Pear Torte and Pear Crisp, easy desserts in a clutch
Pear Torte Makes a New ClassicEvery year since 1938 the New York Times has featured its famous Plum Torte Recipe. We decided it was time to change it up this fall and give it a go with pears. The results? Magnificent! We love the pear flavor and sweetness.
We also love that it is quick to prepare, not too detailed, and looks good enough for company. Finally, we love the versatility. This pear torte makes a beautiful coffee cake and topped with vanilla ice cream and caramel sauce, a decadent dessert.
1 cup sugar (we used ½ brown and ½ white)
1 stick unsalted butter, softened
1 cup flour*
1 tsp baking powder
Pinch of salt
2 capfuls vanilla
3 pears (Bosc, Concorde, D’Anjou, or what you have!)
--We love the Concorde pears from FruitShare!
Lemon juice, cinnamon, sugar, for topping
*We are not professional bakers, so we do not have specific standards on crumb or elasticity. We go on flavor and texture. This recipe is one that can substitute well to gluten-free if necessary. We recommend ½ cup almond flour and ½ cup gluten-free flour or flour mixture, and 1 tsp Xantham gum if you have it.
Cream butter and sugar together. Next add eggs, vanilla, and mix. Finally combine the flour, baking powder, and salt with the mixture.
Grease bottom and sides of a springform pan or baking dish. Next spoon batter into the pan covering the bottom. Finally, take pear slices and lay on top. Spritz with a bit of lemon juice and Sprinkle on top of the torte with cinnamon and sugar.
Bake at 350 degrees for approximately 45-50 minutes. Torte will look golden brown on the edges and top . Check to be sure it is fully baked in the center using a toothpick. Remove from the oven and let cool. Serve your pear torte with home-made whipped cream, vanilla ice cream or strong black coffee.
Practically Instant Pear CrispAny good baker worth their stripes is familiar with the notion of making crisps. Crisps are the easiest dessert possibly on the planet to make and can be made with almost any fruit you have on hand.
Make a crisp if you have an abundant harvest, a crisper drawer in the fridge with some fruit beginning to look less pretty, or to serve for friends who stopped over for a glass of wine and ended up staying for dinner—as if that never happens! And leftovers make an excellent breakfast. In fact, FruitShare owner, Everett Myers, counts pies and crisps as breakfast fare at his farm.
Everett’s mom’s bulletproof crisp topping is one that works every time. We have also included a flourless (and a bit healthier) variation below. For either, begin with 4-5 cups of fruit (or at least plenty to cover the pan), washed, cored and diced.
Bullet-Proof Crisp Topping
1 stick of butter softened
¾-1 cup brown sugar
1 cup flour
Combine flour and sugar in a bowl, add softened butter and mix. We prefer to mix with our hands to work the dry ingredients into the butter. Mix only enough to absorb dry ingredients.
Flourless Crisp topping
½ cup almond meal
½ cup rolled oats or quinoa flakes
A pinch of sea salt
½ t ground cinnamon
2 T maple syrup
2 T Olive oil
It is hard to imagine a crisp without butter or sugar, but there are a lot of us looking for healthier, lighter options. We found this recipe in Gwyneth Paltrow’s cookbook, It’s all Good.
For either recipe: Add fruit to pie pan or baking dish to cover the bottom. Although many recipes for crisps include sugar for the fruit layer, we prefer not to. Next using either topping, cover fruit with topping If possible in dime-sized chunks or if not sprinkled over the top.
Bake in the oven at 350 for 40-50 minutes or until crisp browns and fruit is bubbly on the sides. Remove from oven and allow to cool. Serve warm or at room temperature.
Ok, so more pear recipes are on deck! In the meantime let us know how you do. If, after the Pear Torte, you are ready for more, see also our Pear Pie recipe.