APPLE AND CHERRY TARTS
Steps:
- Pulse the flour, confectioners' sugar, and salt in a food processor until just combined. Add the butter and process until the mixture resembles coarse bread crumbs. Add the ice water gradually and process until the dough holds together when pressed between two fingers. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Lightly grease 8 cups of a 12-count muffin pan and line the pockets with strips of parchment paper hanging over the edges. These will help you lift out the tarts.
- On a lightly floured work surface, roll out the pastry dough until it is 1/8-inch thick. Cut out 8 pastry circles, and use them to line the muffin pan cups. Cut out 8 additional circles to serve as the tart crust.
- In a medium bowl, toss together the cherries, apples, cornstarch and sugar, and spoon the mixture into the pastry cups. Top the tarts with the pastry circles, and crimp the edges together with a fork. Cut a small vent in the top of each of the tarts, brush them evenly with the egg white, and bake until they are golden, about 35 to 40 minutes.
BRANDIED PEARS
An impressive dessert that's light enough to follow any meal and pretty enough for any occasion.
Provided by dakota kelly
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
- Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
- Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
- To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g
PEAR AND DRIED-CHERRY TART
Categories Dessert Bake Thanksgiving Pear Cherry Fall Gourmet Kidney Friendly
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Make filling:
- Peel pears and cut into 1/2-inch pieces. Cook pears, cherries, brown sugar, and rosemary in a 4- to 5-quart heavy pot over moderate heat, stirring, until pears are tender, about 20 minutes.
- Stir together lemon juice and cornstarch in a small cup and stir into pear mixture. Cook, stirring, 1 minute, or until thickened. Transfer filling to a bowl and cool completely.
- Prepare shell while filling cooks and cools:
- Roll out larger disk of pastry dough into a 13-inch round on a lightly floured surface, keeping remaining disk chilled, and fit into a 10-inch round tart pan (1 inch deep) with a removable fluted rim. Roll rolling pin over top of pan to trim dough flush with rim, then lightly prick bottom all over with a fork. Chill shell 30 minutes.
- Preheat oven to 425°F and place a large baking sheet in middle of oven.
- Roll out remaining dough into a 12-inch round on a lightly floured surface and with leaf-shaped cutter cut out as many leaves as possible.
- Fill and bake tart:
- Spoon filling into tart shell, smoothing top, and decorate with pastry leaves. Brush leaves and pastry rim with some beaten egg.
- Bake tart on preheated baking sheet in middle of oven until pastry leaves are golden, about 50 minutes. (If pastry rim gets too brown, tent rim with foil or a pie shield.)
- Cool tart in pan on a rack at least 1 hour.
PEAR TART TATIN
This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
- In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
- Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
Nutrition Facts : Calories 475 g, Fat 22 g, Fiber 5 g, Protein 5 g
CHERRY CLAFOUTI
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most commonly used in clafouti, but plums, peaches, and pears are just as delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
- Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
- Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.
PEAR AND SOUR CHERRY CRISP
This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.
Provided by Ruth Y.
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
- Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
- Bake in preheated oven until crust is golden, about 1 hour.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 13.5 g, Fiber 4.9 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 315.9 mg, Sugar 40.5 g
PEAR AND SOUR CHERRY BROWN BETTY WITH BRANDY HARD SAUCE
Most brown betties are made with sweetened apple slices. To mix things up a bit, I made mine with pears, and threw in some brandy-soaked dried cherries to accentuate the brandy I'd used to season the hard sauce. As soon as the pear betty emerges from the oven, spooned out a portion and cover it with lumps of hard sauce. The sauce melts on contact, dripping goodness into the fruit and soaking into the crevices of the toasted bread topping.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- To make the hard sauce, in a medium bowl set an electric mixer on high and beat the butter until fluffy. Reduce speed to low and add confectioners' sugar. When the sugar is incorporated, set the speed back to high. Add the brandy 1 tablespoon at a time and beat until combined. Beat in the nutmeg. Transfer the sauce to a ramekin or bowl, cover and refrigerate. Hard sauce can be made at least a week ahead, but allow it to come to room temperature before serving (about 20 minutes).
- To make the brown betty, heat the Cognac or brandy in a small saucepan over medium heat. When the liquid has come to a simmer, turn off the heat and add the cherries. Allow them to absorb most of the liquid, about 20 minutes.
- While cherries are standing, heat oven to 375 degrees. In a large bowl, whisk together the sugar, nutmeg and cinnamon. Set aside 2 tablespoons of the sugar mixture for sprinkling. Add bread, butter and lemon zest. Toss until sugar has dissolved and bread is completely coated.
- In a shallow 1 1/2-quart gratin dish (or a 9-by-9-inch pan), scatter a little under half the bread cubes. Layer half the pear slices and half the cherries (along with any liquid) on top. Cover with a cup of bread crumbs and sprinkle with 1 1/2 tablespoons cider. Layer remaining pears, cherries and bread. Sprinkle top with remaining cider and reserved sugar-and-spice mixture.
- Cover dish with aluminum foil and bake for 40 minutes. Take off foil and continue baking, until crumbs are golden brown and pears are very soft, about 15 minutes more. Serve warm with dollops of hard sauce.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 18 grams, Sodium 97 milligrams, Sugar 52 grams, TransFat 1 gram
More about "brandied sour cherry and pear tartlets recipes"
PEAR AND SOUR CHERRY PIE RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
- Remove one of the chilled disks of dough from the refrigerator 10 minutes before rolling it out to a 12"-diameter disk.
- Line a 9" pie pan with the dough, and place it in the refrigerator while you prepare the filling., To make the filling: Peel, core, and slice the pears 1/8" thick into a large mixing bowl.
- Pit the cherries, halve them, add to the pears, and set aside., In a small bowl, whisk together the sugars, flour, cardamom, cinnamon, and salt until well combined.
DRIED CHERRY TARTS WITH PEARS - SAVOR THE BEST
From savorthebest.com
- In a large bowl combine the flour and salt then add the cold butter. Use a pastry blender or two forks to cut the butter into the flour. Do not over blend; leave large chunks of butter (about ½ inch pieces). Add ½ cup ice water and toss with a fork. The mixture should start to hold together in places but still seem dry and under- mixed.
- Lay a large piece of plastic wrap out on the counter then pour the mixture onto the plastic wrap. Push the mixture into a rough rectangle, the edges will be dry and won’t cling to the dough, this is ok. Sprinkle some flour onto the dough and use a rolling pin to roll it out into a larger rectangle (edges will be dry and crumbly). Use the plastic wrap to fold each of the short ends of the rectangle toward the middle (it is ok if it cracks, it will eventually start to come together). Roll the dough out again then fold the opposite ends toward the middle and roll out into another rectangle. If there are still loose, crumbly edges then fold and roll one more time. The dough will be spotted with flecks of butter, which is what you want.
- Place the cherries, brandy, water, sugar and cornstarch in a large saucepan. Heat over medium high heat, stirring frequently until thickened, about 8 to 10 minutes. Remove from heat.
BRANDIED SOUR CHERRY AND PEAR TARTLETS - LACTO OVO VEGETARIAN …
From fooddiez.com
BRANDIED CHERRY SAUCE - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
BRANDIED SOUR CHERRY AND PEAR TARTLETS RECIPES
From tfrecipes.com
PARISIAN NIGHT SUIT - VINEPAIR
From vinepair.com
PEAR TARTE TATIN RECIPE | ALEX GUARNASCHELLI - FOOD …
From foodnetwork.com
BRANDIED SOUR CHERRY AND PEAR TARTLETS RECIPE | YUMMLY
From yummly.com
BRANDIED CHERRY AND PEAR TARTS - SAVOR THE BEST
From savorthebest.com
BRANDIED SOUR CHERRY AND PEAR TARTLETS RECIPE
From recipeofhealth.com
BRANDIED SOUR CHERRY AND PEAR TARTLETS - V-RECIPES.COM
From v-recipes.com
BRANDIED SOUR CHERRY AND PEAR TARTLETS: 2000S RECIPES + MENUS : …
From gourmet.com.s3-website-us-east-1.amazonaws.com
A PEAR TART RECIPE FOR FALL, BUT WITH A SAVORY TWIST - MSN
From msn.com
PEAR, ALMOND, AND DRIED-CHERRY BROWN BETTY RECIPE
From bonappetit.com
TURN YOUR FAVORITE AMARETTO COCKTAIL INTO A BOOZY HOLIDAY DESSERT …
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love