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Video: Pear Tart: 5 Irresistible Seasonal Recipes
2023 Author: Lynn Laird | [email protected]. Last modified: 2023-05-21 21:10
In autumn, the aroma of pumpkin and apple invades the kitchen. However, if you've already tried our spaghetti squash and sweet autumn verrine recipes and dreamed of new flavor combinations, we always have something to offer - a pear pie in several variations that you'll want to make. more than once, that's for sure.
Pear tart - a tasty dessert that will delight your taste buds
Despite its taste qualities, pear is a fruit that is sometimes overlooked in cooking and that's a big mistake. In our opinion, it deserves a central place on the table as an ingredient in savory or sweet meals - a garnish for a pork chop or for a dessert, for example.
Bourdaloue pear tart
For the dough
- 1 3/4 cup flour
- 1/2 cup butter, cut into small cubes
- 2 teaspoons of sugar
- 2 to 3 tablespoons of milk
- 2 to 3 tablespoons of apricot or peach jam
- 1/2 cup granulated sugar
- 1 1/4 cup almond flour
- 1 egg plus 1 egg yolk
- 1/4 cup melted butter, cooled slightly
- 1 teaspoon of almond extract
- 3 tablespoons of full cream
- 2 medium cans juiced pears, drained
- 1 tablespoon of cane sugar for dusting
Preheat the oven to 160 ° C. Prepare a round pie dish of about 20 cm.
Mix flour and butter together in a bowl using an electric mixer until the mixture resembles large crumbs. Add the sugar as well. Gradually add the milk until you get a soft, pliable dough that you can turn into a big ball.
In order to roll out your dough, you will need to put it in the refrigerator to cool it for about an hour. Then, you can easily cover the mold with it by working around the edges. Let sit in the fridge while you make the garnish.
Mix the sugar, ground almonds, egg and egg yolk, melted butter, cream and almond flavor until you get a smooth paste. Take the shortcrust pastry out of the fridge and using a pastry brush, coat it with apricot jam. Pour after the filling over and spread it evenly around the edges. Arrange the pears on top of this mixture, pressing them gently but leaving the top uncovered.
Sprinkle with cane sugar. Bake for 20 to 25 minutes or until the pie is lightly browned and the filling is set. Remove from the oven and let cool on a rack.
Serve the pie warm or at room temperature with ice cream or a cold drink. It is best to consume within the next 24 hours. Do not refrigerate otherwise the crust will become very hard.
Pear Almond Tart
- 2 tbsp unsalted butter
- 3 tablespoons of brown sugar
- 1 pinch of salt
- 1/2 teaspoon of vanilla
- 1 large pear
- 2 eggs separated
- 1/4 cup granulated sugar
- 1/2 teaspoon of almond extract
- 3/4 cup almond flour
- 2 tbsp arrowroot powder
- 1/4 teaspoon of cardamom
First, preheat the oven to 180 ° C. Then line a 20 cm cake pan with parchment paper.
In a small saucepan over medium heat, melt the butter. Add the brown sugar and salt and stir. Cook until the edges are bubbling and the sugar has dissolved, stirring continuously.
Remove from the heat and stir in the vanilla. Immediately pour the sauce onto the parchment paper, spreading with a spoon or spatula if necessary.
Cut the pear in half and scoop it out with a spoon. Thinly slice each half into pieces. Arrange the slices on the caramel.
Next, place the egg whites in a mixing bowl and whisk until stiff peaks form. Set aside. In another bowl, beat the egg yolks with a hand mixer until thick and pale yellow. Slowly stir in the sugar, then the almond extract, almond flour, arrowroot powder and cardamom.
Gently add half the egg whites. When they are incorporated, likewise add the remaining egg whites. The dough may be slightly streaked with white. Its good. Be careful not to over mix.
Pour the batter over the pears. Spread out an even layer, covering the fruit completely. Bake for 25 to 30 minutes, until the top is golden and the center is set. Remove from the oven and invert onto a still hot plate. Serve hot or at room temperature.
Pear and chocolate tart
- 165g all-purpose flour, sifted plus a little for dusting
- 1/3 cup (35 g) cocoa powder, sifted
- 1/3 cup (35 g) hazelnut flour
- 120 g chopped cold unsalted butter
- 1/4 cup (55 g) powdered sugar
- 1 egg
- chopped toasted hazelnuts for serving
For the poached pears
- 1 cup (250 mL) rosé wine
- 250 g caster sugar
- the zest of an orange
- the zest of a lemon
- 1 split vanilla pod, seeds scraped
- 3 pears, peeled, halved, cored, stems intact
For the chocolate filling
- 1/2 cup (110 g) powdered sugar
- 100 g unsalted butter, chopped into pieces
- 140 g dark chocolate, chopped
- 2 large eggs
1. First, put the flour, cocoa powder and hazelnut flour in a large bowl. Add the butter, pressing with your fingers until the mixture resembles crumbs. Also add the sugar and the egg and knead to form a soft dough. Turn the dough over on a lightly floured work surface and shape into a ball. Wrap in plastic wrap and refrigerate for at least 3 hours.
2. Second, preheat the oven to 200 ° C. Roll out the dough to 3 mm thick, then line a 26 cm round fluted pie dish with baking paper and place the dough on it. Leave to bake for 25-30 minutes. Let cool. Reduce the oven to 160 ° C.
3. For the pears, pour the wine, sugar, zest, vanilla pod and seeds and 2 cups (500 mL) of water into a large saucepan over medium heat. Stir until the sugar dissolves. Add the pears, cover the surface with parchment paper and cook for 20 minutes or until tender. Filter, discard the liquid, the zest and the vanilla bean. Set aside.
4. Meanwhile, prepare the chocolate filling. For this purpose, put 1/3 cup (70 g) of sugar in a saucepan with 2 tablespoons of water, then place over medium heat and stir until the sugar dissolves. Add the butter and mix until melted. Remove from the heat. Pour the melted chocolate over the butter mixture and whisk until smooth. Let cool to room temperature. Beat the eggs and the remaining 35g of sugar with an electric mixer for 5 minutes or until soft peaks form. Gently fold in the chocolate mixture. Pour the filling over the already baked pastry. Cut each pear half into thirds and arrange on top, leaving the stems attached. Bake for 40 minutes or until set. Finally,sprinkle with toasted hazelnuts and serve at room temperature.
Pear, pecan and caramel tart
For the shortcrust pastry
- 2 cups all-purpose flour
- 1 cup of cold butter
- 1 tablespoon of powdered sugar
- 1 egg yolk
- 1/4 teaspoon almond extract
- 4 teaspoons of ice water
- 2 pears, peeled, cored and sliced lengthwise
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 tablespoon of maple syrup
- 3/4 cup full cream
- 2 medium eggs, beaten
- 1 cup coarsely chopped pecans
Prepare the shortcrust pastry
Preheat the oven to 180 ° C. Also prepare a 23 cm pie plate.
In a large bowl, rub the butter into the flour with your hands until you have fine crumbs. Stir in the sugar, almond extract and egg yolk.
Now add the ice water and mix until the dough comes together and can be formed into a ball. If necessary, add flour or water accordingly.
Place the dough ball in a resealable plastic bag and let it sit in the refrigerator for 20 minutes. Then, lower it onto a clean, floured surface so that it is about 5mm thick.
Line your pie pan with the dough, then place a piece of waxed paper on it and weigh it down with rice. Bake the dough for 10 to 12 minutes, remove the foil and cook for another 5 minutes until the crust is lightly golden. Remove from oven and set aside.
Prepare the filling
Place the pears in a medium pot with enough water to cover them, and simmer for 15 minutes until tender. Drain and dry the pears with paper towels.
Melt the butter, brown sugar and maple syrup in a saucepan until no pellets remain, then boil for 2 minutes. Pour 100 ml of cream and simmer 4 min. Add the rest of the cream, stir and remove from the heat. Let cool 12 minutes before incorporating the eggs and pecans.
Pour the mixture over the already baked pastry, add the pears in a circle. Bake for 30 minutes until the top is set. Let cool for at least 20 minutes before serving.
Ricotta and pear pie
For the shortcrust pastry
- 2.5 cups all-purpose flour
- 1/2 cup of sugar
- 1 cup of butter
- 1/4 cup sour cream
- 2 eggs
- 1/4 teaspoon baking powder
For the poached pears
- 4 pears, cubed plus a few sliced for the top of the pie
- 2 tablespoons of cinnamon
- 2 tablespoons of maple syrup
- 1 teaspoon of ground nutmeg
- 1 tablespoon of lemon juice
- poached pears cut into cubes
- 2.5 cups of ricotta cheese
- 3/4 cup sugar
- 1 tablespoon of lemon zest
- 2 teaspoons of vanilla
- 2 eggs
- powdered sugar for dusting (optional)
Prepare the poached pears
Preheat your oven to 180 ° C. Put the spices in a large saucepan with 5 cups of water. Once the water has become hot, add your cut pears. The water should have a constant temperature, and the pears should be completely submerged. Leave to cook for about 20 minutes while you make the dough.
Prepare the dough
Mix all the dry ingredients. Add the butter, eggs and hard cream and stir well until there are no more lumps. Cool the dough for about 30 minutes to 1 hour.
While the dough is cooling, remove the pears from the water and make sure they are well drained. Cool them in a colander, running cold water.
Prepare the filling
Mix the ricotta, sugar and eggs well until blended. Add the lemon zest and vanilla.
Place the dough in the pie pan. Shape the sides as desired and pierce the base with a fork. Add the pears, then pour the ricotta mixture on top. Garnish with the sliced pears. Finally, bake for 50 minutes. Enjoy your meal !
* Sources: Bourdaloue pear pie recipe - apriljharris.com
pear almond pie recipe - foodformyfamily.com
Pear and chocolate pie recipe - delicious.com.au
Pear, Pecan and Caramel Pie Recipe - berrysweetlife.com
ricotta and pear pie recipe - theeverydaymomlife.com