JOHN'S PEAR AND ALMOND-CREAM TART
This dessert combines European elegance with all-American ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h40m
Number Of Ingredients 14
Steps:
- Make dough: In a food processor, combine flour, salt, and granulated sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more ice water).
- Transfer dough (still crumbly) onto a piece of plastic wrap. Form into a 3/4-inch-thick disk; wrap tightly in plastic. Refrigerate until firm, 1 hour.
- Preheat oven to 375 degrees. On a lightly floured work surface, roll dough to a 12-inch round. Fit into a 9-inch removable-bottom tart pan, pressing up sides. Run a rolling pin across the top of pan to trim the edge; refrigerate.
- Make filling: In a food processor, pulse almonds with confectioners' sugar until finely ground. Add butter, egg, flour, salt, and almond extract; process almond cream until well combined.
- Spread 1/4 cup jam on bottom of tart shell, then spread almond cream on top; chill for 15 minutes. Arrange pear slices in a fan pattern over almond cream; place tart on a rimmed baking sheet. Bake 40 to 45 minutes, or until crust is golden brown and almond cream is puffed and set. Transfer tart to a wire rack; let cool in pan. Remove tart from pan. Melt remaining 1/4 cup jam; brush over tart.
ITALIAN PEAR ALMOND CAKE
A delicious and easy pear cake, that's more pears than cake. Moist and lightly sweet, it is perfect for any time of day. Best enjoyed on the day it's baked.
Provided by Jennifer
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375° F.
- Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and white sugar together at medium speed until pale in colour and fluffy.
- Add the eggs, one at a time, beating well after each addition and scraping down the bowl between eggs (be sure to get all the way to the bottom of the bowl, where unincorporated butter can hide.. With the mixer on low, mix in the all purpose flour, ground almonds and baking powder. Spoon the batter into the prepared springform pan and use a spatula to even out the mixture. (Batter will be thick and fill the pan only to about an inch thick).
- Prepare pears, by peeling, then cutting in half from the stem end to the bottom. Use a small spoon to remove the core and also scrape away the thick spine that runs up to the stem end. Set aside.
- Arrange the pear halves in a circle on the top, cut side down and with the thin end towards the centre of the cake. Sprinkle flaked almonds over-top. Bake in pre-heated 375° oven for about 35 minutes, or until the cake tests clean when a skewer inserted into the centre of the cake.
- Leave the cake to cool completely in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing/confectioners' sugar before serving.
Nutrition Facts : Calories 310 kcal, Carbohydrate 30 g, Protein 6 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 107 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
ALMOND TORTE WITH PEARS AND WHIPPED CREAM
This flourless cake is incredibly light and moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla, and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool in pan.
- Make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon, and lemon zest to a boil. Reduce to a simmer, add pears, and cover pan with a piece of parchment to keep pears submerged. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick and syrupy, 15 to 20 minutes. Let cool to room temperature.
- In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup, and whipped cream.
Nutrition Facts : Calories 501 g, Fat 26 g, Fiber 5 g, Protein 9 g
PEARS WITH ALMOND AND CHANTILLY CREAM
Steps:
- In a medium mixing bowl combine pudding, whipped topping, and almond extract. Gently fold together until just combined. Arrange 3 pears in each serving dish. Top with 1/4 cup of the whipped topping mixture. Garnish with a tablespoon of toasted almonds.
PEARS WITH ALMOND CREAM
Provided by Ellie Krieger
Categories Dairy Fruit Nut Dessert Kid-Friendly Yogurt Pear Tree Nut Almond Fall Family Reunion Healthy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes.
- Whip the cream with an electric beater until it is thickened. Add the sugar and continue beating until soft peaks are formed. Gently fold in the yogurt and almond extract. The cream will keep in the refrigerator, covered, for 2 days.
- Core and slice the pears and arrange slices of half a pear on each serving plate. Top each with 3 tablespoons of the cream and sprinkle with almonds.
ALMOND-PEAR CREAM CHEESE TORTE
Serve up an Almond-Pear Cream Cheese Torte at your next get together. This beautiful Almond-Pear Cream Cheese Torte wouldn't look out of place in the finest Viennese bakery. But the recipe is straightforward and very do-able.
Provided by My Food and Family
Categories Nuts
Time 5h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Beat butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar and cinnamon until blended. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts. Bake 10 min.
- Reduce temperature to 375°F; bake torte 25 min. or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte 3 hours.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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