Pear Tart Recipe With Amaretto Glaze

Pear Tart Recipe With Amaretto Glaze


	Italian Pear Tart Recipe "Glazed with amaretto syrup" Two things separate this Italian pear tart recipe from a normal tart and place it proudly in the Italian dessert recipe category: The almond pastry crust. The amaretto syrup glaze. You can skip the homemade almond butter crust IF you really want to and yeah, it would still be considered an authentic Italian pear tart. Why? Where else would you find an amaretto syrup glaze? Now, if the almond crust and the amaretto glaze are pushing your experimentation boundary a tad...hmmmm, you might just wanna make a normal tart. Sigh Think again. Really do you want to be that predictable? Why not see if these substitution ideas might work for you? Italian Pear Tart Recipe It's this simple, really. YIELD - One 9 or 10 inch tart Ingredients: One almond butter pastry crust (directions at the bottom of the page) * 1 pie crust * 5 pears, quartered, cored, peeled, and sliced * 2/3 cup sugar, divided * 1 Tbsp. lemon juice * 1 - 2 Tbsp amaretto Procedure * Preheat oven to 350 degrees F (175 degrees C). * Prepare the crust. * Roll out the pastry on a floured surface and trim to fit the pan. * Poke with fork, toothpick, tip of knife, scissors (kinda kidding on the scissors - but I have done it). Just get the pastry so it can vent. * Bake the crust approx 7-10 mins. * While pastry is cooking do the following: * Slice pears thin and toss with HALF of the sugar (technically 1/6 cup) and lemon juice. * Arrange pears over the crust (reserve 4 or 5 slices of pears for glaze) in whatever design makes the presentation you want.(You can just dump them in for a rustic-homey-tart kinda look) * Bake until crust is brown on the edges and pears are tender, about 40 minutes. Really watch this. NOTE: Some pears are super duper ripe and they will be ready sooner, sooooooo you may want to cook the crust longer prior. But you read the recipe ahead of time because that is what your mother trained you to do, right? So this isn't a surprise at this point, is it? The Glaze: Warning: This adds a lot of "sweet". So if your pairs were ripe, fair warning! While the tart is cooking bring remaining 1/6 cup sugar, reserved pear slices, and 1/3 cup water to a boil. * Reduce heat to maintain a steady simmer and cook until syrup thickens. (about 10 minutes) * Take the syrup off the burner, set it aside and let it cool. * Strain syrup if there are pear chunks floating. * Add the amaretto (you may need to adjust the amount if your pears are ripe.) The amaretto adds a lot of sweetness. Again, my second warning. Hee Hee Hee. Use your judgment. I have added too much amaretto and had my kids refuse to eat the tart because it was too sweet. If your pairs were kinda gross and hard to begin with - this is your answer to redeem their value. Help! I don't have a tart pan! So what! Is it really about the pan? This pear tart recipe will taste as good and look as pretty in any of the pans listed below. The key is not forming the dough too high: a pie pan/plate a square baking dish a springform pan Looking to use amaretto in more Italian dessert recipes? Worried that big bottle of amaretto needs more use than just this pear tart recipe syrup? There's TONS of Italian desserts (and drinks!) that use amaretto! Amaretto Sour Drink Recipe (impress your neighbors) Peach Cake With Amaretto Sticky and GOOOOOOOD! Apricot Bars Apricots soaked in amaretto Do I have to use butter for this pear tart recipe? Yep! You don't want to ruin a beyootiful Italian pear tart recipe, do you? Do I have to use unsalted butter? This pastry recipe was adapted from one of Oprah's magazines. Let's not mess with Oprah. IF you only have salted butter on hand....you *may* be okay. Not saying you are - but sometimes the recipe will fly and NOT taste too salty. However, IF you use salted butter be aware your tart could taste a tad salty. Can I use type of pear? Yep - any pear type will work in this pear tart recipe. Be cautious with the amaretto glaze. IF your pears are very ripe the amaretto glaze is very sweet, so pull back on the sugar. Otherwise any pear type will work. Looking for more Italian dessert recipes that use FRESH fruit? Plum Recipes Plum Cake Recipe Plum Jam Recipe Plum Tart Oranges Orange Bread Recipe Orange Cookies Orange Glaze Figs Recipes Italian Fig Cookies Recipe Strawberry Recipes Strawberry Mousse Recipe Strawberries and Marsala Recipe Fresh Strawberry Cake Recipe Berry Sangria Back to the Pear Tart Recipe. Almond Butter Pastry Crust YIELD - One 10 inch tart crust Ingredients: * 1 cup flour * 1/4 cup finely ground blanched almonds or almond flour * 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes * 1/2 teaspoon salt * 1/2 heaping teaspoon brown sugar * 1 1/2 to 3 Tbsp ice water, very cold The pastry recipe I found at Simplyrecipes. They adapted it from Oprah's magazine. And where they got it - who knows? It's not a super secret, adaptations for this crust are found ALL over. How do I make almond flour? EASY! Do you... have a blender? have blanched almonds? Throw the almonds in the blender and grind away!* *POOF* You got almond flour. Consider yourself a gourmet chef! Do I need blanched almonds for the almond flour? Yep. "Blanched" means is no skin. You can do this yourself, no need for an extra trip to the market. Here's how: Boil water Put almonds in boiling water for ONE minute NO LONGER - seriously NO LONGER! Drain almonds immediately and rinse with cold water Rinse again Other Italian Dessert Recipes With Blanched Almonds Almond Butter Cookies Almond Biscotti Recipe Chocolate Torte Recipe Lemon Cookie Recipe Pear Tart Recipe Superbowl Sunday is coming up! The best Italian Dessert Recipes for a party like this are ones that are: FAST Finger Foodish (not big hunky sticky globs of gooey-ness that get on your furniture) And freeze-aheads A couple of my favs for this are Cappucino Cookies (lots like choc chips but with a twist) Anisette Cookies (Always on the top 5) Rum Balls (Gingersnaps and Rum) Let's not for get the drinks to go with the beer that will be present! Check out my Italian drinks section for that. Lisa Would you like to share this page? You know how to do it! Thanks for sharing the sugar love! Contact Me Privacy Policy About
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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.