Tag Archives: pear

Heavenly Pear Custard Kuchen

When I’m an old lady with a dozen little grandkids at my knees, this is what I will make for them. The original recipe is actually from someone’s grandma, so you know it’s good. I changed it ever so slightly and only because I didn’t have all the ingredients listed.

Normally I like to use my favorite sweet pastry crust recipe for pies, but in her post, Jules talks about the cookie-like crust and how it is really the star of the pie, so I went with hers. You know, I’m glad I did because the crust really is something special—it’s crumbly, crunchy and full of sugar and spice. The custard is lovely too, not too sweet and tastes incredible in combination with the pears. Instead of the called for whipping cream, I used evaporated milk because that’s all I had. I don’t think it affected the flavor or texture very much. One thing about the pears: it’s important that they are soft. If you use canned, then you don’t have to worry, but if you use fresh, be sure to poach them first. I happened to have two fresh pears at home already, which is why as part of my prep, I peeled, halved and cored them and then poached them in water flavored with lemon juice and a little sugar until soft yet still firm. The original actually called for canned plums, which I’m sure would also taste amazing, as would perhaps apple and peach.

Grandmas always make things with love, which I suspect is the real secret ingredient to this pie. So make it with a full heart and share it with the ones you love.

Enjoy!

Heavenly Pear Custard Kuchen (adapted from Jules Food)

printable recipe

INGREDIENTS

1/2 cup butter, at room temp.

1 cup sugar

1 1/4 cup all purpose flour, sifted

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp baking powder

1 can pear halves or 2 fresh, which have been peeled, halved, cored and poached

1 cup whipping cream (I used evaporated milk)

1 large egg, at room temp.

METHOD

  1. Pre-heat oven to 375 F. Cream the butter and sugar together in a large mixing bowl.
  2. In a separate, smaller bowl, mix together flour, salt, cinnamon, nutmeg and baking powder.
  3. Add dry mixture to the creamed butter and sugar and blend together. Reserve one-third for later use. Press the remaining dough mix into a 9-inch tart or springform pan.
  4. Distribute the pear halves over the crust. Sprinkle the reserved dough mix evenly over the top. Bake at 375 F for 15 minutes.
  5. Whisk together the egg and whipping cream (or in my case, evaporated milk).
  6. After the first baking phase is finished, pour the custard over the pears and continue to bake until the top is golden and the custard is set, 25-30 minutes.

Feelin’ Fine French Pear Tart

I can’t explain why, but lately I just feel like celebrating—celebrating Spring, family, and my peaceful life. And I have chosen to show my gratitude the best way I know how: by baking.

I couldn’t wait to get home yesterday and make this French pear tart. It’s another Dorie masterpiece: elegant pear fans baked into a rich almond cream sitting atop a light, buttery crust. (Oh my goodness, I’m almost drooling over my own words.)

This may look complicated to make, but really it isn’t. I was pleasantly surprised at how uncomplicated it actually was to put everything together. The only adjustment I made to the recipe was to use a sweet pastry dough recipe from my Swiss TipTopf cookbook. The thing I love most about this dough is that I can do it by hand. Maybe it’s just me, but I love the feeling of cold butter and flour rubbing between my fingertips. For once, it’s actually a good thing to have cold hands (besides the whole “cold hands, warm heart” thing :P)—the butter doesn’t melt when I mix it into the flour.

Apart from the dough, I followed everything Dorie said to do. You know, it really does pay off to the follow directions and to measure exactly (and I was exact down to the gram). I don’t know why my pears are so brown. I’m not too upset about it because the taste more than made up for the slightly odd appearance. The golden crust is flaky and crisp, the pears are tender (but not mushy) and the almond cream—infused with sweet pear juice—is so incredibly smoooooth.

So will I be making this again? Oh, yes! What a way to celebrate all the good things in life!

Enjoy!

French Pear Tart (adapted from TipTopf and Dorie Greenspan’s recipe from Baking From My Home to Yours)

Makes one 26 cm springform tart

Sweet Tart Pastry (Muerbeteig)

200 g all purpose flour

1/2 tsp salt

100 g very cold unsalted butter, diced

2-3 tsp evaporated cane sugar

zest of 1/2 an organic lemon, grated

1 egg, at room temp. , whisked

2 tbsp cold water

Almond Cream

3 tbsp unsalted butter, at room temp.

150 g evaporated cane sugar

150 g ground almonds

1 large egg

1 tsp flour

1 tsp cornstarch

1 tsp vanilla extract

Tart

3 pears

METHOD

Sweet Tart Pastry

  1. In a medium mixing bowl, whisk together flour and salt. Add the butter and with your fingertips, gently rub flour and butter together until evenly combined.
  2. Mix in the sugar and grated lemon zest.
  3. Make a well in the dry mixture. Pour the egg and water into the well and with a fork, very quickly whisk the flour into the egg (working from the outside in). Once the dough starts forming, use your hands to gently pat it into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. (Or you can press the dough into the springform first—I put a plastic sandwich bag on my hand to do this, in order to avoid sticking and overhandling—and then chill.)
  4. While the dough is chilling, pre-heat the oven to 428 F (220 C).
  5. Fit a piece of tin foil tightly against the dough. Bake for 15-20 minutes on the center rack. Once finished baking, carefully remove the foil. If the crust has puffed up, use the back of a spoon to gently push it back down.

Almond Cream

  1. Put the butter and sugar in the workbowl of a food processor and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended.
  2. Add the flour and cornstarch, process, and then add the egg.  Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend.

If you prefer, you can make the cream in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula.  In either case, the ingredients are added in the same order.  Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

Assembly

  1. Center a rack in the oven and preheat the oven to 350 degrees F.  Have a lined baking sheet at the ready.
  2. If you are using fresh (unpoached) pears, peel them now.  If you are using poached or unpoached pears, cut them in half from blossom to stem and core them; rub the unpoached pears with lemon juice.  Whatever pears you have, make sure to pat them dry – really dry – so that their liquid won’t keep the almond cream from baking.
  3. Fill the baked crust with the almond cream, spreading it even with an offset metal icing spatula.
  4. Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it, wide-end toward the edge of the crust, over the almond cream.  The halves will form spokes.
  5. Put the crust on the lined baking sheet, slide the sheet into the oven and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns.  Transfer the tart to a rack to cool to just warm or to room temperature before unmolding.
  6. Right before serving, dust the tart with confectioners’ sugar.  If you prefer, prepare a glaze by bringing about 1/4 cup apple jelly and1/2 teaspoon water to the boil.  Brush the glaze over the surface of the tart.

Winter Salad of Sauteed Carrots, Bartlett Pears and Blue Cheese

Does it seem like all I ever eat are pastries and salad? Based on my posts, perhaps it does. It’s actually probably not such a bad idea to balance the brownies, cookies and cakes with light and fresh veggie dishes.

Tonight was no different. Before baking a completely awful-for-you, artery-clogging and incredibly, buttery and decadent almond buttercake, I made myself a quick winter dinner salad of sauteed carrots, sliced bartlett pears and crumbled blue cheese over a bed of balsamic vinaigrette-dressed romaine lettuce. (Yup, still working my way through the family-size bag of carrots in the fridge.)

I really enjoyed this salad. Not only did it take only 15 minutes total to prep, cook and plate, but it also turned out to be an interesting combination of wintery vegetable and fruit flavors. Pear and blue cheese are always a great food-pairing; these tossed with balsamic-dressed salad greens is even better. I wasn’t worried about adding the carrots—besides being mild in flavor, I knew sauteeing them would bring out a sweetness that would complement nicely with the pears and blue cheese.

Winter Salad of Sauteed Carrots, Bartlett Pears and Blue Cheese (my own recipe)

Serves 2.

INGREDIENTS

Carrots

2 carrots, peeled, cut into thirds and sliced lengthwise thinly

2 cloves garlic, sliced thinly

1/2 medium onion, sliced thinly

1/2 tsp sugar

olive oil

salt and pepper to taste

Salad

6 large leaves romaine lettuce, washed, dried and roughly chopped or torn

2 bartlett pears, quartered, cored and sliced

2 oz blue cheese, crumbled

1/4 cup balsamic vinegar

2 tbsp extra virgin olive oil

salt and pepper to taste

DIRECTIONS

  1. Heat a non-stick pan over low heat. In a little olive oil, saute the onion, garlic and carrots until tender (ca. 10 minutes).
  2. While the carrots are cooking, prepare the dressing by whisking together the vinegar, extra virgin olive oil, salt and pepper in a small bowl. Set aside.
  3. In a salad bowl, toss the lettuce, half the pears and the dressing together. Divide between two plates.
  4. Once the carrots are finished cooking, Top each plate with the carrots and remaining pear slices. Crumble the blue cheese over the top of each plate.
  5. Serve.