Simple Pear Tartlets 4 Ingredients Recipes
BLUE CHEESE AND PEAR TARTLETS
Tasty, hot appetizers that take little time to prepare but will impress your guests!
Provided by BOLLIVEB
Categories Appetizers and Snacks Pastries
Time 35m
Yield 15
Number Of Ingredients 5
Steps:
- Pre-bake phyllo shells according to package directions. Set aside to cool.
- Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g
RUSTIC PEAR TART
Provided by Ellie Krieger
Categories dessert
Time 2h10m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 14
Steps:
- To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
- In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
- On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
- Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
- Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
- In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
WARM BRIE AND PEAR TARTLETS
These make a simple, delicious, and elegant appetizer. They impress every time!
Provided by Firebal
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
- Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
- Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 5 g, Cholesterol 4.7 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 39.8 mg, Sugar 2.1 g
PEAR TART
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PEAR TARTLETS
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
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
APPLE OR PEAR TART RECIPE - (4.5/5)
Provided by aribear
Number Of Ingredients 6
Steps:
- 1. Defrost pastry 2. Slice fruit, put into a bowl and squeeze the lemon over. Mix the sugar in. 3. layer over pastry. 4. Bake for 18-20 minutes at 420F.
SIMPLE PEAR TARTLETS 4 INGREDIENTS!
These little appetizers are elegant, easy and delicious. Only 4 ingredients! I love appetizers, especially easy ones. These look and taste impressive, and are simple to throw together. Found on a 4 ingredient recipe site.
Provided by Martha Price
Categories Fruit Appetizers
Time 25m
Number Of Ingredients 4
Steps:
- 1. Pre-heat oven to 350 degrees.
- 2. Place filo shells on baking sheet. Mix together cheese, pear, and nuts. Spoon into filo shells. Bake for 15 minutes or until cheese is melted and bubbly. Can be prepared ahead of time and baked right before serving.
PEAR AND MARZIPAN TARTLETS
Pear and Marzipan Tartlets with Williams Pear and Elderflower Glaze. Easy to make, these little tartlets can be frozen uncooked and simply cooked to golden perfection when unexpected guests arrive.
Provided by crudge
Time 1h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 200c, 400f, gas mark 6. Place the Cordial in a saucepan with 120ml water, bring to a simmer. Peel and halve the pears, remove the core and pips. Place in the syrup and poach for approx 10 minutes, turning half way through, until just cooked. Remove the pears, bring the cooking liquid to a boil and allow to reduce for 5-10 minutes until syrupy.
- Roll out the pastry to approx 4mm thick. Cut into 10cm circles. Place on a baking sheet. Knock up the edges and score to get a line 1/2cm from the edge with a sharp knife.
- Cut the pear into slices, leaving the stalk end intact. Divide the marzipan into even pieces, place on the pastry circles. Fan out the pears on top of the marzipan. Brush with the syrup. Cook for approx 20-30 minutes until the pastry is risen and golden. Serve with a drizzle of the remaining syrup with Greek yoghurt or cream.
More about "simple pear tartlets 4 ingredients recipes"
FRENCH PEAR TART RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine FrenchCategory DessertServings 12Total Time 4 hrs
- COOKIE CRUST: Preheat oven to 350°F. Spray 8-inch round tart pan with non-stick baking spray and prepare cookie dough according to package instructions. Press half of the dough into an even layer in the bottom and up the sides of the tart pan. Reserve remaining half of the dough for another use. Freeze for 15 minutes, then bake 10-14 minutes until golden brown. Remove from oven and cool completely.
- PASTRY CREAM: Combine half-and-half, 6 tablespoons sugar and salt in a saucepan over medium heat, stirring occasionally, until sugar dissolves and mixture begins to simmer. Meanwhile, whisk egg yolks in a glass mixing bowl for 10 seconds before adding 2 tablespoons sugar. Once combined, add cornstarch and whisk until the mixture is pale yellow and thick, about 30 more seconds. Slowly drizzle the hot half-and-half mixture into the eggs, adding gradually and whisking constantly.
- Return everything to the saucepan and cook over medium heat, stirring continuously until the pastry cream has thickened and 3 or 4 bubbles burst on the surface (mixture should appear thick and glossy). Immediately remove from heat and stir in the cold butter and vanilla until butter is completely melted. Pour pastry cream into a glass bowl, press plastic wrap directly on the surface and refrigerate for 1 hour until cool.
- JAM: Heat the jam in a microwave-safe bowl on high power in 20-second intervals, stirring after each, until jam is melted and thin, straining out any chunks of fruit. Brush 1 tablespoon of the jam over the cooled sugar cookie crust and set aside 15 minutes to dry. Stir the chilled pastry cream then pour it into the crust. Cover the tart with plastic wrap and refrigerate for two hours.
FLAKY PEAR TARTLETS RECIPE - JASON TRAVI | FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hr 20 mins
- In a food processor, combine the almonds with the flour and process until fine. Transfer to a bowl. Add the softened butter and 1/2 cup of sugar to the processor and process until smooth. Add the egg and process until blended. Add the almond-flour and pulse until smooth. Transfer the almond cream to a bowl.
- Preheat the oven to 350°. Lay 1 sheet of phyllo on a work surface and brush with the melted butter. Top with 3 more sheets, buttering each one. Trim the stack to a 10-inch square and cut it into four 5-inch squares. Dollop 1 tablespoon of the almond cream onto 2 of the squares and top with the other 2 squares, placing them perpendicular to the bottom ones. Repeat the process 3 more times to make 8 tartlets.
- Fit each tartlet into a well-buttered shallow ramekin (or use a nonstick muffin pan). Carefully press the tarts into the corners. Spoon a rounded tablespoon of the almond cream onto each tartlet. Lay the pear slices over the almond cream and sprinkle with sugar. Bake for about 40 minutes, until golden and crisp. Let cool.
EASY PUFF PASTRY PEAR TART RECIPE - GREAT EIGHT FRIENDS
From greateightfriends.com
5/5 (1)Category DessertCuisine American, FrenchTotal Time 1 hr 17 mins
- Cover your baking sheets with parchment paper or silpat mats. For 8 tarts, I use two baking sheets with about 1" in between each tart.
PEAR TART RECIPE - SPANISH SABORES
From spanishsabores.com
5/5 (3)Total Time 1 hrCuisine SpanishCalories 178 per serving
- Peel three of the pears and cut them into rough chunks. These will be fully blended for the tart batter. Preheat the oven to 350°F (175°C).
- Add all of the ingredients (except for the jam) to a blender. Add the liquid ingredients first for the best results. Blend slowly until everything is fully mixed. Do not over blend.
- Grease and flour your tart mold (or molds). I used an 11-inch mold (28 cm) for this recipe. You can make mini tarts if you prefer.
- Pour the batter into the mold, making sure to leave space for the pears. The batter will barely rise when baking, but the addition of the pears will make it rise in the pan.
QUICK AND EASY PEAR TART RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
Reviews 22Category DessertCuisine AmericanTotal Time 25 mins
- Lay your puff pastry sheet on a parchment lined baking sheet. Scour (cut a line) along the inside of the edge of the dough, about 1 inch in from the outside.
- Mix together the melted butter, pumpkin pie spice, and brown sugar. Using a pastry brush, brush the butter over the entire puff pastry sheet.
- Lay your pear slices into the middle of the puff pastry, slightly overlapping as you go. My tart was big enough to go three slices across and 7 slices down.
MINI ROASTED APPLE AND PEAR TARTS | BETTER HOMES & GARDENS
From bhg.com
5/5 (12)Total Time 35 minsServings 9Calories 284 per serving
- Preheat oven to 425°F. In a small bowl combine brown sugar, melted butter, and cinnamon. Spread in a 13x9-inch baking pan. Top with apples and/or pears. Roast 15 minutes. Remove fruit. If desired, stir bourbon into sugar mixture in pan.
- Line a baking sheet with parchment paper. On a lightly floured surface, unfold puff pastry and cut into nine 3-inch squares. Using a paring knife, make a shallow cut around each square 1/2 inch from the edges. Generously prick centers with a fork. Place 1 inch apart on prepared baking sheet. Bake 10 minutes. Press down centers with back of a spoon.
- Spoon apples and/or pears into centers of tarts. Drizzle fruit in each tart with 2 tsp. of the sugar mixture. Sprinkle with walnuts. Bake 7 to 10 minutes more or until pastry is light brown. Drizzle tarts with remaining sugar mixture and, if desired, sprinkle with salt.
QUICK & EASY HONEY PEAR TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Reviews 22Category TartServings 12Estimated Reading Time 4 mins
- Preheat oven to 375°F (191°C). Line a 12×17 inch baking sheet with parchment paper or a silicone baking mat.
- Unroll the pastry sheets on a floured work surface. Place the edge of one over the other and use a rolling pin to adhere them together. Roll the whole thing out into a 10×14 inch rectangle. Fold over the edges and crimp down with a fork. Crimping is much easier the colder the pastry is, so place into the refrigerator to chill if needed.
- Toss the pear slices and coarse sugar together. Line the pears on top of the pastry. Sprinkle with almonds and sea salt.
SIMPLE PEAR TARTS | RECIPE | KITCHEN STORIES
From kitchenstories.com
4.5/5 (82)Category DessertCuisine BritishTotal Time 35 mins
- Core pears and cut into thin wedges. Spread pear slices in the center of each puff pastry square.
- Sprinkle tarts with sugar, then with some slices of butter and bake for approx. 20 - 25 min. at 180°C/350°F until golden.
- In the meantime, heat up apricot jam with some water in the microwave or on the stove until liquid. Brush the finished tart with jam and serve warm with a dollop of whipped cream.
PUFF PASTRY PEAR TARTLETS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 6Total Time 45 mins
- Preheat the oven to 425°. On a work surface, sprinkle the top of the pastry with 1/4 cup of the sugar and, using a rolling pin, roll the sugar lightly into the dough. Flip the pastry and sprinkle with another 1/4 cup of the sugar. Roll out the pastry to a 12-by-16-inch rectangle. Using a 4-inch round plate as a template, cut out six rounds of pastry.
- Transfer the pastry rounds to a parchment paper–lined baking sheet and poke them all over with a fork. Top with another sheet of parchment and baking sheet and bake for 20 to 25 minutes, until the pastry is lightly browned. Remove the top sheet and parchment paper and bake the rounds for 10 minutes longer, until caramelized. Slide the paper and pastry rounds onto a rack and let cool.
- Meanwhile, in a very large skillet, melt 2 tablespoons of the butter. Add the pears and cook over high heat, tossing gently, until barely softened, about 2 minutes. Add the remaining 1/4 cup of sugar and cook over high heat, stirring occasionally, until lightly caramelized, about 5 minutes. Remove the skillet from the heat and add the pear brandy. Return the skillet to the heat and cook until the liquid is nearly evaporated, about 2 minutes.
- In a small skillet, melt the remaining 1/2 tablespoon of butter. Add the sliced almonds and cook over high heat, stirring, until golden, 3 minutes. Transfer the almonds to a plate and sprinkle with salt.
JULIA CHILD'S PEAR AND ALMOND TART RECIPE
From today.com
4.6/5 (16)Total Time 1 hr 30 minsCategory Desserts
SIMPLEST PEAR TART | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 45 mins
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