. Add the pears and gently toss to coat. Place 1 piece of filo lengthwise on a baking sheet. Brush with melted butter. Top with a second sheet of filo and brush with butter. Place a third sheet of filo crosswise to cover half of the filo layers. Leave some of the dough hanging over each side. Brush with butter. Repeat, this time covering the other side of the layers. Place another sheet lengthwise and brush with butter. Repeat, but do not brush the last sheet with butter. Sprinkle the walnuts in a 8-inch round in the center of the dough. Spoon the pears over the nuts. Loosely fold the filo up and over the pears. The dough will not fully cover the filling, there will be a space in the center where the pears show through. There will be points of dough sticking up like a pocket-handkerchief. Bake for 25 to 27 minutes, or until the filo is golden and the pears are tender. Carefully slide the tart off the pan onto the serving plate. If necessary, gently push the tart with a flat spatula. Serve immediately.;

PEAR CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F.
• Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
• Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
• Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
• Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
• Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
• Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
• Top each with a dollop of creme fraiche.
• Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
• creamy. Set aside.
• Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
• Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.

PEAR TART

Steps:

• Preheat the oven to 375 degrees. On a lightly floured surface, roll dough to a 12-inch round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream (frangipane).
• In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
• Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving.