Saturday, November 22, 2008

pear tart & pumpkin bars...

2 cups flour
3/4 cup finely chopped walnuts
3/4 cup brown sugar, lightly packed
12 tablespoons cold butter (1 1/2 sticks), diced
1 egg yolk
2 pounds ripe d'anjou pears, cored and cut into slices

Preheat the oven to 400 degrees F.Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the pears in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the pears. Bake the tart for 25-30 minutes, or until it's lightly browned. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
4 eggs
1 15oz can pumpkin
1 ½ cups sugar
1 cup canola oil

Combine dry ingredients. Beat eggs. Add pumpkin, sugar and oil. Mix to combine. Add dry ingredients. Bake on large, greased baking sheet, 350 degrees 25-30 min. Cool completely and frost. Cut to make 48

Cream Cheese Frosting
6 oz cream cheese
½ cup butter
2 tsp vanilla
4 cups powdered sugar
thin with milk if needed

Want something other than pumpkin or apple pie on Thanksgiving?? Here are two wonderful, different suggestions. I think the pumpkin bars speak for themselves. They are always a favorite in the Fall. The pics just show tips for cutting even, same sized bars. Cut in half, then in half again. Then, cut into thirds or half again. Rotate pan & repeat. I hope that makes sense...
The pear tart is the same recipe as the plum tart I made over the summer...I just swapped out the plums for pears. Fab.u.lous. This is one of my all-time favorite desserts. You could even add dried, sweetened cranberries for a festive touch! It really is so easy to put together, but looks like something that took quite a bit of effort. Great way to fool everyone!!
A little tip on baking with pears that are a just a little soft to the touch. DO NOT PRESS TOO HARD or you will just bruise them. If pears are too firm, they will not soften when baking.
Try something new this year!!


Annie Miller said...

YOU are KILLING my diet! Thos look amazing. I had your butter-balsamic raviolis yesterday. YUM!

Stephanie said...

This looks DELICIOUS!!! I'm going to post it on my blog (only because I don't want to forget the where I got the recipe when MY diet is done) I gave you credit though. YUMMMY!! Thank you!! And keep posting!!!