Best 10 Pear Tart With Vanilla Creme Anglaise Recipes

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When it comes to delectable desserts, the pear tart with vanilla crème anglaise stands out as a true masterpiece. This classic French dessert combines the delicate sweetness of pears with a creamy and indulgent vanilla custard, creating a symphony of flavors that will tantalize your taste buds. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the process of crafting the perfect pear tart with vanilla crème anglaise, ensuring that your dessert becomes the highlight of your next gathering or a delightful treat for a special occasion.

Let's cook with our recipes!

SPICED VANILLA PEAR TART WITH ALMOND WHIPPED CREAM



Spiced Vanilla Pear Tart with Almond Whipped Cream image

Provided by Aimee

Categories     DESSERTS

Number Of Ingredients 16

1 package (14 oz) ready-made pie crust, or homemade
For the Filing:
1 cup sour cream
3/4 half and half
1 package (4 oz) instant vanilla pudding
2 Tbsp pure maple syrup
4 medium-sized Comice pears
1/3 cup light brown sugar
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/3 cup pecans, chopped
For the Almond Whipped Cream:
1 cup heavy whipping cream
1 1/2 tsp. almond extract
1 Tbsp. confectioners sugar

Steps:

  • Press pie crust firmly and up the sides of a 10-inch tart baking pan or a 9 inch pie plate. Line crust with parchment paper or aluminum foil and add pie weight or dried beans. Bake for 8 minutes. Remove parchment paper and pie weights. Bake for another 6 minutes. Remove from oven and allow to cool completely while you prepare the filling. Peel, core and chop 3 medium-sized Comice pears, set aside. Combine 1 cup sour cream and 3/4 cup half and half in a large bowl; beat until smooth. Whisk in pudding mix. Add 2 Tbsp. maple syrup, continuing to beat. Gently fold in the chopped pears. Pour the pudding mixture into prepared pie crust. Cover; refrigerate several hours (at least 3) or overnight. Just before serving, preheat broiler. Peel the final pear, and cut into thin slices. Arrange in a pattern in the center of the pudding mixture. Combine 1/3 cup brown sugar, 1/4 tsp. ginger, 1/4 tsp. cinnamon and 1/8 tsp. cloves in a small bowl. Sprinkle evenly over pears. Rim the edges of the tart with the 1/3 cup of chopped pecans. Broil 4 to 6 minutes or just until the sugar is melted and begins to crystalize, watching carefully not to burn the sugar. Prepare the whipped topping: Add 1 cup heavy cream, 1 1/2 tsp. almond extract and 1 Tbsp confectioners sugar to the bowl of a stand mixer and beat on low. Gradually increase the speed until soft peaks begin to form. Serve the pear tart immediately with a dollop of whipped cream and a sprig of mint, if desired. TIP: To easily peel pears, submerge the pears in a large pot of boiling water for about 10-15 seconds then place into a large bowl of ice cold water. Using your fingers, gently rub the pear skin from each pear.

PEAR CHARLOTTES WITH CHAMOMILE CRèME ANGLAISE



Pear Charlottes with Chamomile Crème Anglaise image

Provided by Francois Payard

Yield Makes 8

Number Of Ingredients 13

1/2 cup water
1/4 cup sugar
3/4 cup golden raisins
1/4 cup dark rum
3 tablespoons honey
1 3/4 pounds firm but ripe Bartlett pears (about 4 medium), peeled, cored, cut into 1/2-inch cubes
2 16-ounce brioche or egg bread loaves, crusts trimmed, bread cut into 1/3-inch-thick slices
1 1/3 cups heavy whipping cream
6 tablespoons sugar
3 large eggs
2 tablespoons dark rum
2 teaspoons vanilla extract
Chamomile Crème Anglaise

Steps:

  • Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat. Mix in raisins and rum. Let soak 1 hour. Drain raisins.
  • Meanwhile, heat honey in large nonstick skillet over medium heat. Add pears; sauté just until tender, about 2 minutes. Cool. Mix in raisins.
  • Preheat oven to 350°F. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar. Place cups on baking sheet. Place 8 bread slices on work surface. Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.
  • Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well. Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups.
  • Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Warm in 350°F oven for 7 minutes.) Run knife around sides of charlottes. Invert onto plates. Spoon crème anglaise over warm charlottes.

VANILLA PEAR TART



Vanilla Pear Tart image

Treat yourself and your friends to a pot pourri of flavours - pears, apricots, vanilla and cinnamon - in this simple elegant pie.

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups digestive biscuits, finely crushed (1/2 of 400g package)
1/3 cup butter, melted
1/4 cup apricot jam
1 (796 ml) can pear halves, well drained
1 can eagle brand sweetened condensed milk (regular or low-fat)
1 egg
1 1/2 cups whipping cream, unwhipped
1/2 teaspoon vanilla extract
1 pinch cinnamon

Steps:

  • Mix biscuits crumbs with butter until well moistened. Spread mixtue onto bottom and sides of a 9-inch tart pan or pie dish. Refrigerate 10 minutes.
  • Spread jam over chilled crust. Arrange pear halves over jM layer to cover surface completely.
  • Whisk together Eagle brand, egg, whipping cream, vanilla and cinnamon; pour over pears.
  • Place tart pan on baking sheet. Bake in preheated 375F oven for 50 minutes or until top is golden and just feels set. Cool in pan. Garnish as desired.

Nutrition Facts : Calories 522.6, Fat 30.7, SaturatedFat 19, Cholesterol 130.6, Sodium 173.2, Carbohydrate 57.6, Fiber 1.7, Sugar 50.3, Protein 7.5

PEAR TART WITH VANILLA CREME ANGLAISE



Pear Tart with Vanilla Creme Anglaise image

This elegant pear tart makes the most of winter's fruit offerings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 4-by-13-inch tart

Number Of Ingredients 9

3/4 cup whole blanched almonds (about 4 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar, plus more for sprinkling
1 large egg
2 tablespoons heavy cream
1/4 teaspoon pure almond extract
Almond Tart Shell
1 ripe but firm red Bartlett or Comice pear, cored and cut into 1/4-inch-thick slices
Vanilla-Bean Creme Anglaise for Pear Tart

Steps:

  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat until well combined, about 2 minutes.
  • Using a small offset spatula, spread filling in cooled tart shell. Arrange pear slices, overlapping them slightly, on top of filling. Generously sprinkle with sugar; place tart on a baking sheet. Bake until filling is slightly puffed and golden brown, about 35 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature with creme anglaise on the side.

BITTERSWEET CHOCOLATE TART WITH CREME ANGLAISE AND VANILLA ICE CREAM



Bittersweet Chocolate Tart with Creme Anglaise and Vanilla Ice Cream image

Provided by Ming Tsai

Categories     dessert

Time 4h50m

Yield 4 servings

Number Of Ingredients 16

4 cups whole milk
2 split Indonesian or Tahitian vanilla beans
2 cassia sticks
12 egg yolks
1/2 cup sugar
2 cups of the above creme anglaise
2 cups flour
1/4 teaspoon salt
2 tablespoons sugar
10 tablespoons butter, cold, small dice
Ice water
8 ounces heavy cream
8 ounces bittersweet chocolate
2 eggs, lightly beaten
Powdered sugar, for garnish
Cocoa powder, for garnish

Steps:

  • Prepare a large bowl of ice water.
  • In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat. Concurrently, in a mixing bowl, whisk eggs and sugar together. When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture. Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon.
  • When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath. Stir occasionally to cool down. If there are any vanilla beans left on the pods, scrape into the anglaise. Stir to incorporate and chill sauce until ready to use.Sift the flour, salt and sugar into a food processor fitted with a blade. Add the butter and pulse until it resembles coarse meal, there should be pieces of butter. Add the ice water, 1 tablespoon at a time, pulsing the processor. Only add enough water until the dough just holds together (about 3 to 4 tablespoons). Wrap in plastic and put in the refrigerator for 30 minutes.
  • Vanilla Ice Cream: Freeze according to machine?s instructions.
  • Bittersweet Chocolate Tart: Preheat oven to 375 degrees F.
  • On a lightly floured surface, roll out dough to about 9-inch diameter. Use an 8-inch false bottom tart pan and carefully place dough into the pan. Work the dough into the corners and prick with a fork. Cover with foil and refrigerate for 30 minutes. Fill pan with pie weights, rice or beans and bake blind for 15 minutes. Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan. Pull pan out of the oven and let cool at room temperature.
  • For the filling, bring the cream to a simmer. Pull off of the heat and add the chocolate. When chocolate is completely melted, mix well, and let cool in the refrigerator. When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated. Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes. It should still tremble in the center when lightly shaken. Let tart cool on a rack before demolding. Garnish with powdered sugar and cocoa powder.
  • On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder. Ladle a small pool of creme anglaise. Place a slice of the tart off of the side and place 1 scoop of ice cream next to it. For the ultimate, make individual tarts.

VANILLA-BEAN CREME ANGLAISE FOR PEAR TART



Vanilla-Bean Creme Anglaise for Pear Tart image

Use this to make our Pear Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

4 large egg yolks
1/4 cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
1 cup milk
3/4 cup heavy cream

Steps:

  • Prepare an ice bath, and set aside. In the bowl of an electric mixer, whisk egg yolks, sugar, and salt on high speed until pale yellow and very thick. Set aside.
  • Scrape the vanilla seeds into a small saucepan, and add bean, milk, and cream. Bring just to a boil. Remove from heat.
  • On low speed, gradually pour half the hot milk mixture into yolk mixture, then pour yolk mixture into saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and hold a line drawn by your finger, about 5 minutes. Pass mixture through a fine sieve into a bowl. Place bowl in prepared ice bath, stirring occasionally, until chilled. Use immediately, or refrigerate, covered, up to 3 days. Gently whisk before using.

PEAR TARTE TATIN



Pear tarte tatin image

Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding

Provided by Gordon Ramsay

Categories     Afternoon tea, Dessert, Dinner

Time 1h

Number Of Ingredients 8

8 pears
100g caster sugar
100g butter
2 star anise
3 cardamom pods
1 large cinnamon stick
2 tbsp brandy
500g block all-butter puff pastry

Steps:

  • Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
  • Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
  • Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
  • Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
  • When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
  • Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium

HASSELBACK PEAR TART



Hasselback Pear Tart image

Using the Hasselback method on pears makes them even easier to arrange in this delicious fall tart.

Provided by Nicholio

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 sheet frozen puff pastry - thawed, unfolded, and lightly rolled
2 Bartlett pears, halved and cored
2 d'Anjou pears, halved and cored
1 red pear, halved and cored
2 tablespoons white sugar
½ lemon, juiced
½ (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon turbinado sugar

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.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 43.2 g, Cholesterol 15.4 mg, Fat 16.5 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 118.4 mg, Sugar 22.7 g

POACHED PEARS WITH CREME ANGLAISE



Poached Pears With Creme Anglaise image

Beautiful desert for romance or holidays. Prepare the creme anglaise at least 2 hours or up to 2 days in advance. Prep time includes minimum chill time.

Provided by Karen From Colorado

Categories     Dessert

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 14

2 cups milk
2 large eggs
1 egg yolk
1/4 cup sugar
2 teaspoons vanilla extract
8 -10 bartlett pears (firm but ripe)
6 cups bottled pomegranate juice
1 cup light brown sugar, firmly packed
1 lemon
1 cinnamon stick
2 tablespoons orange-flavored liqueur
1 tablespoon cornstarch
1 pomegranate, seeded
12 fresh mint sprigs (optional)

Steps:

  • To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
  • Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
  • In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
  • Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
  • Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
  • Stir in the vanilla.
  • Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
  • Refrigerate for at least 2 hours or for up to 2 days.
  • Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
  • With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
  • Trim the bottoms so they stand upright.
  • Leaving the stems intact, peel the pears.
  • In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
  • Bring to boil over high heat, then reduce heat to simmer.
  • Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
  • In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
  • Fill a large bowl with cool water.
  • Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
  • Discard peels and membrane; drain and reserve the seeds.
  • Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
  • Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
  • Remove and discard the cinnamon stick.
  • Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
  • Mix orange liqueur and cornstarch together in a small bowl.
  • Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
  • Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
  • Sprinkle with pomegranate seeds and garnish with a mint sprig.
  • Serve the remaining glaze alongside.

PEAR TART



Pear Tart image

My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • For a crispy crust, use a combination of butter and shortening.
  • Chill the dough before rolling it out to prevent it from becoming too sticky.
  • Use ripe pears for the best flavor.
  • Peel and core the pears before slicing them.
  • Arrange the pear slices in a single layer on the tart crust.
  • Bake the tart at a high temperature for a short amount of time to prevent the crust from becoming soggy.
  • Make the crème anglaise while the tart is baking.
  • Serve the tart warm or at room temperature with the crème anglaise poured over the top.

Conclusion:

This pear tart with vanilla crème anglaise is a delicious and elegant dessert that is perfect for any occasion. The sweet and juicy pears are perfectly complemented by the creamy and flavorful crème anglaise. With its flaky crust and creamy filling, this tart is sure to please everyone at your table.

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