Best 11 Lucious And Easy Pear Pecan Puff Pastry Tart Recipes

PEAR PECAN TART

Steps:

• Place the flour, pecans, sugar, salt and egg yolk in a large bowl. Cut the butter into the dry ingredients using a pastry blender until you have coarse crumbs. When your done cutting the butter into the flour mixture the crumbs should hold together when pressed between your fingers.
• Press the crumbs evenly onto the bottom and up the sides of a removable bottom tart pan. When you're patting the crumbs up the sides of the pan, pat them 1/4 inch taller than the edge of the tart pan. Place the crumb lined pan on a large plate and freeze it for 30 minutes to firm the dough and help stop the pastry from shrinking. While your waiting for the tart to come from the freezer preheat your oven to 375 degrees.
• After the 30 minutes in the freezer, place the tart pan on a cookie sheet and bake at 375 degrees for 20 - 25 minutes or until very light brown. Remove it from the oven and cool on a wire rack for 10 minutes. Don't turn the oven off, you'll be baking the tart at 375 degrees. But in the meantime, while the crust is cooling....
• Peel, core and cut 3 ripe pears in half lengthwise. Cut each halve into six slices. Place the pear slices in a circle (overlapping them) on the bottom of the warm crust. Set them aside a minute while we make the filling.
• To make the filling place the following ingredients into a medium bowl:1 large egg1/2 cup heavy whipping cream2 Teaspoons white sugarWhisk the ingredients together until well blended. Add 1/2 cup finely chopped toasted pecans and whisk to incorporate them. Pour the filling over the pears in the tart pan making sure the filling gets into every space in the pan. Bake the tart for 30 minutes or until the filling is set and the pears are tender. Remove it from the oven.Arrange your oven rack about 5 inches from the broiler. Turn the broiler on, sprinkle the top of the tart evenly with one Teaspoon white sugar. Place the tart under the broiler for 1- 2 minutes or until sugar is light brown. Remove the tart from the oven and cool on a wire rack for an hour.

EASY PEAR TART WITH PUFFED PASTRY

Steps:

• Preheat oven to 400F (200C).
• Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round.
• Score around the perimeter of the plate to create at least a 1-2" "crust". Mix the apple sauce and cinnamon. Spoon this mixture across the center circle creating a base for your tart. Do not go into the crust area.
• Slice off all sides of the pears, avoiding the core, in 1 slice motions. You will have 2 large sides (the hips of the pear) and 2 smaller sides, and you will be left with the rectangular core.
• Put the hip cut pears flat side down and slice very thin, 1/8" thick slices. Keep the sliced order and arrange the pear slices exactly as they are creating an escargot pattern around the tart.
• The reserve the smaller pear cuts to create a splayed pear fan for the center. Do this by slicing the pear ¼" from the top of the pear, leaving the top intact so that you can create a fan-side cut. Place that in the center and fill in your overall design with any other of the pear slices.
• Sprinkle the sugar atop all the pear. Then beat 1 egg well in a small bowl and with a pastry brush only the crust very lightly with the egg wash, being careful not to get the egg in to the score cut or your pastry won't puff up.
• Bake for 30-35 mins until pastry are golden brown and puffed up.
• Allow to cool slightly, and then brush the pears with the apple jelly for a nice shiny finish.
• For whipped cream combine all ingredients in a bowl and whisk vigorously for 10-15 mins with a wire whisk until soft peaks form, or whip with an electric mixer.
• Transfer paper and tart in one motion to a round cutting board/cheese board.
• Slice into wedges and serve with homemade whipped cream. Enjoy!

PUFF PASTRY TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
• Sprinkle the cutting board with flour. Roll-out the creases.;
• Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
• Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
• If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
• Puff Pastry Variations:
• Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
• Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
• Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.

PEAR-PECAN TART

Steps:

• Heat oven to 400°F. Grease and flour 12-inch pizza pan. In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender, until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10 to 15 minutes or until light brown; cool.
• In 1-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in orange juice and water. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; cool.
• In medium bowl, beat cream cheese until smooth; spread on cooled crust. Arrange pears on cream cheese. Sprinkle with pecans. Spoon orange glaze over top. Refrigerate until set, about 2 hours. Store in refrigerator.

QUICK PEAR TART

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.
• Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.

PANCETTA, PEAR & PECAN PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans., Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.

HASSELBACK PEAR TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.
• Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.
• Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes.
• Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.
• Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.

FRENCH PUFF PASTRY TART WITH PEARS AND CHOCOLATE

Steps:

• Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl; beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined.
• Line a tart pan with the puff pastry and prick with a fork all over.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate.
• Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart.
• Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes.

SOUTHERN PECAN PUFFS

Steps:

• Thaw pastry sheet at room temperature 30 minute Preheat oven to 400º.
• Mix brown sugar, butter and pecans.
• Unfold pastry on lightly floured surface. Roll into 15"x12" rectangle. Cut into 20 squares (I actually only did 16).
• Press squares into bottoms of muffin tins. Place 1 heaping teaspoon pecan mixture in center of each.
• Bake 12 minutes or until golden.
• Remove from pans. Cool on wire rack.
• Sprinkle with powdered sugar.

PEAR AND PISTACHIO PUFF PASTRY TARTLETS

Steps:

• Combine pear halves and 1 cup dessert wine in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring wine to boil. Reduce heat, cover and simmer until pears are just tender, turning occasionally, about 10 minutes. Using slotted spoon, transfer pear halves to paper towels and drain well. Boil pear poaching liquid in saucepan until reduced to 2 tablespoons, about 7 minutes. Set glaze aside.
• Finely grind 2/3 cup unsalted pistachios and sugar in processor. Add unsalted butter and egg; blend just until filling is combined. (Can be prepared 1 day ahead. Cover pears and nut filling separately and refrigerate. Cover glaze and let stand at room temperature.)
• Unfold pastry sheets on work surface; press out folds. Using 4 1/4-inch scalloped round cookie cutter, cut out four rounds from each sheet. Using 3 1/2-inch round from cookie cutter, cut out one 3 1/2-inch round from each of four rounds (reserve 3 1/2-inch rounds for another use); set pastry rings aside. Brush egg glaze over outer edges of four 4 1/4-inch solid rounds. Pierce rounds all over with fork. Top each with one pastry ring. Transfer pastries to baking sheet. Freeze 15 minutes. (Can be prepared 1 day ahead; cover and keep frozen).
• Preheat oven to 375°F. Bake pastries 10 minutes, piercing centers with fork if centers rise. Remove from oven. Reduce oven temperature to 350°F.
• Spoon 1/4 of nut filling into center of each pastry. Slice pear halves and arrange atop filling, covering completely. Bake until pastries are golden brown, about 20 minutes. Cool pastries at least 30 minutes and up to 1 hour. Brush pears with glaze. Sprinkle chopped pistachios around pears. Garnish with fresh mint leaves and serve.

BAKED PEARS ON SUGARED PUFF PASTRY WITH CARAMEL SAUCE

Steps:

• Make pastry bases:
• Preheat oven to 375°F. and lightly butter a heavy baking sheet.
• Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
• Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container.
• Make pears and sauce:
• Preheat oven to 375°F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
• Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
• Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce.
• Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce.