Skip to main content

Pear Tart

Yup - still working on the Easter Brunch dishes-don't worry there's only a few more. This is such a great quick recipe to make. I've used fresh pears but I've also used jarred pears (Trader Joe's carries them). It's such a no-fuss recipe.  You just press the dough into the pan and put the pears on top.  It is also a nice dessert to bring to someone's house.  It travels well and looks like you went to a lot of trouble.

Pear Tart (Adapted from Real Simple)

1/2 c (1 stick) unsalted butter
1/2 cup sugar, plus 1 1/2 tablespoons
1 t vanilla
1 egg
1 c flour
1/4 t baking powder
2 to 3 bosc pears, peeled, halve and cored
2 teaspoons ground cinnamon, divided
1/4 c apricot jam
1 T lemon juice

Butter a tart pan (14" rectangular, 10" round, whatever you have).  Cream butter and sugar together until mixed well. Add egg and vanilla. In a separate bowl mix flour and baking powder together. Mix into butter mixture slowly.  Dough is very soft.  

Push dough into pan with floured fingers to prevent sticking.  Arrange pears on dough, cut-side down. Sprinkle sugar and sugar over pears. (I usually use raw sugar). Bake 45 minutes at 350 until golden brown.  Cool fully.  Mix apricot jam and lemon juice together. Heat briefly in microwave until liquid. Mix. Brush over tart.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…