Cinnamon Almond Shortbread Pear Recipes

CINNAMON ALMOND SHORTBREAD PEAR

Steps:

• Preheat oven to 150°C/300oF/Mark2.
• Line oven trays with baking parchment and put the tray in the oven.
• In a large bowl sifted flour, cinnamon and almond meal. Mix well. Set aside.
• In another bowl beat butter, caster sugar and vanilla essence until light and creamy.
• Combine flour mixture and butter mixture, (may need to use hands) to form a dough.
• Roll the mixture into a large plum size or walnut sized balls and then shape each ball into a pear. (The more smaller you make them the more cloves you would need).
• Place the base of the clove (star shape end) on the top of the pear to the form the core.
• Place the pears on hot tray and bake in the oven for 12 minutes or until pale golden. (Please note if you are making them plum size baked them for 12 minutes or until pale golden, but if you are making walnut size it would be quicker).
• Remove tray and allow pears to stand on trays for 10 minutes before transferring to wire rack to cool.
• Dust lightly with icing sugar. Store.
• Note: Please let everyone who is eating the shortbread pear knows it's a real clove on the top because they may want to remove it before eating.

PEAR TART WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.
• Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.
• Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.
• Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.
• Combine sugar and cinnamon in a small bowl; sprinkle over pears.
• Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.
• Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.

CINNAMON-PEAR RUSTIC TART

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly., On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.