Tag Archives: pear tart recipe

Chocolate-Almond Pear Tart

Posted on by One comment
Treat yourself to this beautiful chocolate-almond-pear tart. You deserve it.
Treat yourself to this beautiful chocolate-almond-pear tart. You deserve it.

Who needs one last blowout, showstopping dessert for the year?

We all do.

I mean, it has been that kind of year, right?

But deep, dark chocolate combined with fresh, juicy, sweet pears will set just about anything right.

“Chocolate-Almond Pear Tart” is from Pastry Chef Kristen Hall of Bandit Patisserie in Birmingham, AL. The recipe was published in the Sept. 14, 2021 issue of Bon Appetit magazine.

Red Anjou pears are fanned over the top of this tart.
Red Anjou pears are fanned over the top of this tart

With pear slices fanned out just so over the top, a rim of sliced almonds, and a light dusting of powdered sugar, it’s a beaut, isn’t it?

Read more

Festive Cranberry & Pear Tart For the Holidays

Posted on by 11 comments

Jazz up the Thanksgiving table with this beautiful cranberry-pear frangipane tart.

Jazz up the Thanksgiving table with this beautiful cranberry-pear frangipane tart.

 

You may never spy a partridge in a pear tree.

But in Darina Allen’s newest cookbook, “Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes” (Kyle), you’ll learn not only how to grow pear trees and how to keep alert to pests and diseases, but how the fruit is a good source of dietary fiber and antioxidants. What’s more, you’ll find a selection of delectable recipes to make the most of your harvest.

Allen, who runs the renowned cooking school at Ballymaloe in County Cork, Ireland that has its own 100-acre farm, offers up similar wisdom for a roster of other fruits, vegetables, herbs, edible flowers, and foraged finds in this 640-page book.

It makes a great resource for anyone who enjoys cooking, gardening or both. You’ll learn about oca, a tender green originally from South America that stars in “Oca, Chorizo, Scallion & Radish Salad.” Everyday potatoes turn special in “Burmese Pork & Potato Curry.” And easy-to-grow thyme gets a sweet turn in “Buttermilk Ice Cream with Olive Oil and Thyme Leaves.”

Add a dollop of whipped cream and you are good to go.

Add a dollop of whipped cream and you are good to go.

With the holidays upon us, I couldn’t resist trying my hand at the “Festive Cranberry & Pear Tart” from the book, of which I received a review copy.

Read more

Rosemary Pear Pie (And It’s Gluten-Free)

Posted on by 3 comments

Poached pears worthy of your holiday table.

Poached pears worthy of your holiday table.

 

A friend of mine once rolled her eyes at her then-boyfriend for ordering poached pears for dessert at a restaurant.

In her mind, she couldn’t fathom why one would waste perfectly good dessert calories on simple, cooked pears, of all things.

I can see her point. After all, if you’re going to venture out to a white-tablecloth restaurant for dinner, you want to live it up. You want to eat with abandon, and finish it off with decadence. You want chocolate. You want butter. You want fluffs of cream, ganache and mousse — preferably in a take-your-breath-away form.

Pears don’t immediately muster that kind of response.

But transfer them to the finale of a comforting, home-cooked dinner, and I think even my friend would have a hard time passing them up.

Juicy, sweet, wine-y pears fanned out across a rustic tart that’s put out in the center of the table is just the type of dessert made for entertaining at home.

That’s what you’ll get with “Rosemary Pear Pie” from the new cookbook, “Home Baked” (Abrams), of which I received a review copy. It’s by Yvette Van Boven, a food stylist and recipe writer in Amsterdam.

Home Baked Book

The book is filled with more than 150 recipes for sweet and savory goodies such as “Poppy Seed Popovers,” “Verbena Cake with Fresh Fruit & Verbena Gin Syrup,” and “My Favorite Chili with A Thousand Beans, Chorizo, Chocolate, and Corn Bread.”

One glance at this pear pie in the book and I was enthralled. Who wouldn’t be with the pears arranged just so prettily atop a simple, smooth, custardy filling?

Read more