i had such high hopes for this recipe — it looked delicious going into the oven!
and it looked ok coming out of the oven
but alas after cutting into it it didnt look too hot — it was really watery — maybe the pears were too ripe?? released too much liquid?? so i let it set overnight…. that didnt do much to help it.. the insides looked like curdled milk… we each tried a bite or two… and it could have been good.. not sure what went wrong!
Rustic Pear and Cream Cheese Tart
adapted from purewow
4 pears peeled, cored and sliced into ¼-inch slicesJuice of half a lemon
½ cup sugar, divided
1 cup mascarpone cheese
¼ cup sour cream
1 teaspoon pure vanilla extract
1 pie crust (your favorite recipe or store-bought)
1. Preheat the oven to 375°. Toss pears in lemon juice to prevent from turning brown. In a large bowl, mix half the sugar with mascarpone cheese, sour cream, egg and vanilla.2. Roll out the pie crust and place in a 9-inch fluted tart pan, with excess hanging over the edges. Spread cream-cheese mixture in bottom of tart shell. Layer pears over cheese mixture. Sprinkle remaining sugar over pears.
3. Fold excess dough over edges of tart pan for a rustic look. Bake until crust is golden brown, 35 to 50 minutes. Slice and serve.
i debated between baking with pears or coconut… i had bought a bag of d’anjou pears at costco and no one seemed to be eating them… so i used one in a pizza and decided to go with the pears before i had to toss them 🙂 the bread came out pretty good — tastes like a breakfast bread 🙂 next time i would do 1/2 regular sugar and 1/2 brown sugar, and definitely add more pears. (maybe even add nuts) the original recipe called for the pears to be shredded, but i diced them — i wanted chunks 🙂
adapted from smitten kitchen
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup butter, softened
3 eggs, lightly beaten
2 cups sugar
3 pears firm, ripe pears, diced
2 teaspoons vanilla extract
Heat your oven to 350°F (175°C) and lightly grease and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and stir with a fork to mix everything well.
Peel and core pears, then dice them. set them briefly aside. In a medium bowl, combine the butter, eggs, sugar, pear, and vanilla, and stir to mix everything well. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.
Quickly scrape the batter into the prepared pans and bake at 350°F (175°C) for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the center comes out clean.