ALMOND-PEAR CREAM CHEESE TORTE
Serve up an Almond-Pear Cream Cheese Torte at your next get together. This beautiful Almond-Pear Cream Cheese Torte wouldn't look out of place in the finest Viennese bakery. But the recipe is straightforward and very do-able.
Provided by My Food and Family
Categories Nuts
Time 5h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Beat butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar and cinnamon until blended. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts. Bake 10 min.
- Reduce temperature to 375°F; bake torte 25 min. or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte 3 hours.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ALMOND PEAR TART
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
PEAR AND ALMOND TART
Categories Dessert Bake Poach Pear Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For pears:
- Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
- For crust:
- Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
- For almond filling:
- Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
- Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
- Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
- Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
- Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
PEAR AND ALMOND CRUSTLESS TART - UPSIDE DOWN TART
This delicious pear and almond crustless tart is a fabulous stand-by dessert. It pays to have a can of pears and almond flour (meal) in the pantry ready to make this delicious dessert.
Provided by Recipe Winners
Categories Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 9 inch (23 cm) flan tin with removable base sprayed lightly with oil and base lined with baking paper
- sprinkle the soft brown sugar evenly over the baking paper
- preheat oven to 350 f (175 c) with shelf in the centre
- in a mixer cream butter and caster sugar for 5 minutes till colour is light and sugar has dissolved
- add eggs and beat for 30 seconds
- add almond flour (almond meal) and flour and mix for 2 minutes - (mixture is dollapable rather than pouring consistency)
- add the slivered almonds and mix for 20 seconds or till evenly distributed
- pop a whole almond in the centre of each well drained pear
- place pears cut side down around the outside of the tin on top of the brown sugar and finish with one in the centre
- spread mixture over and around pears evenly
- bake for 40-45 minutes or until batter is cooked then remove from oven
- remove outside rim of flan tin immediately after taking tart from the oven ( an easy way to do this is to place the tart on a can and gently release the sides checking that the mixture hasn't stuck) - see notes
- once the tart has cooled place your serving plate on the tart, holding the plate and the tart tin flip so the top now becomes the bottom
- remove base of tin and baking paper
- dust with dusting/snow sugar
- serve and enjoy!
Nutrition Facts : Calories 923 calories, Carbohydrate 196 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 13 grams fat, Fiber 25 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 307 grams sodium, Sugar 77 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)
Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.
Provided by VeggieCravings
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 37m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
- Mix almond meal, oat flour, and baking powder together in a bowl.
- Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
- Press dough into the prepared tart pan. Arrange pears on top.
- Bake in the preheated oven until golden brown, 22 to 25 minutes.
Nutrition Facts : Calories 234 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 14 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 102.5 mg, Sugar 14.9 g
ITALIAN PEAR ALMOND CAKE
A delicious and easy pear cake, that's more pears than cake. Moist and lightly sweet, it is perfect for any time of day. Best enjoyed on the day it's baked.
Provided by Jennifer
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375° F.
- Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and white sugar together at medium speed until pale in colour and fluffy.
- Add the eggs, one at a time, beating well after each addition and scraping down the bowl between eggs (be sure to get all the way to the bottom of the bowl, where unincorporated butter can hide.. With the mixer on low, mix in the all purpose flour, ground almonds and baking powder. Spoon the batter into the prepared springform pan and use a spatula to even out the mixture. (Batter will be thick and fill the pan only to about an inch thick).
- Prepare pears, by peeling, then cutting in half from the stem end to the bottom. Use a small spoon to remove the core and also scrape away the thick spine that runs up to the stem end. Set aside.
- Arrange the pear halves in a circle on the top, cut side down and with the thin end towards the centre of the cake. Sprinkle flaked almonds over-top. Bake in pre-heated 375° oven for about 35 minutes, or until the cake tests clean when a skewer inserted into the centre of the cake.
- Leave the cake to cool completely in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing/confectioners' sugar before serving.
Nutrition Facts : Calories 310 kcal, Carbohydrate 30 g, Protein 6 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 107 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
ALMOND PEAR TORTE
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
Time 1h20m
Yield 14 servings.
Number Of Ingredients 15
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, Fat 26g fat (14g saturated fat), Cholesterol 92mg cholesterol, Sodium 180mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
PEAR AND ALMOND TART
Steps:
- Preheat oven to 425 degrees.
- In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
- Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
- In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;
More about "almond pear torte recipes"
PEAR AND ALMOND TART RECIPE | GOOD FOOD
From goodfood.com.au
Servings 8Total Time 2 hrsCategory Dessert
- To make the pastry, sift the flour and salt onto a work surface and make a well in the centre. put the butter into the well and, using a pecking action with your fingertips and thumb, work it until it is very soft. Add the icing sugar to the butter and mix. Add the eggs to the butter and mix well.
- gradually incorporate the flour, flicking it onto the mixture and then chopping through it until you have a rough dough. Bring together with your hands and then knead a few times to make a smooth dough. Roll into a ball, wrap in plastic wrap and put in the fridge for at least 1 hour.
- To make the almond filling, beat the butter, sugar and vanilla extract together until pale and creamy. Beat in the eggs gradually and then fold in the almonds, lemon zest and flour.
- preheat the oven to 190°C (375°F/gas 5). Roll out the pastry to line a 23 × 2.5 cm (9 × 1 in) round loose-based fluted tart tin. Chill in the fridge for 20 minutes.
FRENCH PEAR AND ALMOND TART RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
Servings 8Estimated Reading Time 5 mins
FRENCH PEAR ALMOND TART WITH CRUST RECIPE - COOKING FROG
From cookingfrog.com
4.6/5 (5)Estimated Reading Time 5 mins
PEAR & ALMOND TART | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (27)Total Time 1 hr 55 minsServings 8-10
- Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and flavorings., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan; prick it all over with a fork., Chill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes.
- Remove it from the oven., To make the filling: Beat together the butter, salt, sugar, flour, and almond extract., Beat in the eggs, then add the almond flour, stirring just to combine., To assemble the tart: Spread the filling in the bottom of the crust., Slice the pear halves horizontally into 1/2" slices; for easiest handling, don't separate the slices.
- Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other.
- Press them down gently to adhere., Brush the pears with melted butter and sprinkle with white sparkling sugar., Bake the tart for 40 to 45 minutes, until the top is lightly browned.
PEAR AND ALMOND CAKE (GLUTEN-FREE) - A BAKING JOURNEY
From abakingjourney.com
4.9/5 (15)Total Time 1 hr 5 minsCategory Afternoon Tea, DessertCalories 283 per serving
- Preheat the oven on 160'C/325'F. Grease a 9inch/22cm Springform Pan and/or line the bottom with baking paper.
- Separate the Egg Yolks and Whites. Place the Whites in the bowl of your stand mixer (1) and set aside. Place the Yolks in a large mixing bowl.
- Add the Caster Sugar to the Yolks and whisk for about a minute. It should start to look pale and bubbly.
PEAR AND ALMOND CREAM TART RECIPE - ELISABETH PRUEITT ...
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 2Published 2013-12-07
- In a food processor, pulse the flour with the sugar and salt. Pulse in the butter until it is the size of small peas. Sprinkle the egg mixture on top and pulse just until a dough forms.
- Bring the milk to a simmer in a medium saucepan. In a medium bowl, whisk the sugar with 1 tablespoon of the cornstarch. Whisk in 1 egg and the salt.
- Using an electric mixer, beat the remaining 12 tablespoons of butter with the sliced almonds at medium-low speed until the almonds are slightly crushed.
- Preheat the oven to 350°. On a lightly floured surface, roll out each pastry disk to a 12-inch round 1/8 inch thick. Fit the pastry into two 9-inch fluted tart pans with removable bottoms.
- Spoon the filling into the tarts. Place 1 pear quarter in the center of each tart; arrange the remaining quarters in a circle around it. Bake the tarts in the center of the oven for 1 hour and 10 minutes, or until the pears are very tender and the custard and pastry are deep golden.
PEAR ALMOND TART RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 14Calories 503 per servingCategory Desserts
- To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.
- Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1 tbsp more water. If too sticky add 1-2 tbsp more flour.
- Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier.
- Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell.
PEAR TART WITH ALMOND CREAM RECIPE - ANDRé JAGGI | FOOD …
From foodandwine.com
5/5 Servings 8
- In a medium bowl, whisk the egg yolks and sugar until pale and thick. Whisk in the flour, salt and 1 tablespoon of the milk. In a medium saucepan, bring the remaining milk just to a simmer. Gradually whisk the hot milk into the egg mixture.
- Scrape the mixture into the saucepan and bring to a boil, whisking constantly. Cook for 2 minutes. Scrape the pastry cream into a small bowl and stir in the vanilla. Press a piece of plastic wrap directly onto the surface of the pastry cream and let cool completely.
- Preheat the oven to 425°. On a lightly floured surface, roll out the dough 1/8 inch thick. Gently ease the dough into an 11-inch fluted tart pan with a removable bottom, preferably not a dark pan. Trim any overhanging dough flush with the rim. Prick the bottom several times with a fork and refrigerate until firm, about 10 minutes.
- Line the dough with foil, leaving 2 inches of overhang, and fill the pan with pie weights or dried beans. Bake the tart shell in the middle of the oven for 12 minutes, or until barely set and pale golden. Lift out the foil and weights and bake for 5 minutes longer, or until the shell is lightly browned and dry to the touch but not cooked through. Let cool.
ALMOND PEAR CREAM CHEESE TART | BAKE OR BREAK
From bakeorbreak.com
Servings 8Total Time 55 minsCategory Fruit PiesCalories 341 per serving
- Using an electric mixer on medium speed, beat the butter and sugar on medium speed until light and fluffy. Add the flour, and mix well.
- Using an electric mixer on medium speed, beat the cream cheese and sugar until blended. Add the egg and vanilla extract, and mix well.
PEAR TART WITH FRENCH ALMOND CREAM – BON APPéT'EAT
From bonappeteat.ca
5/5 (1)Estimated Reading Time 3 minsServings 6
- In individual tart molds (3 inch diameter), put the rolled crust.Bake at 300F for 15 minutes or until the crust and the top is golden.
PEAR AND ALMOND TART RECIPE - BBC FOOD
From bbc.co.uk
Servings 8Category Cakes And Baking
- Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.
- Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside.
- For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.
- Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes.
- Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown.
- Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.
ZOE'S ALMOND CREAM PEAR TART - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
Reviews 14Estimated Reading Time 2 mins
CHOCOLATE-ALMOND PEAR TART RECIPE | BON APPéTIT
From bonappetit.com
Servings 1
ALMOND PEAR TART - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (2)Total Time 55 minsCategory DessertCalories 441 per serving
EASY LOW CARB PEAR TART RECIPE - THE INTERNATIONAL KITCHEN
From theinternationalkitchen.com
4.8/5 (29)Category DessertCuisine International
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