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Pear rosemary tart recipe

Pear rosemary tart recipe


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  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Pear pies and tarts

Pears and rosemary are a delightful combination so why not use both of the for this autumnal pie?

1 person made this

IngredientsServes: 8

  • For the pastry
  • 125g 0% fat quark
  • 3 tablespoons caster sugar
  • 1 pinch salt
  • 125g butter
  • 200g plain flour
  • 2 teaspoons baking powder
  • For the topping
  • 200g soured cream
  • 2 to 4 pears, depending on size
  • 2 teaspoons minced fresh rosemary
  • 1 to 2 tablespoons runny honey

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Place all ingredients in a bowl and knead till smooth. Line a baking tray with greaseproof paper and roll out the pastry to fit the tray. With your fingertips shape about a 1cm edge all around.
  2. Preheat your oven to 180 C / Gas 4.
  3. Spread the pastry with soured cream. Peel, core and slice the pears and sprinkle with rosemary.
  4. Bake till browned, about 20 minutes. Drizzle with honey immediately after baking ad serve lukewarm.

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Recipe Summary

  • 12 ounces yellow potatoes, sliced 1/8-inch thick
  • 2 Bosc pears, peeled, halved, cored, and sliced lengthwise 1/8-inch thick
  • 1 5.2 ounce package semi-soft cheese with garlic and fine herbs (such as Boursin)
  • ¾ cup half-and half
  • 4 tablespoons grated Parmesan cheese
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon lemon zest

Preheat oven to 375°F. In a medium saucepan bring salted water to boiling. Add potato slices. Simmer, uncovered, 3 minutes drain. Let cool slightly, about 10 minutes. In a 1 1/2-qt. au gratin dish arrange potato and pear slices, alternating them.

In a small saucepan combine semisoft cheese, half-and-half, 2 Tbsp. Parmesan, and 1/4 tsp. salt. Whisk over medium-low just until melted. Add rosemary and zest. Pour over potato and pear slices. Sprinkle with remaining 2 Tbsp. Parmesan. If desired, top with additional rosemary and lemon zest strips.

Bake, uncovered, 40 minutes or until potatoes are tender and browned. Let stand 10 minutes. Remove rosemary and lemon zest strips if used. Serves 4.


Pear rosemary tart recipe - Recipes

Place the pears, 25g of the sugar, vanilla seeds and lemon into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 5 minutes, or until the pears are just tender. Remove from the heat and allow them to cool in the pan. Drain the pears and pat dry.

Heat the remaining sugar in a 24cm frying pan over a low heat until it has caramelised. Add the butter and then the rosemary to the pan and lay the pears in a tight circle on top of the sauce.

Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan and gently dock it with a knife, which will stop the tatin having a soggy bottom.

Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.

Transfer to the oven to bake for 20 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. Warm on a stove on a gentle heat for 2-3 minutes to release the caramel.

To serve, place a plate over the top of the pan and flip the pear tatin over. Slice into wedges and top each slice with a scoop of vanilla ice cream.

Preheat the oven to 200C/400F/Gas 6.

Place the pears, 25g of the sugar, vanilla seeds and lemon into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 5 minutes, or until the pears are just tender. Remove from the heat and allow them to cool in the pan. Drain the pears and pat dry.

Heat the remaining sugar in a 24cm frying pan over a low heat until it has caramelised. Add the butter and then the rosemary to the pan and lay the pears in a tight circle on top of the sauce.

Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan and gently dock it with a knife, which will stop the tatin having a soggy bottom.

Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.

Transfer to the oven to bake for 20 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. Warm on a stove on a gentle heat for 2-3 minutes to release the caramel.

To serve, place a plate over the top of the pan and flip the pear tatin over. Slice into wedges and top each slice with a scoop of vanilla ice cream.

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Ingredients

  • 300g ready rolled puff pastry
  • 8 pears, peeled, cores removed cut in half
  • 1 vanilla pod, split and seeds removed
  • 150g caster sugar
  • 2 sprigs rosemary
  • 1 lemon, halved
  • 500ml vanilla ice cream to serve

Method

Place the pears, 25g of the sugar, vanilla seeds and lemon into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 5 minutes, or until the pears are just tender. Remove from the heat and allow them to cool in the pan. Drain the pears and pat dry.

Heat the remaining sugar in a 24cm frying pan over a low heat until it has caramelised. Add the butter and then the rosemary to the pan and lay the pears in a tight circle on top of the sauce.

Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan and gently dock it with a knife, which will stop the tatin having a soggy bottom.

Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.

Transfer to the oven to bake for 20 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. Warm on a stove on a gentle heat for 2-3 minutes to release the caramel.

To serve, place a plate over the top of the pan and flip the pear tatin over. Slice into wedges and top each slice with a scoop of vanilla ice cream.

Preheat the oven to 200C/400F/Gas 6.

Place the pears, 25g of the sugar, vanilla seeds and lemon into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 5 minutes, or until the pears are just tender. Remove from the heat and allow them to cool in the pan. Drain the pears and pat dry.

Heat the remaining sugar in a 24cm frying pan over a low heat until it has caramelised. Add the butter and then the rosemary to the pan and lay the pears in a tight circle on top of the sauce.

Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan and gently dock it with a knife, which will stop the tatin having a soggy bottom.

Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.

Transfer to the oven to bake for 20 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. Warm on a stove on a gentle heat for 2-3 minutes to release the caramel.

To serve, place a plate over the top of the pan and flip the pear tatin over. Slice into wedges and top each slice with a scoop of vanilla ice cream.


Pear rosemary tart recipe - Recipes

There are two recipes that I call my very best friends. Both have been with me for many years and created countless moments of utter bliss. The first is the Most Perfect Cinnamon Fruit Crumble Cake (see page 196) and the other is this quiche with the most buttery, flaky crust. It's as versatile as pizza, so you can use different vegetable and cheese combinations. Filling the pastry with pear wedges, crumbled blue cheese, and rosemary, is a minimal take on the recipe. It's an elegant savory tart, great for picnics, brunches, or as a starter for dinner. I always blind bake my crust, though I have to admit, I often skip the recommended step of lining the dough with dried legumes. Instead, I just prick the dough with a fork to keep it from bubbling up, but the choice is yours.

For the pastry
2 cups (260 g) all-purpose flour

½ cup plus 1 tablespoon (130 g) unsalted butter, cold

For the topping
2 large, firm pears, cut into thin wedges

3 ounces (85 g) aromatic blue cheese, such as Stilton, Roquefort, Fourme d'Ambert or Gorgonzola, crumbled

3 medium sprigs fresh rosemary, needles only

A few black peppercorns, crushed with a mortar and pestle

Directions
For the pastry, combine the flour and salt in a large bowl. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg and mix with the dough hooks of an electric mixer until crumbly. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 10 minutes.

Preheat the oven to 400°F (200°C).On a table or countertop, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 12-inch (30 cm) quiche dish. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Let the dough hang over the rim a little or cut it off with a knife. Use a fork to prick the dough all over. Bake for 15 to 18 minutes or until golden. If the dough bubbles up, push it down with a fork. (If you blind bake the pastry under parchment paper and dried legumes, remove the paper and legumes after 15 minutes and bake uncovered for a few more minutes until golden.)

Arrange the pear wedges in overlapping circles on top of the warm, pre-baked pastry, sprinkle with the cheese and most of the rosemary, drizzle with the olive oil, and season to taste with flaky sea salt and crushed peppercorns. Bake for 15 minutes or until the cheese has melted and the pastry is crisp. Sprinkle with the remaining rosemary and enjoy warm or cold.


Fillo Pear Tart

This is a simple recipe that can be tailored to what you might have in the fridge on any given day or what is in season.

Ingredients

  • fillo factory fillo dough - 6 sheets
  • blue cheese/gorgonzola - 1/2 to 1 cup of crumbles
  • 2 pears or apples - sliced thin
  • red onions - 1/2 cup small thin slices
  • fresh rosemary or thyme - chopped finely
  • balsamic glaze - few splashes

Instructions

Basically take your fresh fruit, (pears or apples would work fine) Take a pan and layer 6 sheets of phyllo dough, gently slathered with olive oil or melted butter.

Slice your fruit thin, and layer over the phyllo. Crumble 1/2 -1 cup of gorgonzola (or any blue cheese or goat cheese), Sprinkle the top with fresh thyme or rosemary.

Bake at 375f for about 15 minutes. When cool splash a bit of balsamic glaze over it and serve warm with salad for a light lunch.


Pear Rosemary Crème Brûlée Recipe

Two weeks ago, my parents came over to my apartment. The plan was for the three of us to have lunch together, and then go out on a mini-tour of the 9th and 18th arrondissements, using a guidebook called “Paris Buissonier“, which my sister and I gave our mother for Mother’s day : it describes itineraries to walk through parts of Paris that are seldom visited, providing interesting and unusual facts and comments about what you see along the way. An excellent little book to get to know our beloved – and huge – city better, avoiding the crowds. The name “Paris Buissonier” alludes to the expression “faire l’école buissonière” (literally “to attend shrub school”), which means to cut class. When I was younger, I thought there really was a school called “Ecole Buissonière” – it sounded like one I’d want to go to!

For dessert, I decided to try my hand again at crème brûlée, to make sure last time wasn’t just a fluke. I had read recipes that flavored the cream with rosemary, and I had ripe pears on hand that needed to be used, so this time I whipped up Pear Rosemary Crèmes Brûlées. As I did not have milk on hand, I used light whipping cream in addition to regular. (I know what you’re thinking, who’s that girl with two types of whipping cream in the house, but no milk…)

Pear Rosemary Crèmes Brûlées

– two large twigs of fresh rosemary
– 20 cl whipping cream (regular)
– 20 cl whipping cream (reduced fat)
– one ripe pear
– 4 egg yolks
– 50 g sugar + 10 g to poach the pear
– a healthy amount of cassonade (brown crystallized sugar)

Preheat the oven to 160°C (350°F). Bring the cream to a boil in a small saucepan, and put the rosemary in to infuse for 15 minutes, off the heat, uncovered.

Peel the pear, cut it in quarters and core it. Bring a cup of water with a little sugar to a gentle boil, and poach the pear quarters in this syrup for 5 minutes. Drain and let cool.

In a bowl, mix the sugar and the egg yolks, then pour the cream into it through a sieve, to get rid of the rosemary. Mix thoroughly using a whisk, but gently so as not to generate too much foam.

Set out four shallow half-cup ramequins. Cut each pear quarter into several thin slices and lay them at the bottom of each ramequin. Pour the cream/sugar/egg mixture over, and put the ramequins in the oven on a dripping pan filled with water to a depth of 1 cm (a fourth of an inch).

Bake for 45 minutes, then turn off the oven and leave them in for another 15 minutes. Let cool on the counter, then store in the fridge for 4 hours at least, overnight is best.

Right before serving, sprinkle an even layer of cassonade on each crème, and caramelize using your faithful blowtorch.

This is an excellent version of crème brûlée, and my parents enjoyed it very much. The rosemary flavor is divine, and the pear slices introduce a very nice variation of texture, as well as temperature : I was surprised to discover that they feel colder than the cream, which makes for a very interesting and subtle eating sensation.


Simple Pear, Gorgonzola & Honey Tart

Rated 5.0 out of 5 by 2 readers

An Original Recipe by Lorraine Elliott

Preparation time: 45 minutes plus resting time for pastry

  • 200g/7ozs. flour
  • 1 teaspoon fine salt
  • 1 teaspoon sugar
  • 140g/5ozs. butter, chilled and cubed
  • 5-6 tablespoons ice water
  • 140g/5ozs. gorgonzola dolce, room temperature
  • 2 eggs, room temperature
  • 2 tablespoons honey plus extra to drizzle
  • 6 Beurre Bosc pears
  • A few sprigs rosemary

Step 1 - Place the flour, salt and sugar in a food processor and pulse to combine. Add the butter and pulse again and then add the ice water (start with 5 tablespoons of water and then add the extra one if it needs it) and pulse until it forms tiny balls. Place on a floured surface and shape into a ball adding a touch more flour if needed. Cover with cling film and rest overnight (it is very important to rest the pastry).

Step 2 - Take a 30x20 cm (12x8 inch) pastry tin and spray with oil. Take a non stick mat or large sheet of parchment and flour this and flour the top of the pastry and your rolling pin. Roll pastry out until it fits the tin and sides with some overhang. Chill for 30 minutes while you make the filling.

Step 3 - Preheat oven to 190C/374F. Blend the cheese until smooth and add the eggs and honey and process. Pour into the pastry case. Then take the pears and slice them thinly about 1cm or 1/2 an inch from the top. Fan out and place on top of the gorgonzola custard. Bake for 30-35 minutes until custard is wobbly but set. Trim the edges of the overhung pastry. Drizzle some more honey and add some rosemary sprigs on top.


Pear, Walnut and Goat Cheese Tart

This easy pear, walnut and goat cheese tart is perfect for holiday parties and entertaining! With a puff pastry crust, caramelized pears, cheese and nuts, it makes for a delicious simple appetizer. Vegetarian.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

We’re taking a quick little break from all the sugar today.

Because as much as I love holiday baking (all the cookies, please!), I also have a thing for holiday appetizers.

Especially when cheese is involved.

And according to my rules for christmas (and really all) entertaining, there must (must!) be appetizers with cheese. In addition to a cheese plate. I told you I like cheese.

Bonus points if you put the cheese on top of a buttery tart. Hard to go wrong, no?

One of my favorite topping combinations for pizza is sliced pears, walnuts and goat cheese over a dough that’s been brushed with olive oil and sprinkled with some mozzarella. It’s so simple yet so ridiculously good.

So I took it one step further and used that same combo on top of flaky, butter-filled puff pastry. And I caramelized the pears with some brown sugar and cinnamon. It was just begging to be done.

All leading to an appetizer that is easy, doesn’t have a lot of prep, and yet is irresistibly good.

One last little suggestion.

If you can, spring for the all butter puff pastry at the store. It is just light years better when you go for the kind with all butter.

Additional Appetizer Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.


Move Over Apples! Pear Desserts Take Center Stage.

In recent years, much as cauliflower pushed aside kale as the all-the-rage vegetable, we’ve seen pears begin nudging aside the beloved apple. It was inevitable, really, but it’s a development we can get behind. Pears are incredible, particularly when cooked. Baking concentrates their sweetness poaching makes them nearly creamy caramelizing them in a skillet, stovetop, delivers endless happiness. We love pears.

We’re excited to introduce a few new recipes in the following rock-solid, curated roundup of epic pear desserts. Break out your pear corer, folks!

We said it about apples, but it’s just as true of pears: They are gorgeous when mingling with the right savory notes. Think: rosemary, red wine, star anise, and mascarpone. Those are the keys to the success of this knockout poached-pear pie with a rosemary shortbread crust. Cinnamon, lemon juice and star anise combine for the autumnal flavors (and aromas!) you know and love, and mascarpone is just the right silky binder to put everything over the top.

Keep your wallet in your pocket: We know it’s tempting to want to try to give someone, anyone $8 for a slice of this pear cake with cardamom honey. That’s how much it looks plucked straight from the bakery case. But save your money, because you can make this beauty at home, and the only “fancy” equipment you need are a cake pan and a mandoline. This is another dessert featuring spices that make the home redolent of everything autumnal: cinnamon, cardamom, and ginger.

Sometimes you have an event that requires you look like you spent several hours preparing something. (Don’t worry you didn’t!) This pear and frangipane tart fits that bill, and how. It’s just stunning—another one that will have someone at the picnic rocketing your way demanding to know where you bought it. Pro tip: Anjou and Bartlett pears are the ones to buy for this tart, as they hold up during baking without getting mushy.

It’s someone’s birthday, and you didn’t forget, you just got busy, right? Right? You totally still had it on the calendar. Sometimes you need a killer dessert in less than an hour. That’s why you keep puff pastry stashed in the freezer, and this pear tart recipe close at hand. You glaze the thinly sliced pears in butter, maple syrup and cinnamon, giving them an elegant sheen and divine taste.

Pear recipes are more often than not “rustic” or “homey.” Not so these tartlets with pistachios. They look like another $$ pastry shop purchase, or difficult to execute, but the majority of the hands-off preparation time is sitting with a cup of tea while your sliced pears poach in a bath of wine, sugar, lemon juice, star anise and cinnamon. A dusting of toasted pistachios, a dollop of ice cream or whipped cream, and a coupe of Champagne, and it’s an elegant evening you’ve conjured, indeed.


Frangipane (almond cream and filling)

Ingredients

  • 1 tbsp of all purpose flour
  • 1 cup of ground almonds
  • 1 stick of butter at room temperature
  • ½ cup of sugar
  • 1 large egg at room temperature
  • 3 tbsp dark rum

Directions

  1. Preheat oven to 350 ° F
  2. In a large bowl cream the butter and sugar until it’s light and fluffy, then add the rest of the ingredients and mix until smooth. Spread the thick mixture evenly into the cooked and cooled tart shell and then gently press the pears into it in the pattern of your choice. And bake the tart for approx 30-40 minutes or until the filling has puffed and browned.
  3. Remove from oven and allow to cool on cooling rack. Serve at room temperature or chilled with a dusting of powdered sugar

* The frangipane can be made ahead and stored in the fridge for up to two days. Just allow to come to room temp before attempting to spread it in the tart.


Watch the video: Τάρτα με φράουλες, μύρτιλα και κόκκινα βατόμουρα