UPSIDE-DOWN PEAR CRANBERRY TART
I like this dessert because I like most upside-down things. This rustic tart with a circle of pears gets its origins from the French apple tart Tatin, and can be a beautiful alternative to classic American apple pie. This dessert feels more like cooking than baking; you don't even need a pie tin. And if you feel like it, you can just use premade dough. P.S. Caramel is not as scary as it's made out to be, as long as you don't touch it.
Provided by Food Network Kitchen
Yield One 9-inch pie
Number Of Ingredients 17
- 2 1/2 pounds (about 5) hard Anjou or Bosc pears, peeled, cored and quartered
- 1/4 teaspoon freshly grated nutmeg
- Juice from 1 lemon (2 to 3 tablespoons)
- 6 tablespoons unsalted butter
- 1/2 teaspoon salt
- 2/3 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup dried cranberries
- 2 tablespoons finely chopped crystalized ginger
- All-purpose flour, for dusting
- 1 Pie Crust, recipe follows, or 2 refrigerated store-bought crusts, rolled together
- Creme fraiche, for serving, optional
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 stick cold butter, cut into 1/2-inch chunks
- 4 to 5 tablespoons ice water
- Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
- Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
- Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
- Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
- While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
- Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
- Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
- Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.
CARMELIZED UPSIDE-DOWN PEAR TART
- 4 large firm-ripe Bosc pears (2 pounds total)
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Pastry dough
- Peel and halve pears, the core (preferably with a melon-ball cutter). Heat butter in a 9- to 10-inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet.
- Put oven rack in middle position and preheat oven to 425°F.
- Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Bake tart until pastry is golden brown, 30 to 35 minutes. Cook on rack 5 minutes.
- Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Serve tart warm or at room temperature.
CARAMEL PEAR TART
A delicious way to use fresh ripe pears in a creamy caramel pie.. A very impressive tart to serve to your guests.
Provided by Elly in Canada
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
- 2 cups all-purpose flour, 500 ml
- 1/4 cup granulated sugar, 50 ml
- 1/3 cup butter, cubed 75 ml
- 1/2 cup heavy whipping cream, 125 ml
- 1 cup granulated sugar, 250 ml
- 1 1/2 cups heavy whipping cream, divided 375 ml
- 1 egg
- 2 tablespoons all-purpose flour, 30 ml
- 3 pears, firm, ripe (Bosc or Bartlett)
- 1/3 cup water, 75 ml
- In food processor, combine flour and sugar; sprinkle with butter cubes.
- Pulse until fine crumbs. Drizzle in cream and process until dough clumps together.
- Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 minutes or until chilled.
- Meanwhile, prepare filling and topping:.
- In a saucepan over medium heat, heat sugar and 1/3 cup (75 mL) water, stirring until dissolved.
- Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (175 mL) cream; stir until smooth.
- Remove from heat and let cool.
- Preheat oven to 375°F (190°C).
- Peel pears; cut in half lengthwise and remove stems and cores.
- Cut each half crosswise into thin slices, keeping shape intact.
- Place flat side down in tart shell, fanning slices out slightly.
- Set 1/4 cup (50 mL) caramel aside for topping.
- In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.
- Bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
- Let cool until slightly warm.
- In a bowl, whip remaining cream; fold in reserved caramel.
- Serve slices of tart with a dollop of caramel cream.
- Rich and delicious!
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- Make the Dough. Although you could go out and buy pie crust for this step, this tart tastes much better if you make it yourself. Pie Crust Ingredients
- Combine Dry(ish) Ingredients. In a food processor, pulse to combine the flour, cubed butter, shortening, and salt until the mixture resembles something similar to coarse meal.
- Add Water. Okay, this sounds like a simple step, but this part is very important in order to achieve the right consistency of dough. Drizzle about 2 tablespoons of the ice water into the dry mixture.
- Bringing the Dough Together. Turn the dough onto a work surface and press it together into one lump. Next divide that lump into 4 pieces with a knife.
- Preparing the Pears for the Tart. Pear Tart Ingredients: 2 pounds firm-ripe Bosc pears (3 to 5) Make sure the pears are not quite ripe yet. Ripe pears will turn mushy in the oven (EW!)
- Putting It in the Pan. Now is the time to run to cabinet and find a pan that is both stove and oven safe. We used a well-seasoned cast iron pan (about 10" diameter) and it worked great, but you can use really any pan that you can start on the stove and finish in the oven.
- Putting Everything Together. Preheat the oven to 425ºF. Take your dough out of the fridge and let it thaw for about 5 min. Roll out the dough on a floured surface.
- Bake and Plate. Put the tart in the oven for 30 - 35 minutes or until the crust is a light golden brown. While the tart is in the oven, choose the plate you will be serving this delicious dessert on (this should be a ceramic, glass, or metal plate, no plastic.
- EAT! This is the most important step of all! Cut, Serve, Eat, and of course ENJOY! First Prize in the. Butter Challenge. First Time Author Challenge.
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