FRENCH PEAR TART
This French pear tart recipe is a total WIN! Absolute perfection in both presentation and taste!
Provided by The Mediterranean Dish
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- Position one oven rack to middle, and move the second rack to the top slot.
- Preheat oven to 350 degrees F.
- In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.
- Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.
- Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.
- Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
- Now, slice five pears into 1/2-inch slices, discarding core.
- Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
- Remove pears onto a large platter and let sit to cool.
- Take the remaining three pears and cut them in the same manner.
- Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
- Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
- Transfer pear-fig puree onto the now cooled crust; spread evenly.
- Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).
- Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.
- Warm up the strained liquid fig preserves for 20 seconds in the microwave.
- When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.
- Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.
- Remove from oven and let cool for at least 1 1/2 hours before serving.
- When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).
- Cut pear fig tart into eight slices and serve. Enjoy!
Nutrition Facts : Calories 620 calories, Sugar 51 g, Sodium 298.6 mg, Fat 29.6 g, SaturatedFat 18 g, TransFat 0 g, Carbohydrate 95.9 g, Fiber 11.1 g, Protein 4.7 g, Cholesterol 76.3 mg
FRENCH PEAR TART WITH NUTS
A very easy and quick pear tart with a puff pastry base and a topping of creme fraiche and mixed nuts.
Provided by Marie-Capucine
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
- Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
- Arrange pear slices on puff pastry and cover with creme fraiche mixture.
- Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 48.2 g, Cholesterol 63.2 mg, Fat 42.9 g, Fiber 4.3 g, Protein 9.2 g, SaturatedFat 14.1 g, Sodium 276.3 mg, Sugar 14.6 g
FRENCH PUFF PASTRY TART WITH PEARS AND CHOCOLATE
This pear tart has everything that complements pears: a puff pastry base, chocolate, custard, and almonds.
Provided by UneTortuedanslaCuisine
Categories World Cuisine Recipes European French
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).
- Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl; beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined.
- Line a tart pan with the puff pastry and prick with a fork all over.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate.
- Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart.
- Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 50.6 g, Cholesterol 80.2 mg, Fat 36.2 g, Fiber 4.5 g, Protein 8.5 g, SaturatedFat 13.5 g, Sodium 105.8 mg, Sugar 29.8 g
FRENCH PEAR TART - PART 1
Steps:
- Getting ready: If you are using canned pears, you have nothing to do now. If you are using fresh pears but do not wish to poach them, you have nothing to do now. If you are using fresh pears and want to poach them, peel them and leave them whole. Bring the 4 cups water, the 1 1/4 cups sugar and the juice of the lemon to a boil in a saucepan just large enough to hold the pears. Add the pears to the boiling syrup, lower the heat so the syrup simmers and gently poach the pears until they are tender when pierced with a knife, about 15 minutes. Cool the pears to room temperature in the syrup. To make the almond cream: Put the butter and sugar in the workbowl of a food processor and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend. If you prefer, you can make the cream in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula. In either case, the ingredients are added in the same order. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours. Getting ready to bake: Center a rack in the oven and preheat the oven to 350 degrees F. Have a lined baking sheet at the ready. If you are using fresh (unpoached) pears, peel them now. If you are using poached or unpoached pears, cut them in half from blossom to stem and core them; rub the unpoached pears with lemon juice. Whatever pears you have, make sure to pat them dry - really dry - so that their liquid won't keep the almond cream from baking.
FRENCH PEAR TART
I love using pears in my recipes, I already have 6 of them & here's a definitely spec occasion, but make-ahead dessert I esp fancy from *The Carnival Experience* by Peter Leypold (Exec Chef of Carnival Cruise Lines). This recipe is untried other than to taste & appears a bit labor-intensive to me, but my hope is that someone labor-fearless will take my word that it is impressive & divine. (Times were not given, have been guesstimated & do not include standing + chilling times) *Enjoy* !
Provided by twissis
Categories Tarts
Time 1h15m
Yield 10 Wedge Servings, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- FOR TART DOUGH:
- Combine butter + 1/4 cup sugar in med bowl, mix till well-blended & then mix in the flour.
- Beat together vanilla + 2 eggs, add to flour mixture, mix till dough forms & chill for 10 minutes.
- Grease & flour bottom of 9-in tart pan w/removable bottom. Roll chilled dough 1-in larger than pan.
- Place dough in pan & press dough to sides of tart pan (It needs to come to the rim of the pan). Bake for 10 minutes.
- FOR CUSTARD:.
- Combine yolks + 2 eggs, beat well & set aside.
- Combine milk, cream + sugar & place in top of dbl-boiler. Cook over simmering water till temp reaches 140°F.
- Remove from heat, add egg mixture (whisking constantly) & strain.
- FOR TART ASSEMBLY: Arrange pear slices in tart shell. Pour custard mixture over pears till shell is almost full. Bake 25 min or till custard is set. Remove from heat & allow to stand for 30 minutes.
- TO SERVE: Cook jam & wine in a sml saucepan to form glaze. Brush glaze over tart, cool completely & refrigerate till ready to serve.
Nutrition Facts : Calories 398.7, Fat 27.1, SaturatedFat 15.9, Cholesterol 226.9, Sodium 179.7, Carbohydrate 34, Fiber 1.9, Sugar 16.1, Protein 5.9
PEAR AND CUSTARD TART
Make and share this Pear and Custard Tart recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
- Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
- Gently press into place.
- Trim and finish edges.
- Refrigerate 30 minutes.
- Preheat oven to 375F.
- Line pastry with foil and fill with pie weights or dry beans.
- Bake 15 minutes.
- Remove foil and weights and continue baking 10 more minutes.
- Cool.
- Arrange pears in pastry in concentric circles, overlapping slightly.
- Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
- Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
- Pour over pears.
- Sprinkle lightly with ground nutmeg and cinnamon.
- Continue baking until custard is set, about 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5
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FRENCH PEAR TART RECIPE - TABLESPOON.COM
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Cuisine FrenchCategory DessertServings 12Total Time 4 hrs
- COOKIE CRUST: Preheat oven to 350°F. Spray 8-inch round tart pan with non-stick baking spray and prepare cookie dough according to package instructions. Press half of the dough into an even layer in the bottom and up the sides of the tart pan. Reserve remaining half of the dough for another use. Freeze for 15 minutes, then bake 10-14 minutes until golden brown. Remove from oven and cool completely.
- PASTRY CREAM: Combine half-and-half, 6 tablespoons sugar and salt in a saucepan over medium heat, stirring occasionally, until sugar dissolves and mixture begins to simmer. Meanwhile, whisk egg yolks in a glass mixing bowl for 10 seconds before adding 2 tablespoons sugar. Once combined, add cornstarch and whisk until the mixture is pale yellow and thick, about 30 more seconds. Slowly drizzle the hot half-and-half mixture into the eggs, adding gradually and whisking constantly.
- Return everything to the saucepan and cook over medium heat, stirring continuously until the pastry cream has thickened and 3 or 4 bubbles burst on the surface (mixture should appear thick and glossy). Immediately remove from heat and stir in the cold butter and vanilla until butter is completely melted. Pour pastry cream into a glass bowl, press plastic wrap directly on the surface and refrigerate for 1 hour until cool.
- JAM: Heat the jam in a microwave-safe bowl on high power in 20-second intervals, stirring after each, until jam is melted and thin, straining out any chunks of fruit. Brush 1 tablespoon of the jam over the cooled sugar cookie crust and set aside 15 minutes to dry. Stir the chilled pastry cream then pour it into the crust. Cover the tart with plastic wrap and refrigerate for two hours.
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