Macadamia Pear Tart Recipes

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MACADAMIA-PEAR TART



Macadamia-Pear Tart image

This is a real treat for the eyes and the tastebuds. The pears show through the batter and this gives the tart an elegant appearence

Provided by Bergy

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup flour
1/2 cup sugar, plus 1 tsp
1/2 cup coarsely chopped macadamia nuts (, you can use other nuts as long as they are peeled & Toasted)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg
1 teaspoon vanilla
3 ripe bartlett pears, , peeled,halved and cored

Steps:

  • Preheat oven to 350f.
  • Butter a 9 1/2" round ceramic tart or quiche pan.
  • Combine flour 1/2 cup sugar,nuts, baking powder& salt.
  • Stir milk, egg& vanilla until blended.
  • Add to flour mixture& stir until smooth.
  • Place each pear half, cut side down on a cutting board.
  • Cut crosswise into 1/4" slices.
  • Keep it in it's original shape and, using a spatula, place it in the buttered pan with the stem end facing toward the center.
  • Repeat with remaining pears.
  • Press pear halves to fan them slightly toward the center Pour batter over the pears, sprinkle tops with 1 tsp sugar.
  • Bake 35-40 minutes or until golden and a toothpick comes out clean when inserted in the center Cool completely on a wire rack.
  • Cover and refrigerate until well chilled, serve cold.

Nutrition Facts : Calories 193.7, Fat 7.7, SaturatedFat 1.6, Cholesterol 28.6, Sodium 112.8, Carbohydrate 30.1, Fiber 2.9, Sugar 19.1, Protein 3

PEAR TART



Pear Tart image

My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

APPLE, PEAR AND MACADAMIA TARTE TATIN



Apple, Pear and Macadamia Tarte Tatin image

Provided by Food Network

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

3/4 cup sugar
4 ounces (1 stick) unsalted butter
1/2 teaspoon vanilla extract
4 Honeycrisp apples, cored and quartered
4 Bartlett pears, cored and halved
3/4 cup raw macadamia nuts, toasted and crushed
12 ounces puff pastry
All-purpose flour, for dusting
Sweetened whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
  • Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
  • Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
  • Spoon into shallow dishes and garnish with whipped cream.

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