Pear Tart With Toffee Shards Recipes

PEAR TART TATIN

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
• In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
• Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.

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 TART WITH TOFFEE SHARDS

Steps:

• Preheat oven to 170 C fanforced (190 conventional).
• Grease a 20 cm round cake tin with removable base. Line the base with baking paper.
• Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
• Pour the sugar liquid into the cake tin and swirl around the base.
• Place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
• Beat together the eggs, brown sugar, vanilla essence and zests. Add the melted butter to the mixture.
• Mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
• Bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
• Remove from the oven and carfeully invert onto a plate when still warm. You may that the toffee runs a little or sticks to the paper base. Pull the toffee off and place as shards on the cake surface.