Recipes for "pear tart"

Preheat the oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.

Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.

Place hasselbacked pears in a bowl. Add white sugar and lemon juice and gently toss to coat; let pears stand for 5 minutes.

Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.

Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Let tart cool briefly before slicing.

Cube the butter and set out at room temperature.

In a separate large bowl, whisk together the flour, sugar, and salt. Use your hands or a pastry cutter to work the butter into the flour until you see small, pea-sized pieces of butter. Stir in the sour cream with a fork. Form the dough into a ball and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour before rolling out.

While waiting for the dough to chill, prep the pears and the caramel in steps 2 through 5.

Set your oven to 375°F.

Peel and halve the pears lengthwise. Reserve one pear half for the center of the tarte, and cut the remaining halves once more lengthwise.

Core the pear quarters and the half. As you peel and cut the pears, place them in a bowl and sprinkle the lemon juice over them to keep them from turning brown.

Sprinkle the pear pieces with 2 tablespoons sugar and toss to distribute the sugar and lemon juice over all the pears.

Melt butter in a cast iron pan on medium heat. Swirl the butter so that it coats the sides of the pan as well. Sprinkle 2/3 cup of sugar over the butter in an even layer. Remove the pan from the heat.

Place the single pear half, cut side up, in the center of the pan. Fan the remaining pear quarters, with the narrow side pointing toward the center, around the center pear half. Angle them as you go as to fit all of the pears in. Try to minimize any gaps.

Return the pan to medium heat and gently cook, without stirring the pears until the sugar butter mixture turns a deep caramel color, about 20 to 30 minutes. Remove from the heat and place on a baking sheet pan.

Sprinkle the pears with grated nutmeg and minced candied ginger.

Roll out the pastry dough to 11 inches if using a 9-inch cast iron pan and 12 inches if using a 10-inch pan. Place the pastry dough over the pears and gently tuck the edges inside the edge of the pan. Careful, the pan is still hot. I find using a fork helps to ease the dough inside the edges of the pan.

Place the pan in the 375°F oven (on a baking sheet to catch any spillover) and reduce the heat to 350°F. Bake for 30 to 40 minutes until baked through, and the pastry is nicely browned. Remove from the oven.

Place a rimmed serving dish or a pyrex or ceramic pie dish over the pan. Wearing thick, well insulated oven mitts or potholders, using two hands to hold the dish firmly over the pan. Flip them over, releasing the tarte tatin to the plate.

The caramel is hot and liquid-y and can easily spill. So, take care and work quickly. Don't worry if some of the liquid spills out. Just make sure to wear oven mitts (or long sleeves) and an apron to protect yourself as you do the flip.

Flip the tarte over while the tarte tatin is still hot. That way the caramel will not make the tarte stick to the pan as you invert it. The pears will likely have moved a bit in the flip-over. So, rearrange them with a fork (they're hot!) to form an attractive pattern.

Let cool to just warm or room temperature before serving. Serve with a little vanilla ice cream or whipped cream on the side.

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Combine 2 tablespoons sugar, ginger, and nutmeg in a small bowl.

Carefully cut away the cores from each pear half. Place one pear half into a large bowl. Cut remaining nine pear halves in half lengthwise, then cut each piece into three slices lengthwise, from the core end to the bottom. Place all slices into the bowl with the pear half. Drizzle pears with bourbon and sprinkle with sugar-spice mixture; toss until evenly coated.

Melt butter in a 9-inch cast iron skillet over medium heat. Add ⅔ cup sugar and salt to the melted butter; cook and stir until well combined and bubbling, 2 to 3 minutes. Place single pear half, cut-side up, into the center of the skillet. Fan remaining pear slices around the center, with the stem ends facing the center; if possible, turn the pieces in the same direction. Add all remaining pear slices to fill in any gaps.

Reduce heat to medium-low and cook, undisturbed, until pears are fork-tender and liquid develops a golden color, about 20 minutes.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove refrigerated pie pastry from the package. Follow the manufacturer's instructions for unrolling crust.

Remove the skillet from the heat. Place pie pastry over pears and tuck edges in toward the bottom of the skillet. Place the skillet onto the baking sheet in the preheated oven and reduce the temperature to 350 degrees F (175 degrees C).

Bake until crust is golden brown, 28 to 30 minutes; remove from the oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.

Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, use a spatula to gently center the contents on the plate if needed. Add any fruit that didn't transfer from the skillet, then drizzle any remaining liquid over the top of the tarte.

Let the tarte sit for 15 to 20 minutes, then serve warm.

Grease an 8-inch tart pan.

Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.

Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F (180 degrees C).

Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.

Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.

Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.

Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.