PEAR PASTRY RECIPES

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PEAR TART TATIN | FRUIT RECIPES | JAMIE MAGAZINE RECIPES



Pear tart tatin | Fruit recipes | Jamie magazine recipes image

Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven.

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 7

125 g caster sugar
40 g unsalted butter (cold)
½ teaspoon ground ginger
½ teaspoon ground cinnamon
3 large pears
375 g all-butter puff pastry
double cream to serve

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly.
    3. Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine.
    4. Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape.
    5. Remove from the heat and cool slightly, then arrange the pears prettily in the pan.
    6. Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).
    7. Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
    8. Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.
    9. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with double cream.

Nutrition Facts : Calories 405 calories, FatContent 20 g fat, SaturatedFatContent 10.5 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 55 g carbohydrate, SugarContent 31.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

MARY BERRY'S PEAR FRANGIPANE TART | DESSERT RECIPES ...



Mary Berry's Pear Frangipane Tart | Dessert Recipes ... image

Mary Berry's pear frangipane tart is perfect for a party served warm with cream or creme fraiche. You can use shopbought pastry if time is short

Provided by Woman and Home

Categories     Dessert

Yield Serves: 10–12

Number Of Ingredients 4

100g butter, cut into cubes
225g plain flour
25g icing sugar, sieved
1 egg, beaten

Steps:

  • If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.
  • Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.
  • Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.
  • Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.
  • Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.
  • OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. If the pastry is becoming too dark, place a ring of foil around the edge.
  • Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.

Nutrition Facts : @context https//schema.org

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