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
GINGERSNAP CRUMB PEAR PIE
This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.
Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.
CRANBERRY PEAR TART WITH GINGERBREAD CRUST
This tart is work. But sometimes you need to work a little harder to reap in the benefits - and you'll love this recipe. Fortunately, most of the work can be done way ahead of time. Drop-dead-gorgeous. Drop-dead-delicious. Also, that 'something special' you're looking for for your next Thanksgiving/Holiday meal.
Provided by evelynathens
Categories Tarts
Time 2h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and lemon juice.
- Bring to boil and add pears.
- Heat until it just comes to simmer and simmer gently for 10-15 minutes, or until the pears are just tender.
- Remove from heat, stir in cranberries and let mixture cool.
- Chill, covered, for at least 8 hours.
- (may be made 2 days in advance) Crust: Blend together flour, brown sugar, cinnamon, ginger, allspice and salt.
- Cut in butter until mixture resembles coarse meal.
- In a small bowl, stir together egg yolk and the molasses.
- Add to flour mixture and mix until combined well but still crumbly.
- Turn out onto 10 inch tart pan with removable rim and press onto bottom and up sides of pan.
- Chill crust for 30 minutes.
- Preheat oven to 375°F.
- Prick crust all over with fork, line with foil, fill with pie weights or dry beans, and bake in lower third of oven for 15 minutes.
- Remove foil and pie weights and bake crust a further 10 minutes.
- Let cool.
- Transfer poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard cinnamon, and reserve syrup with remaining cranberries.
- In a small bowl, whisk together eggs, sugar, sour cream, milk, vanilla, zest and a pinch of salt.
- Stir in the drained cranberries.
- Preheat oven to 325°F.
- Spoon half of custard into the crust.
- Slice 4 of the pear halves crosswise on the diagonal, arrange decoratively over the custard alternately with the unsliced pear halves, and spoon remaining custard around pears.
- Bake tart in middle of oven for 50-55 minutes or until custard is just set.
- Remove rim of pan and let cool.
- (may be made up to 8 hours in advance, cooled completely and chilled) Boil reserved syrup until reduced to 1 cup and is jelly-like in consistency and transfer cranberries with slotted spoon to a plate to cool.
- Brush pears with some of cranberry glaze and arrange cranberries around edge of tart.
- Serve warm or chilled.
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 Allrecipes Member
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- In a 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 nonstick cooking spray. Bake at 350 degrees F for 5-8 minutes or until set. Cool on a wire rack.
- In a mixing 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. Combine pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350 degrees F 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.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 20.6 g, Cholesterol 72.3 mg, Fat 11.5 g, Fiber 1.9 g, Protein 9.4 g, SaturatedFat 6.1 g, Sodium 317.1 mg, Sugar 9.5 g
FRESH FRUIT TART WITH GINGERSNAP CRUST
Make and share this Fresh Fruit Tart With Gingersnap Crust recipe from Food.com.
Provided by Mary K. W.
Categories Tarts
Time 28m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For Crust:.
- In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
- For Filling:.
- Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
- Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.
Nutrition Facts : Calories 522.5, Fat 29.5, SaturatedFat 13.5, Cholesterol 51.6, Sodium 464.4, Carbohydrate 60.7, Fiber 1.3, Sugar 24.5, Protein 5.7
GINGERSNAP PEAR TART
An elegant and tasty desert for a dinner party.
Provided by Cindy Crane
Categories Fruit Desserts
Number Of Ingredients 10
Steps:
- 1. Combine crumbs, walnuts, and butter, stirring well. Firmly press crumb mixture evenly in bottom and up the sides of a 9-inch pie plate or tart pan. Bake at 350 degrees for 5 minutes. Let cool.
- 2. Beat cream cheese at medium speed of an electric Stir in nectar and vanilla. Spread mixture evenly over prepared crust. Cut pears lengthwise into thin slices. Arrange pear slices on cream cheese mixture. Cover and chill at least 8 hours.
- 3. Combine 1/4 cup brown sugar and ginger in a small saucepan; cook over medium heat, stirring constantly until sugar melts. Drizzle mixture over tart. Serve immediately.
GINGERSNAP PEARS
This recipe calls for canned pears, however I am sure it could easily be used to get rid of the surplus of fresh pears you might have this time of year.
Provided by DogAndCatDoc
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place pears in a large bowl.
- Sprinkle with flour and toss lightly to coat.
- Divide among 8 - 8 OZ custard cups.
- Combine the gingersnaps, walnuts and butter.
- Sprinkle over pears.
- Place custard cups on baking sheet.
- Bake at 350 degrees for 15-20 minutes or until heated through.
- Serve with vanilla icecream or plain with a dallop of whip cream on top.
Nutrition Facts : Calories 371.1, Fat 13.3, SaturatedFat 5, Cholesterol 15.2, Sodium 327.7, Carbohydrate 62.1, Fiber 4.8, Sugar 29.6, Protein 4
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