I need a recipe for a PEAR TART?

this one has an almond filling its really good!!!!



Pears

4 cups water

1 1/4 cups sugar

1 1/2 tablespoons fresh lemon juice

3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)

Crust

1/2 cup powdered sugar

1/4 cup blanched slivered almonds

1/4 teaspoon salt

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

1 large egg yolk

1 1/4 cups all purpose flour



Almond Filling

2/3 cup blanched slivered almonds

1 tablespoon all purpose flour

7 tablespoons sugar

6 tablespoons (3/4 stick) unsalted butter, room temperature

1 large egg



Powdered sugar (optional)









For pears:

Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)

For crust:

Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)



For almond filling:

Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)



Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.



Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.



Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.



Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.



Makes 8 servings.
I need a recipe for a PEAR TART?
Pear Tart



Serves 4

Whip heavy cream with sugar and a little pear brandy to accompany the tart.





2 ounces cream cheese



4 tablespoons unsalted butter, room temperature



1/2 cup all-purpose flour, plus more for dusting



1/2 cup plus 1 1/2 tablespoons sugar



1/8 teaspoon salt



2 tablespoons freshly squeezed lemon juice



2 tablespoons pear brandy



1 Bosc or Red Bartlett pear



1/8 teaspoon ground cinnamon



1. Heat oven to 400° with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.



2. In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.
Reply:here's a very yummy pear/almond tart recipe:

Pears

4 cups water

1 1/4 cups sugar

1 1/2 tablespoons fresh lemon juice

3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)

Crust

1/2 cup powdered sugar

1/4 cup blanched slivered almonds

1/4 teaspoon salt

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

1 large egg yolk

1 1/4 cups all purpose flour



Almond Filling

2/3 cup blanched slivered almonds

1 tablespoon all purpose flour

7 tablespoons sugar

6 tablespoons (3/4 stick) unsalted butter, room temperature

1 large egg



Powdered sugar (optional)









For pears:

Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)

For crust:

Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)



For almond filling:

Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)



Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.



Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.



Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.



Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
Reply:(L)

Pear Tart Recipe

1 1/4 cups All-purpose flour

1/8 teaspoon Salt

Sugar

1/2 cup Unsalted butter

1 Egg yolk

2 1/2 tablespoons Ice water (approximately)

8 Ripe pears (Comice/Anjou)

(about 3 pounds)

1 teaspoon Ground ginger

1/3 cup Apricot preserves



Preheat oven to 425 degrees.

To make the pastry:

Combine the flour with the salt and 2 tablespoons of sugar in a large bowl. Cut in the butter with a knife. Blend with a pastry blender until the flour has the texture of coarse crumbs. Combine the egg yolk with the ice water and work into the flour mixture to form a soft dough. Add more water if necessary. Knead briefly and press the dough over the bottom and sides of a buttered loose bottomed 10-inch quiche pan. Trim the edges. Line the pastry with aluminum foil and weight with rice or beans. Bake 10 minutes.

Remove foil and rice or beans; bake until the pastry is golden, 5 to 10 minutes. Cool on a rack.

To make the caramel:

Combine 1/3 cup of sugar with 2 tablespoons water in a medium skillet. Heat to boiling and boil until the mixture turns a light caramel color. Carefully, but quickly, brush the caramel over the bottom and sides of the pastry shell.

To make filling:

Peel 6 of the pears, cut in half, and remove the cores. Cut each half into 4 slices. Place the pears in a large heavy skillet or saucepan. combine 2/3 cup sugar, the ginger, and 1 cup water and pour over the pears. Heat to boiling; reduce the heat. Simmer, covered, until pears are soft but not mushy, 6-8 minutes, depending on ripeness of pears. Cool.

Drain the pears, reserving the liquid. Arrange the pears over the bottom of the pastry shell. Peel the remaining pears, cut into quarters, and remove the cores. Cut each quarter into thin slices. Arrange symmetrically over the cooked pears.

Combine the apricot preserves with 4 tablespoons of the pear liquid in a small saucepan. Heat to boiling; strain. Brush the tart with half the apricot mixture. Bake 30 minutes. Remove from oven and brush with the remaining apricot mixture. Serve slightly warmed with whipped cream if desired.

Source: Bert Greene in "Christmas Memories with Recipes"



for more details:
Reply:go to cooks.com!
Reply:Here:





PEARS



REMOVE peel, core and cut into halves or quarters. If peeled fruit is to stand several minutes before precooking, drop into mild salt solution to prevent discoloration. Drain.



RAW PACK: If pears are ripe enough to be quite soft, they may be packed raw to within 1/2 inch of top of jar. Fill to within 11/2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.



HOT PACK: Boil 3 to 5 minutes in thin or medium syrup. Pack into Kerr jars to within 1/2 inch of top. If desired, add 1 teaspoon lemon juice to each quart. Fill to within 1/2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight.



Process: Pints 25 minutes

Quarts 30 minutes

Boiling Water Bath



PEAR CONSERVE



5 pounds firm pears (15 cups sliced) 10 cups sugar

2 cups seedless raisins 1/2 cup orange rind (cut fine)

1 cup orange juice 4 tablespoons lemon juice



PEEL pears and cut in small pieces. Add sugar and let stand overnight. Then add raisins, orange rind cut in small pieces, and juice of oranges and lemons. Cook until thick, about 30-35 minutes. Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 12 eight oz. jars.





PEAR AMBER MARMALADE



2 oranges 4 pounds pears (9 cups, diced)

2 cups canned crushed pineapple Sugar (See below - Add half as much sugar (drained) as fruit mixture

4 tablespoons lemon juice 1 8-oz. bottle maraschino cherries

(thinly sliced)



WASH and remove peel from oranges. Add 1 quart of water to peel and boil 5 minutes. Drain and discard water. Add another quart water, boil 5 minutes. Drain and discard water. Grind the peel and the peeled oranges together. Wash, pare and remove core of pears, cut into small pieces. Combine oranges, pears and pineapple. Measure. Add half as much sugar as fruit mixture. Add lemon juice and mix thoroughly. Cook rapidly until almost thick (about 40 minutes), stirring occasionally. Add cherries and cook about 5 minutes longer. Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.





PEAR HONEY



3 pounds ripe pears (9 cups) 1 cup crushed pineapple

Grated rind and juice of 5 cups sugar

1 fresh lime



WASH, pare and core the pears; slice before measuring. Put through a food chopper using the fine blade. Combine pears and pineapple. Add the lime rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes. Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.





PEAR-TART APPLE JAM



4 cups diced pears 4 cups diced tart apples

5 tablespoons lemon juice 5 cups sugar

Grated rind of 1 lemon



PEEL and dice fruit. Mix all ingredients thoroughly. Boil about 20 minutes. Take from heat and allow to stand for 10 minutes to plump. Bring back to boil stirring frequently until mixture is thick and clear (about 10 minutes). Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.





PEAR PRESERVES



3 quarts pears (sliced or chopped) 3 cups water or juice

4 1/2 cups sugar 6 slices of lemon (optional)



PARE fruit (if hard, cook until tender in water). Make syrup of liquid and sugar, add fruit to partly cooled syrup and bring gently to boil. Add lemon. Boil rapidly until clear and tender. Let stand in syrup to cool. Reheat syrup to boiling. Pour fruit and boiling syrup into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 eight oz. jars.





PEAR HONEY PRESERVES



4 cups pears (peeled, chopped) 3 cups sugar

1/4 teaspoon salt 1 lemon (ground)



COMBINE all ingredients and cook in kettle, stirring occasionally about 15 minutes or until of spreading consistency. Pour into sterilized Kerr half-pint jars to within 1/2 inch of top. Screw band down firmly tight and process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.





PICKLED PEACHES or PEARS



1 quart vinegar 6 pounds sugar (12 cups)

12 pounds peeled fruit (6 quarts)



MAKE a syrup of the vinegar and sugar and add a spice bag made of 1 tablespoon of ground cloves, and 1 piece of ginger root if desired. Add 4 or 5 whole sticks of cinnamon to the syrup. Add peaches or pears to this boiling syrup. Cook until the fruit can be readily pierced with a straw, let stand in a covered kettle overnight. Next day pack into sterilized Kerr jars. Fill jar to within 1/2 inch of top with fruit and syrup. Put on cap, screw band firmly tight. Process in Boiling Water Bath 20 minutes.





PEAR RELISH



1 gallon ground pears 8 cups ground onions

(hard, Keiffer variety) 8 sweet green peppers (chopped)

2 hot red peppers (chopped) 2 quarts white vinegar

2 1/2 teaspoons salt 3 tablespoons dry mustard

6 teaspoons allspice 2 teaspoons cloves

2 teaspoons cinnamon 2 teaspoons turmeric

4 cups sugar



PEEL pears before grinding. Mix ingredients and bring to boil. simmer 15 minutes. Pack into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 pints.





PEARS CHUNK-STYLE

Renita Smith



8 to 10 large pears, cored, peeled and sliced or cut in chunks



one - half cup water



one teaspoon cinnamon (can add one-half teaspoon ginger)



one-half to one cup of sugar



Put all ingredients into slow cooker, cover and cook on LOW for 8 to 10 hours. Serve warm with cream as a desert fruit or cold.



I found by using this way of cooking the pears they could be used in any recipes that call for apples, like fruit breads. they are just as tasty as you want to make them. I even used them in raspberry jell-o and with the spices it proved to be very good.
Reply:mmmmm pear tart... this is my favorite pear recipe...



prepare crust



sprinkle botton of tart with 4 oz grated semi sweet chocolate



peel, halve, core, and cut thin sideways sideways 3 large firm pears



lay pear halves in a star pattern in the tart... like the spokes in a wheel



(custard) wisk 1 egg and one egg yolk 1/2 cup light cream and 1/2 tsp vanilla



ladle custard over the pears and sprinkle with sugar



bake at 400 for 10 min



reduce heat to 350 cook until custard sets (20 min)