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Apple and pear tart recipe

Apple and pear tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Pear pies and tarts

This tart is warmly spiced and incredibly fruity. It's the perfect treat for the cold autumn/winter nights. Enjoy with a scoop of vanilla ice cream for dessert.

92 people made this

IngredientsServes: 8

  • 110g unsalted butter, chilled
  • 110g cream cheese
  • 200g plain flour
  • 2 apples, peeled, cored and thinly sliced
  • 1 pear, peeled, cored and sliced
  • 4 tablespoons orange juice
  • 70g dark brown soft sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 1/2 tablespoons cornflour
  • 125g apricot jam, warmed

MethodPrep:25min ›Cook:30min ›Extra time:1hr chilling › Ready in:1hr55min

  1. Cut the cold butter and cream cheese into the flour with a knife until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles crumbs; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in cling film and refrigerate for at least 1 hour.
  2. Toss the sliced apples and pear with the orange juice. Whisk together the dark brown soft sugar, cinnamon, nutmeg, cardamom and cornflour. Toss the fruit with the sugar-spice mixture and set aside.
  3. Preheat an oven to 190 C / Gas 5. Set out an 20cm tart tin or if you're making a free-form tart (galette), lightly grease a baking tray.
  4. Roll the pastry out on a lightly floured work surface to form a 25cm circle. Transfer the dough to the tart tin or baking tray. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking tray, leave a 5cm rim of pastry and fold it up over the edge of the fruit (the pastry folds will overlap).
  5. Bake the tart in the preheated oven until the pastry is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

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Reviews & ratingsAverage global rating:(85)

Reviews in English (57)

by Chris Grohmann

Very easy, I made a few changes, used 4 small apples and 3 pears, I let the fruit marinade in the OJ with the spices and then I drained the sauce before putting it in the dough. The first time I made this I did not drain and the liquid seeped thru the crust and burned. Delicious !!!-08 Sep 2009

by Kyra

I loved this recipe! The pastry came out perfect, I am surprised at the reviewers who had troubles with getting it right. I am thinking about using this as a pie crust as well - my family and I loved it! It was nice and flaky, it came out of the tart pan without any trouble, it did not stick at all -- and I did not grease the pan at all or prepared it in any way. The cardamom gave the filling a great subtle taste. Slightly different then allspice, worth using it if available. I added one extra pear, drained the fruits before tossing with spices and sugar (I upped the corn starch a bit to compensate) and it was perfect. This tart will be on all my festive dinner tables from now on. Thanks for a great recipe!-24 Oct 2009

by tahoegirl

this is absolutely delicious. my main purpose in making this was to try out my new jar of cardamom (i had never tried it before, but i am intrigued by this spice). the spices in this recipe blend together so well. nice presentation also.-22 Nov 2008

Recipe Summary

  • 1/2 cup pecans, toasted and finely chopped
  • 1/3 cup plain fresh breadcrumbs
  • 1/4 cup sugar, plus more for sprinkling
  • 1/2 teaspoon ground cinnamon, plus more for dusting
  • 6 sheets frozen phyllo dough (11 1/2 by 15 inches each), thawed
  • 1 stick unsalted butter, melted
  • 3 small firm pears, such as Forelle or Seckel
  • 2 Granny Smith apples, peeled

Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.

Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.

Slice pears and apples 1/8 inch thick discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.

Recipe Summary

  • 7 cups apples and/or pears, peeled, if desired, cored, and cut into 1-inch wedges
  • 2 tablespoons lemon juice
  • ¼ cup all-purpose flour
  • ¼ cup packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ 17.25 ounce package puff pastry (1 sheet)
  • 1 egg white, slightly beaten
  • 1 tablespoon butter or margarine
  • Sweetened whipped cream or ice cream (optional)

Combine apple and/or pear slices and lemon juice in mixing bowl. Combine flour, brown sugar, and cinnamon. Add to fruit mixture, toss to coat. Set aside.

Roll out puff pastry into a 14-inch square. Gently ease rolled pastry into a 10- to 11-inch tart pan, lightly pressing pastry to sides of tart pan and leaving remaining pastry hanging over edge of pan. Brush bottom with beaten egg white. Transfer fruit into pastry-lined tart pan. Dot with butter or margarine. Fold edges of pastry over toward center to partially cover fruit.

Bake in a 350 degree F oven for 50 to 55 minutes or until pastry is golden brown and apples are tender. Serve warm with sweetened whipped cream or ice cream, if desired. Makes 12 servings.

Apple and pear tart recipe - Recipes

Thaw the pastry shells at room temperature for 40 minutes. Heat the oven to 375°F.  Stir the sugar, cinnamon and ginger in a small bowl.

Roll each pastry shell into a 5-inch circle on a lightly floured surface.  Place the pastry circles onto 2 baking sheets. Arrange about 2/3 cup apple slices on each pastry circle, overlapping the slices. Sprinkle each with about 1 tablespoon sugar mixture.

Bake for 25 minutes or until the pastries are golden brown. Drizzle with the caramel topping, if desired.  Serve the pastries with the ice cream.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

Recipe Summary

  • 10 pecan shortbread cookies, crushed (1-1/3 cups)
  • ½ cup all-purpose flour
  • ¼ cup butter, melted
  • 1 8 ounce package cream cheese, softened
  • 1 egg
  • ¼ cup caramel ice cream topping
  • 2 mediums firm ripe pears, peeled, cored and cut in 12 wedges each
  • 2 mediums apples, cored and cut in 12 wedges each (do not peel)
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 2 tablespoons caramel ice cream topping

Preheat oven to 350 degrees F. In bowl combine crushed shortbread cookies, flour, and 1/4 cup melted butter. Pat mixture into bottom and up sides of 14x5x1-inch rectangular or 10-inch round tart pan with removable bottom. Bake crust 10 minutes. Set aside.

In medium bowl beat cream cheese with electric mixer on medium high speed for 30 seconds. Add egg and 1/4 cup caramel ice cream topping beat until smooth. Spread mixture in bottom of baked crust. Bake 10 minutes more or until center appears set when pan is shaken. Cool on wire reck. Cover and chill at least 2 hours or up to 24 hours.

In 12-inch skillet cook pears and apples in 2 tablespoons butter over medium heat 10 minutes or until tender but still holding their shape, stirring occasionally. Add lemon juice and heat through. Spoon fruit mixture atop tart. Drizzle with 2 tablespoons caramel topping. Pass any fruit that doesn't fit on top of tart. Makes 8 servings.

Recipe Summary

  • ½ cup butter, chilled
  • ½ cup cream cheese
  • 1 ½ cups all-purpose flour
  • 2 apples - peeled, cored, and thinly sliced
  • 1 pear - peeled, cored and sliced
  • ¼ cup orange juice
  • ⅓ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 1 ½ tablespoons cornstarch
  • ½ cup apricot jam, warmed

Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.

Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.

Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.

Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).

Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Recipe Summary

  • 2 cups all-purpose flour, plus more for rolling
  • 3/4 teaspoon kosher salt
  • 1 1/2 sticks cold unsalted butter, cubed
  • 1/2 cup ice water
  • 2/3 cup walnuts
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed
  • 2 Granny Smith apples&mdashhalved, cored and thinly sliced lengthwise
  • 2 firm Bartlett pears&mdashhalved, cored and sliced lengthwise 1/4 inch thick
  • 1/4 cup granulated sugar, plus more for sprinkling
  • 1/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 1 large egg beaten with 1 teaspoon water
  • Confectioners&rsquo sugar, for dusting (optional)

In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are the size of small peas. Sprinkle the water on top and pulse until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until well chilled, 1 hour.

Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for about 8 minutes, until lightly browned. Let cool, then chop.

In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal. Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.

Line a rimmed baking sheet with parchment paper. In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice. On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. Ease the dough onto the prepared baking sheet. Mound the filling in the center of the oval, leaving a 2-inch border. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling.

Brush the crust with the egg wash and sprinkle evenly with granulated sugar. Bake the galette for 45 to 50 minutes, until the fruit is tender and the streusel and crust are golden brown. Let the galette cool. Dust with confectioners&rsquo sugar, if using, before serving.

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Very delicious tart. The dough was a bit difficult to work with but came out well. I reduced the sugar based upon other reviews. I substituted cardamon for the mace as we like that spice with pears.

This recipe was a huge hit at a family gathering. The toasted almonds added great texture and flavor to the tart. I needed to add more fruit than the recipe called for to fill my tart pan, and used more apples than pears (about 3 apples and 2 pears). Made this with Gala apples as they are more crisp and tart than Golden Delicious. I didn't have mace so I substituted cinnamon. To give it a little more spice I added nutmeg and increased the amount of cinnamon a little (as compared to the amount of mace the recipe called for).

I used non-stick cupcake tins: lined each ɼupcake' with the crust, filled with fruit standing on end, and carried on. Baked only about 35 minutes. Took tartlets out and put in circle around a shallow bowl, filled center of the bowl with whipped cream. Fun and yummy.

I made this last minute one night for a birthday so i didn't have all the ingredients on hand. I had to replace the mace with cinnamon, orange peel instead of the lemon and i had to exclude the pears. Dispite all the changes it was a huge hit, everyone loved it. I did have a bit of trouble with the dough but i think that could have been fixed by simply chilling it a bit longer.

The filler ingredients have been a go-to, although with alternate - and more reliable (for me) - pate brisse recipes. I also have replaced the suggested topping with a small slice of maytag blue. Amazing -- even my 6 year old loves this combination. Oh, by the way - being generous with the lemon zest is never hurtful.

Very tasty. I took the advice of previous reviewers to increase the amount of fruit. I substituted ground cardamom for the mace, and it went nicely with the pear and lemon flavors. I struggled with the crust--the waxed paper bunched up while rolling out the dough--but it proved to be very forgiving.

This tart was great! I substituted cinnamon for the mace and for 1/2 of the sugar I used brown sugar. I will definitely make this again!

The mace was way too strong. Either substitute all spice or do 1/2 the mace.

I made thie mistake of mixing the apples & pears directly with the sugar mixture, but it was yummy nonetheless. I suggest using more apples/pears, as the filling was rather paltry on my tart. I used lemon verbana and lemon juice instead of the grated lemon peel.

Huge success and delicious. Substituted nutmeg for mace, and toasted pine nuts for almonds. Made the whipped cream with a little rum and vanilla.

Tasty & easy to make. I would add at least 2 more apples & pears. A keeper

I loved how easy this recipe was to play with and make your own. I used a refrigerated crust, and substituted cinnamon for the mace. Super easy prep, and delicious!!

I've made this 3 times and it's always been a hit. Easy to make and is a nice presentation. The almonds in the crust make a big difference.

This was absolutely delicious and very easy to make. I used cinnamon instead of mace and added an extra apple - next time I'll add an extra pear as well. I used granny smith apples - which are not too sweet. My guests loved the distinctive flavors of the almonds, lemon zest, apples and pears. This is a winner

This was a delicious and fairly easy recipe. The crust was excellent and the only changes I made were cutting back to 1/4 c. sugar and adding cinnamon instead of the mace. I also bought an excellent pear liquer to go in the cream and served some in a glass along with the pie. It was the hit of our dinner!

Love it! Have made this so many times I almost have the recipe committed to memory. A nice change.

Used Calvados instead of pear schnapps. Thought the filling needed a little tapioca or flour to thicken. Also added 1/2 tsp. of almond extract to filling to enhance almond flavor.

Tough to use all those pears..and this recipe did it for me. Great flavour, a hit with guests. Made it again with just apples too. A definite in pear season next year.

A nice chance from a pie. I have made it twice (it's not that time-consuming) and received compliments both times. The whipped cream really makes a difference!

Too sweet,sugar overwhelmed the fruit. The mace was overwhelming - half as much would have been plenty. Maybe I did something wrong, but I thought the crust lacked something, and it didn't need the sugar either.

This was a little time consuming to make but worth it. Delicious and impressive. The whipped cream made a big difference!

Foregot to get lemons. Substituted 1 1/2 teaspoons of lemon peel with lemon,lime, and orange peel, terrific!! Made it for Mother's Day definite brownie points.The kids felt the cream with brandy was a bit much.

I have made this tart for the last five Thanksgivings, at the behest of friends and family. They all love it, and enjoy the kudos. I have never been told it's too sweet, probably because I add extra lemon peel (about 1/4 teaspoon) and lemon juice (about 1 tablespoon) to the filling.

This was the first tart I ever made (or pie for that matter) and it was simple and easy to do. More importantly it tasted GREAT and I really impressed my guests (one woman who has written a cookbook - so that made me feel good!!) The apples and pears are so delicious this time of year and the tart is light and has a sophisticated taste. The best thing about this tart is that the crust does not totally fall apart when you cut into it to serve, everything stayed in tact. I did not use as much sugar as it called for, I did not use the whipped cream either but I added cinnamon on top before baking. A wonderful dish, a real crowd pleaser and something to impress your friends with - even if you are not a gourmet cook. Can make the day ahead - just let cool, refridgerate and warm in oven on 300 for 10-15 minutes before serving. I would not serve piping hot.

This recipe was good, however, I would not add as much sugar as the recipe requires.

Why make an apple pear tart with puff pastry?

Because when you don’t have the time, puff pastry makes the recipe SO easy. All that you have to do is basically toss the fruit with some spices and layer them onto the pastry.

Honestly, the puff pastry is also delicious. It’s golden and flaky and crispy and delicious!

It’s very customizable, you can basically add any fruit filling you like.

It is comforting and indulgent, and makes for the perfect autumn dessert.

Apple pear galette is like a deconstructed apple pie, the easiest one you’ve ever made!

Upside Down Pear and Apple Tart

Preheat oven to 400°F. Remove puff pastry from freezer to defrost.

Peel, core and quarter apples and pears. Toss with lemon juice.

Cream together butter, sugar, ginger and salt. Spread mixture on bottom and sides of a 10-inch round thick-bottomed flameproof and ovenproof baking pan or skillet.

Place apple and pear wedges skinned side down in alternating concentric circles on top of butter mixture. (Cut any extra pieces to fill in gaps and pack tightly since tart will shrink when baked.)

Place pan over medium-high heat and cook fruit for about 20 minutes or until butter mixture begins to brown. Remove pan from heat cool slightly.

On a floured surface, lightly roll out one sheet of puff pastry and cut out a 10-inch round using base of a 10-inch tart pan or a stencil. Using a fork, poke holes all over pastry. Place pastry on top of fruit in pan, tucking in outer edges to seal.

Bake tart until pastry turns golden, about 30 minutes.

Remove tart from oven and let cool for about 20 minutes. While pan is still warm, remove tart: Place a plate over top of pan and, holding plate firmly, invert pan quickly onto plate remove pan. Serve warm with vanilla ice cream, if desired.

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