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Pear Topped Ice Cream Tarts recipe

Pear Topped Ice Cream Tarts recipe

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

A deliciously different fruit tart dish. Drizzle with honey before serving, if desired.

12 people made this

IngredientsServes: 6

  • 4 pears, cored and diced
  • 100g caster sugar
  • 1 tablespoon cornflour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon lemon zest
  • 40g digestive biscuit crumbs
  • 55g chopped pecans
  • 1 litre vanilla ice cream
  • 6 flour tortillas
  • 1 litre vegetable oil for frying
  • 4 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 tablespoon caster sugar

MethodPrep:25min ›Cook:5min ›Ready in:30min

  1. To Prepare Tortilla Cases: In a deep fat fryer, bring oil to 190 degrees C. Place one tortilla in the hot oil gently pressing the centre with a wooden spoon or ladle until the tortilla forms a cup. Gently turn and fry each tortilla separately until golden brown on both sides.
  2. Combine pears, sugar, cornflour, 1 teaspoon cinnamon and lemon zest. Cook and stir over medium heat until mixture comes to the boil; cook 1 minute longer. Let mixture cool.
  3. Combine digestive biscuit crumbs, pecans and remaining cinnamon. Form ice cream into 4 - 6 balls; roll into crumb mixture to coat.
  4. Place an ice cream ball in each fried tortilla cup. Top with the cooled pear mixture. Fried tortilla cups can be brushed with honey and dusted with ground cinnamon and sugar before filling, if desired.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (12)

by schmerna

Absolutely delicious. I used chocolate ice cream. To avoid deep frying, bake tortillas coated with spray oil in a soup bowl for 12 minutes at 375 F.-04 Nov 2002


Wow! I was really impressed with this recipe. It was very challenging but it was worth it. The only thing missing was a little whipped cream at the end and it was fantastic! I recommend this to anyone who is a crowd pleaser.-17 Nov 2001

Upside-Down Pear Tart Recipe

To make the caramel, set a 10-inch cast-iron skillet over medium-high heat. Add the sugar. Cook, stirring, until the sugar dissolves, then stop stirring and cook until the mixture turns a mahogany color, swirling the pan for even color, 5 to 8 minutes more.

Remove from the heat and add the butter. After the bubbles subside, add the cream, cinnamon, cardamom and sea salt. Arrange the pears wedges in a circle pattern on top of the caramel and simmer over medium-low heat for 5 minutes to cook the pears.

Drape the puff pastry over the pears, tuck the edges inside the skillet and bake until bubbling and the pastry is golden brown, about 30 minutes.

Remove from the oven and let cool for 15 to 20 minutes. Place a serving plate on top of the skillet, then flip over to unmold the tarte (being sure to carefully lift to remove the skillet).

Serve each slice of tart with a scoop of ice cream and garnish with edible gold leaf (it will adhere to the ice cream), edible flowers and mint.


For the pie pastry

Measure flour, unsalted butter and salt into the food processor.

Process to coarse crumbs, about 10 seconds.

Pulse about 6 times until clumps are damp.

If sticky, dust with a little additional flour.

Wrap in waxed paper, and chill at least 1 hour.

For the

Melt butter in a 12-inch skillet over medium heat.

Stir in the pears and sugar.

Cook, stirring occasionally, 20 minutes.

Increase the heat a little, and cook until the pears and sugar turn a deep, caramel brown, about 15 minutes. (Resist the temptation to quit early.)

Shake the pan occasionally, making sure pears and sugar do not burn.

Pile the pears into a 10-inch Pyrex pie plate.

Roll out the prepared pie pastry and trim to a 12-inch circle.

Cover the pears with the pastry, tucking it around the edges and down into the dish.

Slide tart onto the center rack of a 425-degree oven.

Bake until the pears bubble and the pastry turns a deep, golden brown, 35 to 40 minutes.

Pull tart out of the oven and set a flat serving platter top-side down on top of the pie plate.

Pear Frangipane Tarts Recipe & Video

Whenever I go into a French Bakery, I love to look at all the beautiful pastry tarts. One day I decided I wanted to learn how to make them. So I went to the San Francisco Baking Institute (SFBI) and took a pastry class on making tarts and pies. One of my favorites was these individual Pear Frangipane Tarts. They start with a deliciously sweet and crisp almond pastry crust. Then each tart is filled with a layer of raspberry jam, a layer of almond cream (frangipane), topped with thin slices of juicy sweet pears. But as with most French pastry tarts, it is the finishing of the baked tarts which sets them apart. So when they come out of the oven, the edges of the pears are browned, and then to make the tarts "pop", the entire surface of the tart is brushed with a shiny apricot glaze and the edges of the tarts are sprinkled with either pearl sugar (my favorite) or sliced almonds .

French Pastry Tarts typically have quite a few components. For these Pear Frangipane Tarts we have a sweet pastry crust, raspberry jam, almond cream, slices of pears, an apricot glaze, and pearl sugar (or sliced almonds). Luckily you can make some of the components ahead of time to make things easier. The pastry crust can be made a day or two in advance or you can even make and freeze the pastry for a couple of months. The raspberry jam can be either homemade or store bought. If making homemade (my preference) you can make it up to a week ahead and store it in the refrigerator. The almond cream (frangipane) can be made a few days in advance and stored in the refrigerator. Or you can even freeze it. For the pears, my preference is to use canned Bartlett pear halves, the ones that are packed either in pear juice or a heavy syrup. The reason I like canned pears is the quality is consistent year round, they taste very good, and there is very little work involved. All you need to do is to drain the pear halves and slice them. However, you can use fresh pears but you will need to first poach the pears in a sugar syrup just until tender.

Sweet Almond Pastry: First, s ift the flour with the almond meal, confectioners sugar, baking powder, and salt. Then place in the bowl of your electric stand mixer, fitted with the paddle attachment. (Can also use a hand mixer). Add the chunks of cold butter and beat on medium low speed until the mixture is mealy (grainy with no visible pieces of butter). Add the cold egg yolks and seeds from the vanilla bean (if using) and beat on low speed until the dough comes together (pastry will be yellow in color).

Place the pastry onto your work surface and gather into a ball. Divide the pastry into 6 equal pieces (about 60 grams each). Wrap each piece of pastry in plastic wrap. Place in the refrigerator to chill for at least six hours (the pastry can be stored in the refrigerator for up to three days or frozen for up to three months). After the pastry has chilled sufficiently, place o n a lightly floured surface, and roll each piece into a 5 1/2 inch (14 cm) round. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll.) Place the rounds of pastry on a baking sheet and chill in the refrigerator for about 30 minutes (to firm up the pastry which makes it easier to place in the tart rings). Then g ently place each round into a 4 x 3/4 inch (10 x 2 cm) tart ring (or pan). Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the tart ring). Gently lay in tart ring (or pan) and lightly press the pastry onto the bottom and up the sides of the tart ring (pan). With a sharp knife cut excess pastry from top of tart ring (pan). Then with a thumb up movement, again press dough into creases of ring (pan). Place the tart rings (pans) on a parchment lined baking sheet, cover, and place in the refrigerator while you make the Frangipane.

Frangipane: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs and seeds from the vanilla bean, and beat until incorporated. Scrape down the sides and bottom of your bowl as needed. Then add the almond meal, flour, and salt and beat until combined. (If not using immediately, transfer to a bowl, cover and refrigerate for up to three days.)

Place the seedless raspberry preserves (jam) in a small piping bag fitted with a small plain tip.

Assemble: Prick the bottom of each tart shell with the tines of a fork. Next, pipe thin concentric circles of the raspberry jam on the bottom of each tart shell. Then fill the tart shells about 2/3 - 3/4 full with the frangipane and smooth the tops with the back of a spoon or offset spatula. Lastly, pat the pear halves dry with a paper towel. Slice each pear half into thin slices and place one pear half in the center of each tart. Place the baking sheet with the filled tarts in the refrigerator while you preheat your oven.

P reheat your oven to 350 degrees F (180 degrees C).

Bake the tarts for about 30 to 35 minutes or until golden brown (the frangpipane will puff up during baking). Remove from oven and let cool on a wire rack.

Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac or water.

If desired, using a hand held butane kitchen torch, brown the tips of the pear slices. Using a pastry brush, lightly brush the tops of the tarts, both the pears and frangipane, with the apricot glaze. Sprinkle the edges of the tarts with pearl sugar or sliced almonds.

The Pear Frangipane Tarts are at their best the day they're made. But you can cover and refrigerate for about two days. The tarts can be frozen but the pastry crust will not be as crisp. Defrost in the refrigerator overnight.

Makes 6 - 4 inch (10 cm) tarts.

1 1/4 cups (160 grams) all-purpose flour

Scant 1/3 cup (30 grams) almond meal (ground almonds)

2/3 cup (65 grams) confectioners (powdered or icing) sugar

1/4 teaspoon (1 gram) baking powder

Seeds from 1/2 vanilla bean (optional)

5 tablespoons (70 grams) cold unsalted butter , diced

3 large cold egg yolks (52 grams)

1 cup (100 grams) almond meal (ground almonds

2 tablespoons (25 grams) all purpose flour

1/2 cup (100 grams) granulated white sugar

7 tablespoons (100 grams) unsalted butter

2 large eggs, at room temperature

Seeds from one vanilla bean (or 1 teaspoon (4 grams) pure vanilla extract)

1/3 cup (80 ml/grams) seedless raspberry jam or preserves (homemade or store bought)

6 Pear Halves (cooked) (I use canned Bartlett Pears that have been packed in either heavy syrup or pear juices)

    1. Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch diameter cake pan with 2-inch-high sides.Scatter butter cubes over sugar, then drizzle with light corn syrup. Arrange pear halves, cut side up and narrow end pointing toward center, snugly in cake pan (pears may not lie flat, but will shrink during cooking and fit evenly).
    2. Place pan on center rack in oven. Bake pears until tender and dark brown in spots, about 2 3/4 hours.
    3. Meanwhile, line large baking sheet with parchment paper. Unfold thawed puff pastry sheet on work surface. Using another 9-inch-diameter cake pan as guide, cut 9-inch round from pastry sheet. Place pastry round on prepared baking sheet. Place baking sheet on upper rack in oven and bake pastry round until puffed and golden brown, about 20 minutes. Cool pastry round completely.
    4. Using slotted spoon, carefully lift pears from syrup in cake pan and transfer to large plate to cool. do ahead Pears and pastry round can be made 4 hours ahead. Reserve cake pan with syrup. Let pears, pastry, and syrup stand at room temperature. Before serving, place pastry round, flat side up, on platter. Carefully arrange pears, cut side down and narrow end in center, atop pastry round. Place pan with syrup over medium-high heat. Boil until syrup turns dark amber color, whisking occasionally, 2 to 3 minutes. Remove from heat. Add pear nectar (mixture will bubble up). Whisk until caramel is smooth, then spoon over pears.
    1. Since this is a special meal, splurge a little by pouring a dessert wine. With the pear tarte Tatin, we like the 2005 Dolce from Napa Valley (California, $85 for 375 ml). This Sauternes-style wine is rich and elegant with dried apricot, honeysuckle, and toasted almond flavors. Because this is a sweet, intensely flavored wine, each guest needs only a small glass.

    Nutritional analysis provided by Bon Appétit

    Recipe Summary

    • 5 cups chopped peeled ripe Bartlett pear (about 6 pears)
    • ½ cup sugar
    • 1 lemon, peeled and sectioned
    • ¾ cup coarsely chopped walnuts
    • ½ cup golden raisins
    • ¼ cup dried sweet cherries
    • 1 navel orange, peeled and sectioned
    • 6 cups vanilla low-fat ice cream

    Combine pears and sugar in a zip-top plastic bag shake well. Seal and refrigerate 8 hours or overnight.

    Place 2 tablespoons lemon sections in a medium saucepan reserve remaining lemon sections for another use. Add pear mixture, walnuts, raisins, cherries, and orange to pan. Bring to a simmer over medium heat cook 30 minutes or until mixture is thick and slightly soft, stirring occasionally. Serve over ice cream.

    Cream Cheese-Filled Pear Tart

    I&rsquom so excited to share this Cream Cheese-Filled Pear Tart with you! It&rsquos one of my favorite kinds of desserts. We&rsquore talking quick and easy but looks impressive and pretty. This is a recipe to hang onto for those times when you need a simple dessert that&rsquos sure to be a hit.

    The tart starts easily enough with puff pastry. Add to that a layer of sweetened cream cheese, some spiced pears, a few nuts, and it&rsquos ready for a quick stint in the oven. That&rsquos all there is to it! It&rsquos such a great option for a simple yet fantastic dessert.

    For this tart, I roll out the puff pastry just a bit to make it slightly larger and thinner. I aim for about 1/8-inch thick. Then use a knife to score the edges to give yourself a visual for the filling and to encourage the sides to puff and form a raised crust around the filling. Take care not to cut all the way through the pastry.

    All the pears need is a bit of brown sugar, cinnamon, and nutmeg. If you want to add more spice, go for it. Use your favorite blend of spices to punch up the flavor a bit.

    The sweetened cream cheese mixture underneath all of those pears adds such amazing flavor. That layer is kept thin so that it won&rsquot make a mess when baking and also to keep the flavor balance so that it doesn&rsquot overpower the pears. It&rsquos not too sweet, either, so that you can enjoy the sweetness of the pears along with a little tartness from the cream cheese.

    The hazelnuts are certainly optional, but I love the crunch they add. It&rsquos a nice texture contrast with the soft pears and pastry. You can, of course, substitute another nut if you prefer. Almonds, pecans, and many others would be a great choice.

    This lovely tart can be served warm or at room temperature. I especially love it warm with a bit of sweetened whipped cream. Of course, ice cream would be fantastic, too. However you serve it, I hope you&rsquoll love it as much as I do!

    4. Assembling & baking this Pear Tart

    And now, putting the tart together:

    Pour the pistachio filling into the tart shell and spread evenly

    Place 7 pear halves on the surface in a radial pattern with the narrow end pointing inwards. Cut the 8th half so it fits in the middle to complete

    Bake for 35 minutes at 200°C/390°F (180°C fan) for 35 minutes and

    When it’s ready, the surface will puff up slightly and be a beautiful bronze colour.

    Finishing: To give it a lovely shiny finish, brush with warmed apricot jam. Finally, sprinkle over finely chopped pistachios.

    Recipe Summary

    • cooking spray
    • ½ cup white sugar
    • 3 tablespoons butter, softened
    • ¾ cup all-purpose flour
    • ⅓ cup finely chopped almonds
    • 1 (8 ounce) package cream cheese, softened
    • ¼ cup white sugar
    • 1 egg
    • ¾ teaspoon almond extract
    • 1 (15 ounce) can pears, drained and thinly sliced
    • 1 tablespoon white sugar
    • ¾ teaspoon ground cardamom
    • ¼ teaspoon ground cinnamon

    Preheat the oven to 425 degrees F (220 degrees C). Coat a 9-inch fluted tart pan with a removable bottom with cooking spray.

    Beat sugar and butter together in a small bowl until crumbly. Beat in flour and almonds. Press over the bottom and up the sides of the prepared tart pan.

    Beat cream cheese in another small bowl until smooth. Beat in sugar, egg, and vanilla extract. Spread over the crust. Arrange pear slices over the cream cheese layer.

    Combine sugar, cardamom, and cinnamon in a small bowl. Sprinkle over the pears.

    Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 15 to 20 minutes.

    Cool tart on a wire rack for 1 hour. Refrigerate for at least 2 hours before slicing.

    1. Put the butter in a 23.5 cm (9¼ inch) diameter non-stick ovenproof frying pan over medium-low heat. Sprinkle over the sugar and add the vanilla seeds and pod. Arrange the pear halves neatly in the pan, cut-side down and with the bases around the outside and tops pointing to the centre. Place one pear half in the middle, cut side up.

    2. Preheat the oven to 220°C (425°F/Gas 7). Cook the pears for 10 minutes, shaking the pan occasionally as the mixture will caramelise in the pan unevenly and shaking it will help keep the caramel smooth. Cook for a further 2 minutes or until the cut side of the pears is light golden.

    3. Meanwhile, use a rolling pin to roll out the pastry on a lightly floured work surface to a circle, about 4 mm (¼ inch) thick. Use a sharp knife to cut out a 32 cm (12¾ inch) circle from the pastry.

    4. When the pears are caramelised underneath, remove the pan from the heat. Place the pastry on top and tuck it in around the side of the pan, close against the pears.

    5. Transfer to the oven and bake for 30 minutes or until the pastry is puffed and deep golden.

    6. Remove from the oven and set aside for 3 minutes to cool slightly. Place a serving plate over the pan and hold the base using a kitchen towel. Carefully invert the tart onto the plate, then remove the pan. Serve the tarte tatin with vanilla ice cream.


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