We eat upside-down pear pie at home. Recipes by Yulia Vysotskaya: delicious pear tarte tatin

Every housewife can prepare a delicious and aromatic pie with pears in the oven. Those who adhere to a raw food diet will love this no-bake apple and pear pie. A few simple fruit baking recipes.

Quick pear pie

Autumn generously bestows fruits. Fruit pulp contains vitamins and microelements necessary for human health. Charlotte (apple pie) is one of the most popular desserts. But you don’t often see a pie with pears in the oven. It's time to correct this injustice.

The simplest recipe is the guarantee that the pie will turn out exactly as planned. The less complexity there is, the less chance of mistakes and failures.

Ingredients:

• 5-6 small pears;
• 3 eggs;
• ¾ tbsp. Sahara;
• 1 tbsp. wheat flour;
• ½ tsp. soda quenched with vinegar.

For the pie, you should not take too soft fruits, because in the process they will turn into porridge. The peel can be cut off. If the skin of the pears is not very thick, then wash the fruits well with a brush in hot water.

1. Cut the washed pears into thin slices or cut into cubes. To prevent the flesh from darkening while the dough is being prepared, the pears should be covered with cling film.
2. Break 3 eggs into a bowl, add sugar and beat thoroughly with a whisk (without a mixer). Add soda to the egg foam. Sift the flour through a sieve and knead the dough. The consistency should resemble thick sour cream.
3. Place the mold in the oven, preheated to 180 0 C, for 10 minutes. Grease the bottom and edges of the mold with vegetable oil and sprinkle with a thin layer of flour. This measure will protect the cake from burning.
4. Place pears on the bottom of the mold, fill them with dough, and place in the oven for 30-40 minutes. Readiness can be determined using a wooden toothpick. You need to keep in mind that ripe, juicy pears will release juice and the dough may seem raw for a long time, although in fact the pie will already be ready.

Treats for raw foodists

During heat treatment, a significant part of the beneficial substances is destroyed. But pie for raw foodists is a special case. It is tasty and healthy, extremely easy to prepare, and therefore will become a favorite dessert for the whole family.

The main component for preparing the dish will be nuts. You can choose any according to your taste, but the most successful solution will be in favor of almonds, hazelnuts or a mixture of them in any proportions. In addition, you will need honey and spices - saffron, cardamom, cinnamon, vanilla.

1. Peel the nuts and soak them overnight in warm water.
2. In the morning, drain the water, grind the nuts in a blender, gradually adding spices and honey (3-4 tbsp.).
3. When the mass becomes homogeneous, it needs to be divided into 2 parts, one slightly larger than the second.
4. Line a glass pan with cling film and place most of the “dough” on the bottom, forming it into a basket.
5. Wash the pears and apples, remove the seeds, peel them if desired, and cut into small cubes. You can also add a few tablespoons of honey to the fruit.
6. Place the fruits in the center of the pie, cover them with a “crust” of the second half of the nut mass. Place the mold in the refrigerator for 10-12 hours, then remove the cake from the cling film and serve with tea.

Curd dessert for those with a sweet tooth

In contrast to the ascetic raw food, cottage cheese dessert is sweet and high in calories, but very tasty.

Ingredients:

• 1 stick of butter (it needs to be refrigerated so that the butter is hard);
• 1 ½ tbsp. wheat flour (sift through a sieve);
• 70 g powdered sugar;
• 1 egg;
• a pinch of fine salt;
• 400 g soft cottage cheese (it can be replaced with regular crumbly cottage cheese by adding 2 tablespoons of fat sour cream);
• 2 eggs;
• 2 tbsp. l. powdered sugar;
• 2 tbsp. l. corn starch (if you don’t have corn starch, you can use potato starch);
• juice of ½ medium lemon;
• ½ tsp. ground cinnamon (fans of this seasoning can add 1 tsp);
• 2 medium ripe but not very soft pears.

Preparation:

1. Add 70 g of powdered sugar and a pinch of salt to the sifted flour, mix well.
2. Cut the butter into small pieces, add to the flour, and use a sharp knife to “chop” the dough until you obtain coarse crumbs.
3. Whisk the egg and stir it into the dough.
4. Form the dough into a ball, wrap it in cling film and put it in the refrigerator for 1-2 hours.

Filling:

1. Separate two yolks and mix them with cottage cheese.
2. Add 1 tbsp. l. powdered sugar, starch and cinnamon (vanilla sugar will not be superfluous).
3. Wash the pears well, remove the seeds, cut into slices, mix the slices with lemon juice.

Roll out the chilled dough into a crust up to ½ cm thick. Grease the mold with vegetable oil, lay out the cake, forming sides, and prick in several places with a fork. Preheat the oven to 180-200 0 C. Place the mold with the dough in it for 10 minutes.

While the cake is baking, the whites (remaining from the yolks in the filling) need to be beaten until an elastic mass is obtained, adding 1-2 tbsp. l. powdered sugar. Then carefully fold the whites into the curd mass and beat again.

Remove the pan from the oven. Distribute the filling evenly over the surface of the crust. Place the pear slices, skin side up, submerging them in the filling. Sprinkle powdered sugar, cinnamon, vanilla on top and bake for 35-40 minutes until done.

Layered miracle

To prepare the dessert according to the following recipe, you will need puff pastry. You can prepare it yourself or buy it already prepared. For the pie you will need yeast-free. In this case, the dough needs to be defrosted.

1. Roll out 2 layers. Place one in the refrigerator, first covering it with cling film to prevent it from drying out. Fold the second one in half lengthwise and make cuts on the side along the entire length (transverse or oblique). It is best to use a very sharp knife or special tools so as not to disturb the structure of the puff pastry.
2. Carefully unroll the layer, being careful not to tear it, and place it under the film in the refrigerator.
3. For 0.5 kg of dough you need 1 medium-sized pear and 1 apple. Wash, peel, remove seeds and cut into thin slices. Place them in a glass bowl, add 1 tbsp. l. cognac, 2 tbsp. l. Sahara. Chop peeled almonds (2 tbsp) with a knife or in a blender and add to the filling.
4. Remove 1 layer (whole) from the refrigerator. If you immediately put it in the refrigerator on a chilled, slightly damp baking sheet, it will be much easier to work with. Spread the filling evenly over the dough, leaving the edges (1-2 cm) free. They need to be greased with beaten yolk, sprinkle the filling with sugar and cover with the second (cut) cake layer. Press well around the edges so that the filling does not leak out during cooking.

Before putting the pie in the oven, place it in the refrigerator for 15 minutes. Then brush the center with beaten egg white or yolk, sprinkle with sugar and bake for about half an hour at a temperature of 210 0 C.

Jellied pear pie

The recipe for jellied pie is simple; even an inexperienced housewife can handle its preparation. The result is a delicious, aromatic and very beautiful dessert.

1. In a deep bowl, mix 1 tbsp. sifted wheat flour and 3 tbsp. l. Sahara. Cut ½ stick of butter into cubes, add to flour and rub with your hands until you get coarse crumbs.
2. Beat 1 egg and 20 ml of cold water into the dough. Quickly, without hesitation, knead the dough. Important: you need to knead the dough by hand, not with a mixer, so that it acquires the desired structure. The dough will be dense, elastic, tough and will not stick to your hands.
3. It is convenient to use metal springforms for baking. The bottom should be covered with parchment paper, and then, additionally, grease both the bottom and the side walls with butter. This will prevent the cake from burning in the oven.
4. Form a base from the dough so that the height of the side walls is 2.5-3 cm. You need to try to ensure that the thickness of the dough is uniform over the entire surface. At the end of the process, the mold should be placed in the refrigerator for 30 minutes.
5. Preheat the oven to 180 0 C. Prick the cooled base in several places with a fork and bake for 10 minutes.

During this time you need to prepare the filling:

• mix 250 g of fat sour cream and 3 tbsp. l. Sahara;
• beat in 1 egg;
• add 2 tsp. vanilla sugar;
• stir with two tbsp. l. wheat flour.

Beat the filling with a whisk or mixer. Wash the pears, cut them in half, remove the seeds and stem. Then cut each half into slices so that the fruit retains its original shape (do not cut the slices all the way through).

Remove the browned base from the oven and sprinkle with breadcrumbs. Arrange the pear halves in the shape of flower petals (straightening the slices a little so that there is space between them). In the middle you can form a “rose” from pear slices. Pour the fruit on top and place in the oven for 20-30 minutes. Readiness can be judged by the state of the filling - it should not be liquid.

Changeling from Julia Vysotskaya

Cooking guru Yulia Vysotskaya offers her recipe for caramelized upside-down pie with pears and nuts.

You will need:

• 1 pack of fatty butter;
• 4 eggs;
• 1 tbsp. wheat flour;
• ½ tbsp. Sahara;
• ½ tsp. baking powder for dough (or baking soda, quenched with vinegar);
• a pinch of salt;
• 50 g almonds;
• 3 cardamom pods.

For the filling you need:

• 3 ripe pears;
• ½ tbsp. Sahara;
• 50 g walnuts;
• 1 tsp. butter;
• a pinch of salt.

1. Wash the pears, remove the seeds, cut into 4 parts. Heat a deep frying pan with a thick bottom, melt ½ tbsp. Sahara. Place the chopped pears, carefully turning them over, cover them on all sides with caramel.
2. Grind almonds in a blender. Remove the seeds from the cardamom pods and crush them slightly.
3. Beat 1 stick of butter and ½ tbsp with a mixer at low speed. Sahara. Add cardamom, salt and baking powder during the process. Add eggs, almonds (chopped), mix until smooth.
4. Preheat the oven to 180 0 C. Place the pears in a hot pan, greased with butter, leaving small gaps between them (fill them with walnuts). Add a pinch of salt to the remaining caramel and cook it over low heat, then pour it over the nuts and pears.
5. Cover the filling with dough so that the fruit is not visible and bake for 40 minutes. While the pie is hot, turn it over so that the filling is on top. If you allow the dessert to cool, there will be no way to remove it from the mold.

Everyone will choose for themselves which pie to make with pears in the oven (or without it). The main thing is not to miss the moment, to enjoy the taste and aroma of these fruits.

Treating yourself to delicious homemade cakes is always a pleasure. It’s not at all difficult to prepare it yourself – even for novice cooks. A simple recipe from Yulia Vysotskaya will help you with this. Pear pie is an incredibly aromatic and delicious dessert. It goes well with tea, compote or juice. It can be eaten both warm and cooled, so the recipe can be considered universal. Prepare this pie for a holiday or an ordinary day and receive compliments on your culinary skills from family and friends!

Ingredients

For the test

• premium wheat flour - 240 g;
• chicken eggs - 3 pcs;
• butter (72.5% fat) - 110 g;
• cream from cow's milk (30-35% fat) - 150 ml;
• drinking water - 5 tbsp. l.;
• white sugar - 125 g;
• sea ​​salt - 5 g;
• baking powder for dough - 10 g.

For filling

• medium-sized pears - 3 pcs. (350-400 g);
• lime - 1 piece;
• brown sugar - 50 g;
• cognac - 40 ml;
• white chocolate - 100 g.

For decoration

• powdered sugar - 2 tbsp. l.

Cooking steps

Start the recipe from Yulia Vysotskaya by turning on the oven and preheating it to 190°C. While the oven is heating up, prepare the necessary food and utensils for the cooking process. This will make your cooking easier and faster. If you plan to treat children to pear pie, then exclude alcohol from the recipe.

Stage No. 1. Preparing the filling

1. Take the pears, rinse them under running water and place them on a kitchen towel to dry the fruit. Divide each fruit in half, remove the core and seeds. Discard the peel if it is rough. Then cut the pears lengthwise into fairly large slices as shown in the photo below.

2. Wash the lime and dry it. The recipe involves using juice from only half the fruit. You won't need anything else. So squeeze the juice from the lime into a small plate or cup.

3. Place the pear slices in a large, deep bowl, sprinkle them with lime juice, sprinkle with brown sugar and pour in cognac. Set the filling aside for a while and let it brew.

4. Pour the cognac with the resulting pear juice into a separate bowl and save for later use.

5. Carefully chop the white chocolate into pieces. You can do this with a regular kitchen knife. Place the chopped chocolate into a bowl. You will need it just before baking the pie. Follow the recipe as closely as possible. Then you are guaranteed success!

Stage No. 2. Preparation of syrup

1. Take a small saucepan with a thick bottom. Pour 5 tbsp there. l. white sugar and fill them with 5 tbsp. l. drinking water.

2. Place the pan on the stove and simmer the syrup over low heat until it has a nice caramel color. In this case, the sugar should completely dissolve.

3. When the syrup is ready, remove the pan from the heat and set aside.

Stage No. 3. Kneading the dough

1. Cut the butter into large cubes and place it in a saucepan. Melt the butter over low heat until smooth and then cool. However, be careful and careful. Do not allow the butter to burn and develop an unpleasant aftertaste.

2. Break the eggs into a deep bowl or mixer bowl.

3. Add salt and beat the eggs with a mixer until foamy.

4. Add the cow's milk cream and beat the mixture a little more until it is smooth. Then combine the beaten eggs with melted butter. Beat everything thoroughly.

5. Sift the wheat flour through a sieve a couple of times. Add one glass of flour and baking powder to the egg-butter mixture. Mix the pie base with a regular whisk.

6. Pour cognac with pear juice and sugar syrup into the resulting dough. If necessary, add the remaining wheat flour to the base and mix. Your dough should not be too runny. Then the pie will be truly delicious. The base recipe is not as complicated as it seems at first glance.

Stage No. 4. Baking a flour dessert

1. Take a springform baking pan with a diameter of 25-28 cm. Thoroughly grease the pan with a small amount of butter or cover it with specially designed baking paper.

2. Place pear slices on the bottom of the baking dish. Sprinkle chopped white chocolate over the top of the filling.

3. Carefully fill everything with the prepared dough. Distribute the dough evenly, leveling it if necessary with a wooden spatula.

4. Place the pan in the preheated oven. Bake the dessert for about 45 minutes. The pear pie should be well browned and light brown in color. To prevent the baked goods from being raw, be sure to check them for doneness with a toothpick.

5. When the dessert is baked, remove the baking dish from the oven, cool the cake and transfer it to a large flat plate.

That's the whole recipe from Yulia Vysotskaya. Before serving, sprinkle the pear pie with powdered sugar and cut it into small pieces. This recipe will delight everyone who tries at least a piece of this easy-to-prepare pie.

Write your thoughts in the comments and bon appetit!

If the pears are not very sweet, you can make caramel from 150 g of sugar. The cake must be turned over while it is warm, before the caramel has hardened, otherwise it will be impossible to remove it from the mold.

You will need:
3 large pears
240 g sugar
200 g flour
4 eggs
160 g softened butter
50 g almonds
50 g walnuts
3 cardamom pods
1/2 teaspoon baking powder
3/4 teaspoon sea salt

Upside-down pie with pears and nuts from Yulia Vysotskaya recipe:

Preheat the oven to 180°C.
After removing the core, cut the pears into 4 parts.
Heat a frying pan, add 120 g of sugar and melt it.
Add the pears and let them caramelize on all sides.
Grind the almonds into flour in a blender.
Crush the cardamom pods, remove the grains and lightly crush them.
Combine the remaining sugar and 150 g of butter and beat in a food processor at low speed.
Without stopping whisking, add 1/4 teaspoon of salt, cardamom and baking powder.
Add eggs one at a time, add ground almonds and flour in small portions and knead until smooth.
Grease a large baking dish with the remaining butter and use a slotted spoon to place the pears, leaving a little space between them.
Lightly chop the walnuts with your hands and place between the pears.
Add 1/2 teaspoon of salt to the caramel that remains in the pan and simmer over low heat.
Pour the caramel over the pears and nuts, and spread the dough evenly on top so that it completely covers the pears.
Place the pie in the preheated oven for 45–50 minutes.
Cool the finished pie slightly, then turn it upside down onto a plate.

At the end of summer and beginning of autumn, the season of fragrant, juicy and sweet pears begins. This is a very healthy fruit, rich in substances that speed up metabolism, protect cells from aging, strengthen the immune system, strengthen bones, promote healthy skin and much more. Makes a great seasonal bake pear pie. The collection of tips invites you to familiarize yourself with selected recipes for pear pies.

To make pies, you can use any variety of pears, both aromatic and soft, and strong and almost odorless. Baking with pears is considered traditional, and the fruit can be used either cut into pieces or crushed and added to the cream. There are a lot of variations of pear pies; we suggest trying some unusual recipes with photos, which are not difficult to prepare, but incredibly tasty.

Maghreb pie with pears and almonds

To prepare the pie you will need:

• 1.5 cups flour + 2 tbsp. l. flour for filling;
• 150 g butter;
• 3 chicken eggs;
• a pinch of salt;
• 200 g chopped almonds;
• 2 tbsp. l. Sahara;
• 4 large pears (for example, conference varieties);
• juice of half a lemon;
• 2/3 cup of any jam (can be apple or apricot) and 2 tbsp. l. liqueur (cognac or rum) if desired for pouring over the finished pie.

Preparation

Cut the cooled butter into pieces, sift the flour, add salt and combine with the butter. Using a fork or knife, chop the mixture until crumbs form. Beat in one egg and mix until smooth. Quickly, without heating the dough with your hands, knead it, roll it into a ball, transfer it to a chilled bowl and place it in the refrigerator for 30-60 minutes, after covering the bowl with cling film. When rolling out the shortbread dough, you also need to act quickly so as not to heat it up.

While the dough is cooling, peel the pears, cut them lengthwise into thin slices, and sprinkle with lemon juice. Beat the remaining 2 eggs with sugar and 2 tbsp. l. flour, mix the mixture with chopped almonds.

Remove the dough from the refrigerator, prepare the mold, knead the dough into shape and form small sides. Place the almond mixture on the dough and arrange the pear slices beautifully on top, lightly pressing them into the filling.

Bake the pie at 190°C for about 35 minutes. The finished pie can be topped with hot syrup if desired. To prepare it, heat the jam with liqueur and add a couple of tablespoons of water.

Pie with pears and lemon cream

To prepare the pie you will need:

• 200 g flour;
• 70 g sugar;
• 50 g butter;
• 1 chicken egg;
• 1 tsp. baking powder;
• zest of half a lemon;
• 500 g pears.

For cream prepare:

• 300 ml milk;
• 100 g sugar;
• 25 g flour;
• 2 yolks;
• 1 tsp. vanilla sugar;
• zest of half a lemon.

Preparation

Peel the lemon zest and divide it into two equal parts. Mix softened butter with one half of the zest and sugar, add egg, flour, baking powder. Knead the dough, transfer it to the prepared pan, forming sides. Place the pan with the dough in the refrigerator for 30 minutes.

At this time, peel the pears and cut them into slices. Preheat the oven. Place pear slices on the dough and bake for 15 minutes at 180°C.

At this time, prepare the cream. In a thick-bottomed saucepan, combine two yolks, the remaining zest, vanilla, flour, and sugar. Mix thoroughly, adding a couple of tablespoons of chilled milk and rubbing out all the lumps. Pour in the remaining milk and place over medium heat. Bring the cream to a boil, stirring continuously, boil for no more than one minute.

Remove the pan from the oven, spread the cream evenly over the pears and bake the cake for another 30 minutes. It is best to serve the pie chilled.

Ginger pie with pears from Yulia Vysotskaya

To prepare the pie you will need:

• 3 large pears;
• 200 g oatmeal;
• 180 g flour;
• 150 g butter;
• 140 g brown sugar;
• 1 chicken egg;
• a handful of candied ginger (or any dried fruit);
• 150 ml milk;
• 130 ml liquid honey or maple syrup;
• 10 g baking powder;
• 1/2 tsp. ground ginger;
• a pinch of nutmeg;
• 1/4 tsp. sea ​​salt.

Preparation

Finely chop the candied fruits. In a small bowl, melt 140g butter, maple syrup/honey and sugar. In a separate bowl, beat the egg with milk.

Combine the sifted flour with baking powder, salt, nutmeg, ground ginger and oatmeal. Add candied fruits, pour in the milk-egg mixture and cream-sugar syrup. Knead the dough.

Cut the pears in half and remove the core. Cut the round side off the pears to create a thick slice. Such pies are very tasty, as are cakes - http://culina.net.ua/desert/tort/. Pears are generally considered very healthy and suitable in all respects for pies.

Preheat the oven to 190°C, pour the dough into the prepared pan, place the pears so that they are flush with the dough. Bake the pie for about 45-50 minutes.

Bon appetit!