PEAR TORTE RECIPE RECIPES

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ALMOND PEAR TORTE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Almond Pear Torte Recipe: How to Make It - Taste of Home image

Yum! This recipe combines cheesecake, pears and nutmeg for a scrumptious holiday dessert. I sprinkle slivered almonds on top. —Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 14 servings.

Number Of Ingredients 15

1-1/3 cups all-purpose flour
3/4 cup butter, softened
1/2 cup sugar
1/2 cup ground almonds, toasted
1/4 teaspoon ground nutmeg
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1/4 teaspoon almond extract
2 large eggs
TOPPING:
1/2 cup packed brown sugar
1/4 teaspoon ground nutmeg
3 cups thinly sliced peeled fresh pears
1/2 cup slivered almonds

Steps:

  • In a small bowl, combine the flour, butter, sugar, almonds and nutmeg. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, brown sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust., For topping, combine brown sugar and nutmeg. Add pears; toss to coat. Arrange over top. Sprinkle with almonds., Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate leftovers.

Nutrition Facts : Calories 388 calories, FatContent 26g fat (14g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 36g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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

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