Pear Almond Tart With Graham Cracker Crust Recipes

PEAR TART

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.

PEAR DESSERT SQUARES

Steps:

• In a bowl, toss the pears, 1 tablespoon flour and apple juice concentrate. Spoon into an 8-in. square baking dish coated with cooking spray. In a bowl, combine the crumbs, cinnamon, nutmeg and remaining flour. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over pears., Bake at 375° for 30 minutes or until pears are lightly browned. Serve warm or chilled. Cut into squares; top with whipped topping and cinnamon.

SOUR CREAM PEAR PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together 3/4 cup sugar, 1 tablespoon flour, cinnamon and salt. Mix in the egg and sour cream until smooth. Add pears, and stir gently until coated. Pour the mixture into a graham cracker crust.
• Bake for 25 minutes in the preheated oven. While the pie is baking, make the topping in a medium bowl. Stir together the sugar and flour. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over the pie.
• Bake for an additional 30 minutes. Cool completely before serving.

PEAR-ALMOND TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine almonds, sugar, butter, flour, and egg for filling in a food processor; process until fine. Set aside.
• Combine graham cracker crumbs, sugar, and melted butter for crust in a food processor and process until fine.
• Press graham cracker mixture into the bottom of a 9-inch springform pan. Pour almond filling into the pan and spread evenly. Place sliced pears in a ring around the top of the tart.
• Bake in the preheated oven until almond filling is set and not jiggly, about 40 minutes. Remove from the oven and let cool.
• Meanwhile, melt apricot jam in a small saucepan over medium heat. Brush over the top of the tart.

PEAR GRAHAM CRUMBLE

Steps:

• In a large bowl, combine pears and water. Add brown sugar, flour, ½ tsp cinnamon and nutmeg. Stir until fruit is evenly coated.
• Pour into a greased 8-by-8-inch glass baking dish.
• In a medium bowl, combine graham cracker crumbs and ½ tsp cinnamon.
• Cut margarine into the graham cracker mixture until the pieces are the size of small peas.
• Sprinkle graham cracker mixture over pears.
• Bake in a preheated 350-degree oven for 30 minutes.
• Serve warm or chilled with whipped topping.

GRAHAM CRACKER TART CRUST

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F
• Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
• In a medium bowl, mix the crumbs and sugar with a fork until well blended.
• Drizzle the melted butter over the crumbs and mix until evenly moistened.
• Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
• Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
• Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
• Bake the crust until it smells nutty and fragrant, about 10 minutes.
• Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
• stored at room temperature, wrapped well in plastic.