EASY PEAR TART OR GALETTE RECIPE
This simple yet elegant pear tart cooks up beautifully in any shape tart pan, or you can make it free-form on a baking sheet.
Provided by Molly Watson
Categories Dessert
Time 1h20m
Number Of Ingredients 4
Steps:
- Gather the ingredients. Preheat oven to 350 F.
- Line a 10-inch tart pan or pie with your favorite homemade or store-bought pie or tart crust. As you lay the crust into the pan, hold it up and let it drop and settle into any edges or corners, rather than pushing it in, to minimize shrinking and breaking when you bake the tart. Set aside. Alternatively, you can lay the rolled-out crust on a baking sheet for a free-form tart, often called a galette. Lightly prick the crust all over with a fork. Set aside.
- Cut the pears in half or quarters. Cut out and discard the core in each piece. Peel the pear pieces and cut them into even slices. Even slicing will lead to the prettiest and most evenly cooked tart.
- In a large bowl toss the pear slices with 1/3 cup of the sugar and the lemon juice . Arrange the pear slices on the crust-you can just dump them in and spread them out for a very rustic dessert, or arrange them in neat rows or concentric circles for a more elegant presentation. Reserve 4 or 5 slices of pear. Crimp the edges of the crust (see how to crimp a pie crust here if you've never done it before), or roll them up a bit to create an edge if you've decided to go free-form.
- Bake the tart until the crust is brown on the edges and pears are tender, about 50 minutes.
- While the tart bakes, bring the remaining 1/3 cup sugar, reserved pear slices, and 1/3 cup of water to a boil in a small saucepan. Reduce the heat to maintain a steady simmer and cook, undisturbed, until the syrup thickens, about 10 minutes. Set it aside.
- While tart cools, brush it generously with the syrup. Serve the tart warm or at room temperature.
Nutrition Facts : Calories 251 kcal, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, Sodium 145 mg, Sugar 22 g, Fat 9 g, ServingSize 6 to 10 servings, UnsaturatedFat 0 g
PEAR TART WITH COGNAC GLAZE
This simple, sophisticated tart glistens with an apricot-Cognac glaze. Martha made this recipe on Martha Bakes, episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-inch tart
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees, with rack in the lower third. Unfold (if necessary) puff pastry on a lightly floured surface. Working quickly, roll out dough to a 17-by-13-inch rectangle, slightly less than 1/8 inch thick. Cut off a 1-inch wide strip from each side; set aside
- Transfer puff pastry to a parchment paper-lined cookie sheet. Lightly brush a 1-inch border of water around the edges of the pastry. Score strips firmly, without cutting all the way through, in a zigzag pattern with a paring knife. Lay pastry strips on edges to create a border. Trim strips to fit, overlapping at corners. Press gently to adhere. Transfer to freezer for 10 minutes.
- Thinly slice pears crosswise, and brush with lemon juice to prevent browning.
- Within the borders of the pastry, use the tines of a fork to poke pastry all over, to prevent it from rising. Whisk together egg and 1 tablespoon water in a small bowl. Brush borders with egg glaze. Sprinkle 3 tablespoons sugar evenly within the borders of the pastry. Top with pear slices arranging in rows, filling in any holes with chopped pears. Press gently to flatten slightly. Sprinkle pears with remaining 2 tablespoons sugar. Freeze again for 10 minutes.
- Bake tart for 10 minutes. Reduce oven to 375 degrees, and continue to bake until crust is puffed and deep golden brown and pears are tender, about 1 hour. If dough under pears begins to rise, use the tip of a paring knife to allow any air to escape. Transfer tart to a wire rack, and let cool completely.
- Heat jelly with Cognac in a small saucepan until melted, stirring until smooth. Brush over pears. Serve the tart at room temperature.
HEAVENLY STRAWBERRY TARTS
I use convenient graham cracker tart shells which I fill with a rich cream cheese layer and cover with gorgeous glazed strawberries.-Julie A. Jahnke, Green Lake, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, sugar, milk, sour cream and vanilla. Spoon into crusts. Combine the strawberries and glaze; spoon over cream cheese. Refrigerate until serving.
Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY TART
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
- Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
- To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
GLAZED STRAWBERRY TART
Get better-than-ever strawberry sweetness with this delectable Glazed Strawberry Tart. Watch the video to learn how to make this pretty pastry today!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour and brown sugar in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead with hands to form ball. Press onto bottom and up side of 10-inch tart pan with removable bottom. Bake 15 min. or until golden brown; cool completely.
- Meanwhile, bring 1/2 cup granulated sugar, cornstarch, dry gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 min. Cool 20 min.
- Beat cream cheese, remaining granulated sugar and zest in large bowl with mixer until blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Run knife around tart to loosen from rim of pan; remove rim.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 140 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 3 g
PEAR TART
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 10
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.
STRAWBERRY TARTS
One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.
Provided by Carol
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 6
Number Of Ingredients 6
Steps:
- To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
- Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g
GLAZED STRAWBERRY TART
Fresh strawberries make this a delicious and easy tart to make. You can bake the crust a day or two ahead of time and assemble the tart just before serving. Crust dough requires at least 1 hour chill time.
Provided by Karen From Colorado
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
- Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
- Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
- Shape into disk.
- Wrap in plastic and chill for at least 1 hour or overnight.
- Preheat oven to 350 degrees.
- Grease and flour a baking sheet.
- Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
- Pierce bottom of dough all over with a fork.
- Bake until slightly browned about 25 minutes.
- Place baking sheet on a wire rack and cook for 10 minutes.
- Transfer shell to rack to cool completely.
- Melt jam with lemon juice in a small saucepan over low heat until spreadable.
- Spread 1/2 cup jam mixture over bottom of the shell.
- Arrange berries on top, cut sides down.
- Brush with remaining jam mixture.
- Serve with whipped cream if desired.
STRAWBERRY GLAZED PEAR TARTS
Number Of Ingredients 7
Steps:
- 1. Drain pears, reserving 1/4 cup liquid. Set aside.2. In medium bowl beat milk and pudding mix with wire whisk for 2 minutes. Fold in pears. Spoon into crusts. Top each tart with 2 to 4 strawberry slices. Refrigerate while preparing topping.3. In medium saucepan mash remaining strawberries. Stir in sugar and cornstarch. Add reserved pear liquid. Cook and stir over medium heat until mixture thickens and boils. Cook and stir for 1 minute more. Cool slightly.4. Spoon strawberry mixture over tarts. Refrigerate at least 30 minutes or until set. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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