FRENCH PEAR TART RECIPES

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FRENCH PEAR TART RECIPE - TABLESPOON.COM



French Pear Tart Recipe - Tablespoon.com image

A sweet sugar cookie crust topped with luscious pastry cream and fresh pears.

Provided by Hungry Happenings

Total Time 4 hours 0 minutes

Prep Time 45 minutes

Yield 12

Number Of Ingredients 15

1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Sugar
1 stick (1/2 cup) butter, softened
1 large egg
2 cups half-and-half
6 tablespoons granulated sugar, plus 2 more tablespoons
Pinch table salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons unsalted butter (cold), cut into 4 pieces
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
2/3 cup peach, pear or apricot jam (jelly or preserves)
4 pears, cut into thin slices
1 tablespoon butter
1 tablespoon sugar
1 teaspoon lemon juice

Steps:

  • 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.
  • PEARS: Melt butter in a 12-inch skillet set over medium heat, then add in 1/2 cup of jam (save remaining 1 tablespoon for brushing over top of finished tart), sugar and pear slices. Stir in the lemon juice, tossing pears to coat, and heat for one more minute. Remove pears using a slotted spoon and discard liquid. Allow pears to cool at room temperature for 15 minutes, then refrigerate until cold.
  • Before serving, arrange the pears on top of the pastry cream. Reheat the reserved jam on high power for 10 seconds in the microwave until thin, and brush over the top of the pears. Serve immediately or cover and refrigerate for up to 12 hours.

Nutrition Facts : Calories 390 , CarbohydrateContent 46 g, CholesterolContent 140 mg, FatContent 4 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 170 mg, SugarContent 32 g, TransFatContent 1/2 g

PEAR TARTE TATIN RECIPE | ALLRECIPES



Pear Tarte Tatin Recipe | Allrecipes image

Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.

Provided by Bibi

Categories     World Cuisine    European    French

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 9

1 (15 ounce) package ready-to-use refrigerated pie crust
? teaspoon ground nutmeg
½ teaspoon ground ginger
2 tablespoons white sugar
5 firm pears
2 tablespoons good quality bourbon whiskey
4 tablespoons unsalted butter
? cup white sugar
1 pinch salt

Steps:

  • Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
  • Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
  • Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
  • Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
  • Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
  • Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
  • Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
  • Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
  • Allow to sit 15-20 minutes, then serve warm.

Nutrition Facts : Calories 443.8 calories, CarbohydrateContent 58.1 g, CholesterolContent 15.3 mg, FatContent 22.1 g, FiberContent 5 g, ProteinContent 3.5 g, SaturatedFatContent 7.7 g, SodiumContent 274.3 mg, SugarContent 30 g

More about "french pear tart recipes"

FRENCH PEAR ALMOND TART WITH CRUST RECIPE - COOKING FROG
It may look fancy, but this homemade French Pear Almond Tart with Crust recipe or Pear Frangipane Tart is way easier to make than you think. It’s a perfect dessert for fall, especially for Thanksgiving! With Thanksgiving quickly approaching, I’d love to share one amongst our favorite fall sweet recipes using seasonal fruits. And that is Pear Almond Tart or in you like, Pear Frangipane Tart. With home-baked, bakery level pear pie recipe sweet-tart (included in this recipe) crust, and seasonal pears on top of the creamy and delicious almond cream filling, this tart is a superb dessert to enjoy at tea time or after any meal. How to make Sweet Tart Crust For the Dough Take all the ingredients. If you can, keep all ingredients chilled within the refrigerator till ready to make this crust. Cut the butter into tiny cubes, and crack the whole egg into a small bowl. In a larger bowl, stir along with the flour, sugar, and salt. Add the butter to the flour mixture, using a pastry cutter or a pair of knives, cut the butter into the flour mixture till the feel resembles coarse cornmeal, with butter fragments no larger than small peas. Add the egg and vanilla extract and blend with a fork simply till the dough pulls together nicely. Form the Tart Crust Dough Move the dough clumps to a slightly floured surface, and shape into a ball. If sticky, gently sprinkle the flour. Flatten the ball along with your hands to create a thick disk. Wrap using a plastic wrap and refrigerate for a minimum of one hour (or thirty minutes within the freezer). The dough should be fully chilled before getting used. If you don’t use the dough right away, you can store within the refrigerator for up to three days, or freeze it for up to two months. Roll Out the Tart Crust Dough Remove the dough out from the fridge and let it sit on the counter for a couple of minutes to soften slightly for no hustle rolling. In the meantime gently butter a 9-inch fluted tart pan with a removable bottom. Nicely flour your working surface and put the dough on top of it. Using a rolling pin, roll out the dough into an 11-inch circle, with 1/8-inch (3 mm) of thickens. If the dough is just too soft, return into the fridge. Flour the rolling pin nicely, and roll the dough easy around it, then unroll it into your already prepared tart pan. Pat the dough evenly onto the bottom and sides of the nicely greased tart pan, and seal any cracks within the dough. Trim off the excess dough with a kitchen knife, or using the rolling pin by rolling over the tart pan. Using a fork, gently prick the dough a few times, and cover the tart pan with wrap and place within the freezer till it's firm, it should take about half-hour. By freezing the dough before baking prevents the crust shrinking. To prevent the crust from turning into soggy, I always prefer to blind bake the crust. Heat the oven to 375F and place the rack within the center. When the oven is heated, tightly line the chilled crust with two layers of parchment paper, covering the sides to stop them from burning. Ingredients for the crust 1 ¼ cup of flour ½ cup of sugar ¼ tsp of salt ½ cup of unsalted butter 1 whole egg ½ tsp of vanilla extract How to make French Pear Almond Tart Gather all the ingredients and be sure to take the butter and eggs out from the fridge and keep at room temperature. If the eggs are too cold once you add to the mixture, they scale back the temperature of the butter, creating emulsion harder. Adding the eggs all right away additionally inhibits emulsion, and ends up in that scrambled egg look. You can soak the cold eggs for five minutes in warm water, however it's best to take out both butter and eggs out from the refrigerator earlier. Take a larger bowl and cream the softened unsalted butter. Next add confectioners’ sugar and blend nice till the mixture looks as a coarse meal. After that add all-purpose flour, almond flour, and salt, and blend well. Add eggs one at a time and blend nicely into the mixture. Add almond extract, vanilla extract, and rum. Whisk till blended and smooth. The almond cream are often kept cold for up to three to five days or frozen for weeks. For the Pear Almond Tart Assembly Heat the oven to at 375 ºF soften the apricot jam and one tablespoon water within the microwave for ten seconds till liquefied. Apply the jam on the bottom of the cooled pastry case to stop the bottom being soggy, and leave the jam for later use. Fill the baked tart crust with almond cream, smoothing out to the edges nicely with a spatula, and refrigerate for half-hour to line. In the meantime, peel the pears, cut every in half lengthwise, and scoop out the cores. Cut every half crosswise into 1/8 in. even slices. Squeeze the lemon and rub the pears with juice to stop from browning. Take out your tart crust from the fridge. Easily press every pear half to fan out, toward the stem top side. Slide the knife underneath the pears and move to the almond filling. Arrange the top with points facing in and pears fanning out toward the middle. Make certain to space pears out so that they are not touching, because the filling can puff up and they need space to expand. Baking the Pear Almond Tart Bake the tart at 375 ºF it's till golden brown or the bamboo skewer inserted into the middle of the tart filling comes out clean, for about 40-45 minutes. Take the tart out of the oven and let it cool in the pan. Brush the pears with from the leftover apricot jam. Once it’s nicely cool, gently unmold the tart. Roast the almond slices in the skillet, without oil, till color is golden, for about five minutes. Sprinkle with confectioners’ sugar and roasted almond slices on top, if desired, and serve slightly hot. Cut the tart into wedges and enjoy!!! Ingredients 1 sweet tart crust, about 10 in ½ cup of butter, unsalted 1 cup of confectioners’ sugar (powder sugar ) 1 cup of almond flour 2 Tbsp of flour, all-purpose ¼ tsp of salt, sea or kosher 2 whole eggs 1 teaspoon of vanilla extract 1 Tablespoon of rum One teaspoon of almond extract, you can add more if you decide not to use rum 3 Anjou or Bartlett pears ½ of lemon 3 Tbsp of apricot jam 1 tsp confectioners’ sugar , for sprinkling 1 Tbsp almonds, sliced also for sprinkling
From cookingfrog.com
Reviews 4.5
  • Heat the oven to at 375 ºF soften the apricot jam and one tablespoon water within the microwave for ten seconds till liquefied. Apply the jam on the bottom of the cooled pastry case to stop the bottom being soggy, and leave the jam for later use. Fill the baked tart crust with almond cream, smoothing out to the edges nicely with a spatula, and refrigerate for half-hour to line. In the meantime, peel the pears, cut every in half lengthwise, and scoop out the cores. Cut every half crosswise into 1/8 in. even slices. Squeeze the lemon and rub the pears with juice to stop from browning. Take out your tart crust from the fridge. Easily press every pear half to fan out, toward the stem top side. Slide the knife underneath the pears and move to the almond filling. Arrange the top with points facing in and pears fanning out toward the middle. Make certain to space pears out so that they are not touching, because the filling can puff up and they need space to expand.
See details


FRENCH PEAR ALMOND TART WITH CRUST RECIPE - COOKING FROG
It may look fancy, but this homemade French Pear Almond Tart with Crust recipe or Pear Frangipane Tart is way easier to make than you think. It’s a perfect dessert for fall, especially for Thanksgiving! With Thanksgiving quickly approaching, I’d love to share one amongst our favorite fall sweet recipes using seasonal fruits. And that is Pear Almond Tart or in you like, Pear Frangipane Tart. With home-baked, bakery level pear pie recipe sweet-tart (included in this recipe) crust, and seasonal pears on top of the creamy and delicious almond cream filling, this tart is a superb dessert to enjoy at tea time or after any meal. How to make Sweet Tart Crust For the Dough Take all the ingredients. If you can, keep all ingredients chilled within the refrigerator till ready to make this crust. Cut the butter into tiny cubes, and crack the whole egg into a small bowl. In a larger bowl, stir along with the flour, sugar, and salt. Add the butter to the flour mixture, using a pastry cutter or a pair of knives, cut the butter into the flour mixture till the feel resembles coarse cornmeal, with butter fragments no larger than small peas. Add the egg and vanilla extract and blend with a fork simply till the dough pulls together nicely. Form the Tart Crust Dough Move the dough clumps to a slightly floured surface, and shape into a ball. If sticky, gently sprinkle the flour. Flatten the ball along with your hands to create a thick disk. Wrap using a plastic wrap and refrigerate for a minimum of one hour (or thirty minutes within the freezer). The dough should be fully chilled before getting used. If you don’t use the dough right away, you can store within the refrigerator for up to three days, or freeze it for up to two months. Roll Out the Tart Crust Dough Remove the dough out from the fridge and let it sit on the counter for a couple of minutes to soften slightly for no hustle rolling. In the meantime gently butter a 9-inch fluted tart pan with a removable bottom. Nicely flour your working surface and put the dough on top of it. Using a rolling pin, roll out the dough into an 11-inch circle, with 1/8-inch (3 mm) of thickens. If the dough is just too soft, return into the fridge. Flour the rolling pin nicely, and roll the dough easy around it, then unroll it into your already prepared tart pan. Pat the dough evenly onto the bottom and sides of the nicely greased tart pan, and seal any cracks within the dough. Trim off the excess dough with a kitchen knife, or using the rolling pin by rolling over the tart pan. Using a fork, gently prick the dough a few times, and cover the tart pan with wrap and place within the freezer till it's firm, it should take about half-hour. By freezing the dough before baking prevents the crust shrinking. To prevent the crust from turning into soggy, I always prefer to blind bake the crust. Heat the oven to 375F and place the rack within the center. When the oven is heated, tightly line the chilled crust with two layers of parchment paper, covering the sides to stop them from burning. Ingredients for the crust 1 ¼ cup of flour ½ cup of sugar ¼ tsp of salt ½ cup of unsalted butter 1 whole egg ½ tsp of vanilla extract How to make French Pear Almond Tart Gather all the ingredients and be sure to take the butter and eggs out from the fridge and keep at room temperature. If the eggs are too cold once you add to the mixture, they scale back the temperature of the butter, creating emulsion harder. Adding the eggs all right away additionally inhibits emulsion, and ends up in that scrambled egg look. You can soak the cold eggs for five minutes in warm water, however it's best to take out both butter and eggs out from the refrigerator earlier. Take a larger bowl and cream the softened unsalted butter. Next add confectioners’ sugar and blend nice till the mixture looks as a coarse meal. After that add all-purpose flour, almond flour, and salt, and blend well. Add eggs one at a time and blend nicely into the mixture. Add almond extract, vanilla extract, and rum. Whisk till blended and smooth. The almond cream are often kept cold for up to three to five days or frozen for weeks. For the Pear Almond Tart Assembly Heat the oven to at 375 ºF soften the apricot jam and one tablespoon water within the microwave for ten seconds till liquefied. Apply the jam on the bottom of the cooled pastry case to stop the bottom being soggy, and leave the jam for later use. Fill the baked tart crust with almond cream, smoothing out to the edges nicely with a spatula, and refrigerate for half-hour to line. In the meantime, peel the pears, cut every in half lengthwise, and scoop out the cores. Cut every half crosswise into 1/8 in. even slices. Squeeze the lemon and rub the pears with juice to stop from browning. Take out your tart crust from the fridge. Easily press every pear half to fan out, toward the stem top side. Slide the knife underneath the pears and move to the almond filling. Arrange the top with points facing in and pears fanning out toward the middle. Make certain to space pears out so that they are not touching, because the filling can puff up and they need space to expand. Baking the Pear Almond Tart Bake the tart at 375 ºF it's till golden brown or the bamboo skewer inserted into the middle of the tart filling comes out clean, for about 40-45 minutes. Take the tart out of the oven and let it cool in the pan. Brush the pears with from the leftover apricot jam. Once it’s nicely cool, gently unmold the tart. Roast the almond slices in the skillet, without oil, till color is golden, for about five minutes. Sprinkle with confectioners’ sugar and roasted almond slices on top, if desired, and serve slightly hot. Cut the tart into wedges and enjoy!!! Ingredients 1 sweet tart crust, about 10 in ½ cup of butter, unsalted 1 cup of confectioners’ sugar (powder sugar ) 1 cup of almond flour 2 Tbsp of flour, all-purpose ¼ tsp of salt, sea or kosher 2 whole eggs 1 teaspoon of vanilla extract 1 Tablespoon of rum One teaspoon of almond extract, you can add more if you decide not to use rum 3 Anjou or Bartlett pears ½ of lemon 3 Tbsp of apricot jam 1 tsp confectioners’ sugar , for sprinkling 1 Tbsp almonds, sliced also for sprinkling
From cookingfrog.com
Reviews 4.5
  • Heat the oven to at 375 ºF soften the apricot jam and one tablespoon water within the microwave for ten seconds till liquefied. Apply the jam on the bottom of the cooled pastry case to stop the bottom being soggy, and leave the jam for later use. Fill the baked tart crust with almond cream, smoothing out to the edges nicely with a spatula, and refrigerate for half-hour to line. In the meantime, peel the pears, cut every in half lengthwise, and scoop out the cores. Cut every half crosswise into 1/8 in. even slices. Squeeze the lemon and rub the pears with juice to stop from browning. Take out your tart crust from the fridge. Easily press every pear half to fan out, toward the stem top side. Slide the knife underneath the pears and move to the almond filling. Arrange the top with points facing in and pears fanning out toward the middle. Make certain to space pears out so that they are not touching, because the filling can puff up and they need space to expand.
See details


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Calories 340 cal per serving
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PEAR FRANGIPANE TART | FRENCH RECIPES | GOODTOKNOW
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FRENCH PEAR CLAFOUTIS RECIPE • CURIOUS CUISINIERE
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INA GARTEN PEAR TART RECIPE - SHARE-RECIPES.NET
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