Pear Almond Tartlets Recipes
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.
ALMOND PEAR TARTLETS
Although they're quick to fix, you'll want to savor these pretty pastries slowly. Delicately spiced pears are complemented by an almond sauce and a crispy crust. Be prepared to share the recipe.-Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the egg, 1/2 cup sugar, cream and butter. Cook and stir until the sauce is thickened and a thermometer reads 160°. Remove from the heat; stir in extract. Cover and refrigerate. , On an unfloured surface, roll each pastry into a 4-in. circle. Place in an ungreased 15x10x1-in. baking pan. Top each with pear slices. Combine the cinnamon, ginger and remaining sugar; sprinkle over pears. , Bake at 400° for 20 minutes or until pastry is golden brown. Sprinkle with almonds if desired. Serve warm with chilled cream sauce.
Nutrition Facts :
PEAR-ALMOND TARTLETS
Yield Serves 6
Number Of Ingredients 7
Steps:
- Combine water and sugar in medium skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Add pear halves, cover and simmer 6 minutes. Turn pears over; simmer until just tender, about 6 minutes longer. Using slotted spoon, transfer pears to plate. If necessary, boil syrup until reduced to 3 tablespoons; reserve.
- Preheat oven to 400°F. Line large baking sheet with foil. Roll out pastry on floured surface to 17 x 11-inch rectangle (scant 1/8 inch thick). Cut into six 4 1/2 x 5 1/2-inch rectangles (reserve remainder for another use). Cut off 1/2-inch-wide strip from each long side of rectangles, then cut off 1/2-inch-wide strip from each short side. Brush strips with egg glaze. Place 2 long strips, glazed side down, atop long edges of each rectangle. Place short strips, glazed side down, atop short edges; trim to fit.
- Transfer pastries to prepared baking sheet. Top each pastry with 2 slices almond paste. Thinly slice each pear half crosswise; fan slightly. Place 1 pear half in center of each pastry, arranging to fit.
- Bake tartlets until crusts are golden, about 25 minutes. Transfer to plates. Rewarm reserved syrup; brush over pears. Serve warm or at room temperature.
PEAR-ALMOND TART
Provided by Food Network
Categories dessert
Time 51m
Yield 8 (4-inch) tarts
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Cut the dough into 8 equal pieces. On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle. Repeat with the remaining dough. Place on parchment lined baking sheets.
- To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste. Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon.
- Cut each pear in half and remove the core. Cut each half into 5 or 6 thin wedges. Divide the filling evenly over the tarts, leaving a small border around the edges. Arrange the pears in a circular pattern on the filling. Sprinkle the sugar over the pears. Bake until the pears are lightly caramelized, about 20 minutes.
- Preheat the oven to 375 degrees F.
- Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes. Cool and coarsely grind in a food processor. Do not grind too fine. Transfer to a medium bowl and combine with the flour. Set aside.
- In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy. Add the egg and the zest. Add the flour-nut mixture and mix to combine. Turn out onto a lightly floured surface and knead into a ball. Flatten the ball, making a small round, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until needed.
- Yield: about 2 1/4 pounds
PEAR AND ALMOND TART
Steps:
- For crust:
- Whisk egg yolks and apple cider in small bowl to blend. Blend flour, sugar, and salt in processor. Add chilled butter and process until mixture resembles coarse meal. Add egg yolk mixture and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom; chill while preparing filling. (Can be made 1 day ahead. Keep chilled.)
- For filling:
- Position rack in lowest third of oven. Preheat to 375°F. Blend almond paste and sugar in processor until almond paste is finely ground. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Add eggs and vanilla extract and process until smooth. Spread filling in crust; cover and chill while preparing pears.
- Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears.
- Bake tart until pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. Remove from pan and serve warm or at room temperature. (Tart can be prepared up to 8 hours ahead. Let stand at room temperature.)
PEAR, ALMOND, FRANGIPANE TARTADA
Fancy dessert for special occasions. Even though this is a fancy dessert, it is fairly easy to make. It gets a lot of praise at parties. You can serve this with whipped cream or ice cream, warm or cold, but it is a little better at least slightly warm. Use your favorite preserves for the filling.
Provided by Patricia Cox
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 54m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
- Whisk almond paste, egg, and salt together in a bowl until blended. Spread over pie crust, leaving space on the perimeter to fold crust.
- Mix pears and lemon juice in a bowl. Arrange in a decorative pattern on top of almond mixture. Fold outer edges of crust over pears.
- Bake in the preheated oven until crust is golden, 30 to 50 minutes.
- Place almonds in a skillet over medium heat; cook and stir until toasted, about 3 minutes. Add preserves; cook and stir until saucy, 1 to 2 minutes. Pour over the tart.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.7 g, Cholesterol 18.6 mg, Fat 14 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 142.4 mg, Sugar 6.9 g
More about "pear almond tartlets 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
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 | 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 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 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.
DECADENT PEAR AND BLUEBERRY TART RECIPE | RECIPES.NET
From recipes.net
2.4/5 (5)Total Time 40 minsCategory TartCalories 347 per serving
- Once smooth, combine almond extract, almond meal, and baking mix into the mixture. Continue blending until mixture is thoroughly combined.
EASY PEAR ALMOND TART RECIPE (FRANGIPANE) | SALT AND VANILLA
From saltvanilla.com
Ratings 1Category Baked, DessertCuisine FrenchTotal Time 55 mins
- Cut peeled pears in half and take out the cores. Then place them in a pot with water, sugar, wine, lemon peel and zest, all the spices. Then take a piece of parchment paper and cut a square. Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle. Then fold two more times continuing the triangle. Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper. This is basically a lid for the pears so they stay submerged. Slowly bring the pot to barely simmering. Cook for 20-30 minutes or until the pears are tender all the way through. Check them with a cake tester or toothpick. Cool to room temperature.
- Place almond meal and sugar in a food processor and puree for 30 seconds. Then while the machine is running add the butter a tbsp. at a time. Once all the butter is in add the eggs again while the machine is running. You can stop to scrape the sides if there are any clumps but once the eggs have been added you should a really smooth and creamy almond cream. Finish with both the vanilla and almond extract. I normally double this recipe which gives me extra laying around that I can make something else with. But you should have enough to fill the tart with just one batch. Set aside the almond cream until your tart dough is ready.
- Using the food processor again add flour to the bowl along with the salt. Pulse a few times to combine well. Then turn the processor on and begin to add all the butter a tbsp. at a time. Once the butter has been combined. Drizzle in the cold water. Finish with a few tbsp. of flour if needed. Normally now you put the crust into the refrigerator to let the dough come together as it gets cold. ' I don't like when my dough is so cold I can't roll it and usually I am in a rush. If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top. Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency. Take your tart mold and carefully place your tart dough inside the mold. Using a rolling pin roll the pin over the mold to trim off any excess dough. With
- Add the almond cream to the tart filling it up almost to the top of the tart. Take out the pears and slice if desired and place them on top of the almond cream. Then place back in the oven for 30 minutes or until golden brown. Take out and cool to room temperature. Serve or chill in the refrigerator until ready to serve. And then enjoy this classic!
PEAR AND ALMOND TARTLETS WITH WHOLE-WHEAT CRUST — ZESTFUL ...
From zestfulkitchen.com
Estimated Reading Time 6 minsTotal Time 2 hrs
- , combine apple juice, lemon peel, lemon juice, and ⅛ teaspoon salt in a large saucepan. Bring to a simmer over medium heat, add pears and increase heat to high. Bring liquid back to a simmer then decrease heat to low and cook, covered, until pears are fork-tender, about 10 minutes, turning pears halfway through. Remove from heat, and cool completely in liquid, uncovered.
- , whisk together egg yolk, milk, and ½ teaspoon almond extract. Pulse 1¼ cup plus 2 tablespoons flour, confectioner’s sugar, and ¼ teaspoon salt in a food processor to combine, about 5 pulses.
- Sprinkle 8 tablespoons butter over flour mixture and pulse until mixture resembles coarse crumbs, about 20 pulses. With processor running, add egg and milk mixture and process until dough comes together, 15–20 seconds.
- Transfer dough to a work surface, form into a 6-inch disk, wrap in plastic wrap, and refrigerate at least 1 hour or up to 2 days. (Can be made up to 1 month ahead and frozen. Double wrap disk with plastic wrap before freezing. Let thaw 24 hours in refrigerator before using.)
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.
MARY BERRY'S PEAR FRANGIPANE TART | DESSERT RECIPES ...
From womanandhome.com
2.9/5 Category DessertServings 10-12Published 2015-09-30
- If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough.
- Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage).
- Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.
- Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling.
- Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.
- OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes.
- Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.
PEAR AND ALMOND TART - WILD ATLANTIC TASTE
From wildatlantictaste.com
Servings 6Estimated Reading Time 2 mins
PEAR TART WITH ALMOND CREAM RECIPE - ANDRé JAGGI | FOOD & WINE
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.
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5/5 (1)Total Time 2 hrs 10 minsServings 6Calories 707 per serving
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