Pear Cherry And Pine Nut Tartlets Recipes

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INDIVIDUAL PEAR TARTLETS



Individual Pear Tartlets image

Looking for a homemade dessert featuring fall ingredients? Then try these pear tartlets that are baked to perfection.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3 tablespoons Gold Medal™ all-purpose flour
1 sheet frozen puff pastry (from 17.3-oz package), thawed
6 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter, melted
1 tablespoon fresh lemon juice
5 to 6 Bosc pears (about 3 1/2 lb), peeled, halved lengthwise and cut crosswise into 1/8-inch slices
12 wooden skewers, soaked
Sweetened whipped cream, if desired
Freshly grated nutmeg, if desired

Steps:

  • Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper. On work surface sprinkled with 3 tablespoons flour, roll puff pastry to 1/8-inch thickness. Cut into 6 (4-inch) rounds. Cut additional shapes, such as leaves or stars, from scraps. Place rounds on 1 cookie sheet and shapes on second cookie sheet. Refrigerate 10 minutes. Bake rounds 7 minutes; cool. (Do not prebake additional shapes.)
  • In large bowl, mix brown sugar, cinnamon, allspice, melted butter and lemon juice. Gently stir in pear slices.
  • Arrange pear slices in concentric circles on prebaked rounds, stacking pears about 2 inches high; insert 2 skewers in top of each tart to secure pears. Drizzle with any remaining sugar mixture from bowl.
  • Bake tarts and shapes 15 minutes or until shapes are puffed and golden brown. Remove shapes to cooling rack. Bake tarts 10 minutes longer or until golden brown and slightly caramelized.
  • To serve, place tarts on dessert plates. Garnish with baked pastry shapes, sweetened whipped cream and nutmeg.

Nutrition Facts : Calories 430, Carbohydrate 63 g, Fat 3 1/2, Fiber 8 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg

PEAR TARTLETS



Pear Tartlets image

Three ingredients and less than 40 minutes is all you'll need to make a delicious pear tartlets.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 4

Number Of Ingredients 3

1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 ripe pear
1/4 cup peach preserves

Steps:

  • Heat oven to 400°F. Cut pastry into 4 squares. On ungreased cookie sheet, place pastry squares.
  • Peel pear, and cut into quarters; remove seeds. Slice each pear quarter into very thin slices. Arrange pear slices over pastry squares, leaving 1/2-inch border.
  • Bake about 20 minutes or until pastry is puffed and browned. Spread 1 tablespoon preserves over top of each warm tartlet to cover pears. Cool on cookie sheet 10 minutes before serving.

Nutrition Facts : Calories 430, Carbohydrate 49 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Tartlet, Sodium 160 mg, Sugar 15 g, TransFat 2 1/2 g

BRANDIED SOUR CHERRY AND PEAR TARTLETS



Brandied Sour Cherry and Pear Tartlets image

Yield Makes 16 tartlets

Number Of Ingredients 14

3 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold vegetable shortening
3 tablespoons sugar
8 to 10 tablespoons ice water
3 tablespoons whole milk
1 1/2 pounds firm-ripe pears (about 3)
2 cups dried sour cherries (10 ounces)
1/2 cup brandy
1/2 cup water
3 tablespoons sugar
2 tablespoons cornstarch
a pastry or bench scraper; a 3 1/2-inch fluted round cookie cutter; small (1/2- to 3/4-inch) decorative cutters; a 4-inch fluted or plain round cutter; 16 (3 1/4- to 3 1/2- by 5/8-inch) fluted round nonstick tartlet pans

Steps:

  • Blend together flour, salt, butter, shortening, and 2 tablespoons sugar with your fingertips or a pastry blender in a large bowl (or pulse in a food processor, then transfer to a large bowl) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 1/2 cup ice water and gently stir with a fork until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 balls, one slightly larger than the other, then flatten each into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  • Peel, halve, and core pears. Cut pears into 1/4-inch dice, then stir together with remaining filling ingredients in a 3-quart heavy pot. Bring to a boil, stirring, then reduce heat and simmer, uncovered, stirring occasionally, until thick, about 10 minutes. Transfer filling to a shallow dish and cool to room temperature.
  • Roll out smaller disk of dough into a 13-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking.
  • Cut out as many rounds as possible (about 12) with 3 1/2-inch fluted cutter, transferring as cut to a wax-paper-lined baking sheet. Chill rounds until firm, about 10 minutes, before decorating. Gather dough scraps and chill 20 to 30 minutes, then reroll, cut, and chill additional 31/2-inch rounds (reroll scraps only once) for a total of 16.
  • Cut out shapes from rounds with decorative cutters or a sharp paring knife, leaving a 1/2-inch border around edge, and reserve cutout pieces if desired for additional decoration. Brush tops lightly with milk. Lightly press reserved cutouts (if using) onto decorated pastry rounds and brush lightly with milk. Sprinkle remaining tablespoon sugar evenly over tops and chill while making bottoms.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Roll out larger disk of dough into a 15-inch round (about 1/8 inch thick) on floured surface with floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking. Cut out as many rounds as possible (about 12) with 4-inch cutter. Gather dough scraps and chill 20 to 30 minutes, then reroll and cut additional 4-inch rounds (reroll scraps only once) for a total of 16. Fit each 4-inch round into a tartlet pan (don't trim). Fill each tartlet with 3 tablespoons cooled filling and brush edge of pastry lightly with milk. Place decorated tops over filling in each tartlet, then press each top lightly around edge to help seal edges and trim pastry if necessary.
  • Bake tartlets on a large baking sheet until golden, 20 to 25 minutes. Transfer tartlets to a rack and cool 10 minutes. To remove tartlets from pans, cover 1 hand with a folded kitchen towel and invert tartlets 1 at a time onto towel, reinverting them onto a platter. Serve warm or at room temperature.

PEAR AND DRIED-CHERRY TART



Pear and Dried-Cherry Tart image

Categories     Dessert     Bake     Thanksgiving     Pear     Cherry     Fall     Gourmet     Kidney Friendly

Yield Makes 8 servings

Number Of Ingredients 11

For filling
8 firm-ripe Bosc or Bartlett pears
1 1/2 cups dried tart cherries
1/2 cup packed light brown sugar
1 teaspoon finely chopped fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
Frozen-butter pastry dough
1 large egg, lightly beaten
Special Equipment
a 2-inch leaf-shaped cookie cutter

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 TARTLETS



Pear Tartlets image

Easy recipe! Hmm... not sure about the exact measurements of the sugar and cinnamon, because I used one packet of Sugar in the Raw for the sugar and sprinkled on the cinnamon, but I think this is about right. For the sugar I'm sure you could use some brown sugar instead. For the puff pastry I used frozen Pepperidge Farms. Each sheet yields about three 3" circles. Prep time does not include pastry thawing time.

Provided by aerobicon

Categories     Tarts

Time 25m

Yield 12 tartlets

Number Of Ingredients 7

4 sheets frozen puff pastry
1 pear, ripe
2 teaspoons unrefined sugar
1/2 teaspoon cinnamon
raspberries (optional)
kiwi (optional)
cooking spray

Steps:

  • Thaw puff pastry for at least 30 minutes (or according to package directions).
  • Preheat oven to 400 degrees F.
  • Dice pears and place in small bowl.
  • Mix in cinnamon and sugar.
  • Using a 3" biscuit cutter, cut 3 circles from each sheet - 12 circles total.
  • Spray muffin tins.
  • Place circles in prepared muffin tins and spoon pear mixture into each one.
  • Bake for about 10-15 minutes or until pastry is puffy and light brown.
  • Place raspberries or kiwi slices on top of tartlets and serve.
  • Ntoe for Vegan use your favorite Vegan pastry dough.

Nutrition Facts : Calories 461.4, Fat 31.2, SaturatedFat 7.9, Sodium 203.7, Carbohydrate 39.8, Fiber 1.7, Sugar 2.7, Protein 6

PEAR, CHERRY, AND PINE NUT TARTLETS



Pear, Cherry, and Pine Nut Tartlets image

The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.

Yield Makes 9

Number Of Ingredients 7

1/2 cup apricot jam
1/2 teaspoon almond extract
1 large Bartlett pear (about 8 ounces), peeled, halved, cored, cut into 1/4-inch cubes
3/4 cup dried Bing cherries (about 4 ounces), coarsely chopped
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed but still very cold
1 large egg yolk, beaten to blend
2 tablespoons pine nuts, toasted

Steps:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Mix jam and almond extract in small saucepan. Transfer 3 tablespoons jam mixture to medium bowl. Add pear and cherries; toss.
  • Using 3-inch-diameter cookie cutter, cut 9 rounds from puff pastry; discard trimmings. Arrange rounds atop baking sheet, spacing evenly. Pierce center of pastries with fork, leaving 1/4-inch edge unpierced. Brush edges with beaten egg yolk. Mound fruit mixture in center of pastries, pressing to compact. Bake until golden brown, about 25 minutes.
  • Heat remaining jam mixture in saucepan over medium-high heat until just beginning to boil. Brush jam mixture over filling and pastry edges. Sprinkle with pine nuts. Transfer tarts to rack and cool completely. (Can be made up to 8 hours ahead. Store at room temperature.)

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