Pies & Tarts Archives - A Classic Twist

Hazelnut Frangipane Pear Tart

Zainab Mansaray — Tue, 16 Sep 2025 10:00:00 +0000

This hazelnut frangipane pear tart is a showstopping pastry perfect for holidays and special gatherings! A rich, buttery tart shell is filled with a nutty hazelnut frangipane, then topped with a mosaic of thinly sliced pears. The baked tart is finished with an easy apricot glaze to give the pears shine and the tart a refined appearance. Each decadent bite is filled with a combination of crisp crust, rich hazelnut, and sweet pears.

You are in for a sweet Fall treat!

This isn’t a regular pear tart; this tart uses roasted hazelnuts instead of almonds to make the frangipane, so you end up with a sweet hazelnut filling surrounded by tender sliced pears. The frangipane is made with ground roasted hazelnuts, sugar, eggs, butter, and vanilla bean paste, creating a rich filling.

Hazelnuts and pears sound magical and perfect for Fall! What do you think?

Roasted hazelnuts make all the difference for this recipe. Using roasted hazelnuts adds a much deeper flavor to the frangipane. I highly recommend using roasted hazelnuts rather than raw ones for the best results (instructions for roasting can be found down in the recipe notes).

If you have never made a tart before, I recommend using a pan that is specifically designed for tarts and has a removable bottom. A tart pan with a removable bottom will make slicing and serving easier.

If your tart pan does not have a removable bottom, you can slice and serve directly from the pan. I do not recommend using a 9-inch pie dish as it is deeper than a tart pan and will throw off the proportions.

I might have added a twist to the frangipane by using roasted hazelnuts, but I finished this pear tart using a classic apricot glaze to tie everything together. The apricot glaze gives the pears a shiny texture and the tart a more bakery-style appearance. You can skip the glaze if you prefer and give the cooled tart a dusting of powdered sugar before slicing and serving.

This hazelnut frangipane pear tart is a celebration of Fall flavors. I hope you enjoy baking it for your family and friends this Fall.

Ingredients

all-purpose flour
sea salt
granulated sugar
unsalted butter
a few eggs
some vanilla bean paste
ice water
whole roasted hazelnuts
firm but ripe pears (Bartlett, Bosc, or Anjou)
some apricot jam

How to Make a Hazelnut Frangipane Pear Tart

Make the tart dough first. Add the flour, salt, and sugar to a food processor. Pulse a few times to combine. Add the cold diced butter and pulse several times until the butter has broken down into smaller pieces and looks like coarse breadcrumbs.

Whisk together the egg yolk, vanilla bean paste, and some ice water in a small bowl. Drizzle over the top of the flour and butter mixture.

Pulse several more times until the dough starts to climb up the sides of the food processor (it won’t form a ball like pie dough). The dough will look crumbly but should hold together when pinched. If it still seems too dry, add more ice water a teaspoon at a time until the dough holds together when pinched.

Dump the dough out onto a piece of plastic wrap and knead it a couple of times to bring it into a ball. Flatten into a disc that is about an inch thick, then wrap it up and place it in the fridge to chill for just under an hour.

Lightly grease the bottoms and sides of a tart pan with a removable bottom. Dust a large sheet of parchment paper lightly with flour.

Place the chilled dough in the center and lightly dust the top of it with flour. Roll into a rough circle that is about ⅛-inch thick and 11 inches wide.

Gather the sides of the parchment, then carefully invert the dough onto the greased tart pan. Gently press the dough to fit into the pan, tucking any overhanging sides under. Working around the entire perimeter of the pan, press the dough to fit the fluted (or unfluted) sides.

Prick the crust all over with a fork, then place the pan in the freezer and chill the dough for a few minutes. While the dough chills, preheat the oven.

Remove the tart shell from the freezer and place it on a parchment-lined baking sheet. This will make it easier to transfer the tart to and from the oven and will catch any drips or overflow during baking.

Crumple a large sheet of parchment, then unfold it and fit it inside the chilled tart shell. Fill the shell with dried beans or pie weights.

Bake the tart shell in the preheated oven for 15 minutes, then remove it.

Carefully lift the parchment to remove the dried beans or pie weights, then return the shell to the oven to bake for an additional couple of minutes until the bottom is just baked through and the edges are just beginning to turn golden.

Set the tart pan on a cooling rack to allow the crust to cool for a minimum of 20 minutes before it is filled. Reduce the oven temperature to 350 degrees.

While the crust cools, make the hazelnut frangipane. Add the hazelnuts and flour to a food processor and process on low until finely ground like almond meal. Set aside.

Add the softened unsalted butter, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually working up to medium for a few minutes until the mixture is pale and fluffy.

With the mixer on low, beat in the eggs and vanilla. It may look curdled at this point, but that is normal. Add the hazelnut/flour mixture and beat on medium-low until well combined, thick, and creamy. Set aside.

Prepare the pears next. Peel each pear, then cut in half lengthwise. Remove the core and stems, then thinly slice each pear.

Place the tart pan back on the parchment-lined baking sheet. Spread the hazelnut frangipane into the bottom of the cooled crust in an even layer.

Arrange the pears on top of the frangipane in your desired pattern.

Bake the tart in the preheated oven until the frangipane is puffed, golden brown, and fully set. It should not jiggle or move if you give the pan a gentle shake. If the edges of the crust/frangipane are browning too quickly, cover them with foil.

Once you remove the tart from the oven, place the apricot jam and water in a small saucepan. Heat over medium-low until the jam is fully melted, adding more water as needed.

Use a pastry brush to brush the glaze over the pear slices. Transfer the tart to a rack to cool completely before slicing.

Remove the ring and bottom before transferring to a serving platter. Slice and serve!

How to Store

A homemade pear frangipane tart can be stored at room temperature, covered, for up to 3 days or in the fridge for up to a week. If it is stored in the fridge, the tart crust may soften a bit.

More Fall Dessert Recipes

What do you think of this cozy pear tart recipe with hazelnuts? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Hazelnut Frangipane Pear Tart Recipe

Yield: 8-10 servings

Hazelnut Frangipane Pear Tart

Prep Time 50 minutes

Cook Time 1 hour 8 minutes

Cooling Time 2 hours

Total Time 3 hours 58 minutes

Ingredients

For the tart dough

1 1/3 cups all-purpose flour, plus extra for rolling out the dough
¼ teaspoon sea salt
3 tablespoons granulated sugar
½ cup cold unsalted butter, diced
1 large egg yolk
½ teaspoon vanilla bean paste
1-2 tablespoons ice water

For the hazelnut frangipane

1 heaped cup whole roasted hazelnuts
3 tablespoons all-purpose flour
½ cup unsalted butter, softened
½ cup + 2 tablespoons granulated sugar
¼ teaspoon sea salt
2 teaspoons vanilla bean paste
2 large eggs, at room temperature

For the pears and glaze

2 firm but ripe pears, such as Bartlett, Bosc, or Anjou
¼ cup apricot jam
2-3 teaspoons water

Instructions

Make the tart dough first. Add the flour, salt, and sugar to a food processor. Pulse a few times to combine. Add the cold diced butter and pulse several times until the butter has broken down into smaller pieces and looks like coarse breadcrumbs.
Whisk together the egg yolk, vanilla bean paste, and 1 tablespoon of ice water in a small bowl. Drizzle over the top of the flour and butter mixture. Pulse several more times until the dough starts to climb up the sides of the food processor (it won’t form a ball like pie dough). The dough will look crumbly but should hold together when pinched. If it still seems too dry, add more ice water a teaspoon at a time until the dough holds together when pinched.
Dump the dough out onto a piece of plastic wrap and knead it a couple of times to bring it into a ball. Flatten into a disc that is about 1-inch thick, then wrap it up and place it in the fridge to chill for 30-45 minutes.
Lightly grease the bottoms and sides of a 9-inch tart pan with a removable bottom. Dust a large sheet of parchment paper lightly with flour. Place the chilled dough in the center and lightly dust the top of it with flour. Roll into a rough circle that is about ⅛-inch thick and 11 inches wide. Gather the sides of the parchment, then carefully invert the dough onto the greased tart pan. Gently press the dough to fit into the pan, tucking any overhanging sides under. Working around the entire perimeter of the pan, press the dough to fit the fluted (or unfluted) sides.
Prick the crust all over with a fork, then place the pan in the freezer and chill the dough for 15 minutes. While the dough chills, preheat the oven to 375 degrees.
Remove the tart shell from the freezer and place it on a parchment-lined baking sheet. This will make it easier to transfer the tart to and from the oven and will catch any drips or overflow during baking. Crumple a large sheet of parchment, then unfold it and fit it inside the chilled tart shell. Fill the shell with dried beans or pie weights.
Bake the tart shell in the preheated oven for 15 minutes, then remove it. Carefully lift the parchment to remove the dried beans or pie weights, then return the shell to the oven to bake for an additional 5-8 minutes until the bottom is just baked through and the edges are just beginning to turn golden.
Set the tart pan on a cooling rack to allow the crust to cool for a minimum of 20 minutes before it is filled. Reduce the oven temperature to 350 degrees.
While the crust cools, make the hazelnut frangipane. Add the hazelnuts and flour to a food processor and process on low until finely ground like almond meal. Set aside. Add the softened unsalted butter, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually working up to medium for 2-3 minutes until the mixture is pale and fluffy. With the mixer on low, beat in the eggs and vanilla. It may look curdled at this point, but that is normal. Add the hazelnut/flour mixture and beat on medium-low until well combined, thick, and creamy. Set aside.
Prepare the pears next. Peel each pear, then cut in half lengthwise. Remove the core and stems, then thinly slice each pear.
Place the tart pan back on the parchment-lined baking sheet. Spread the hazelnut frangipane into the bottom of the cooled crust in an even layer. Arrange the pears on top of the frangipane in your desired pattern.
Bake the tart in the preheated 350 degree oven for 35-45 minutes until the frangipane is puffed, golden brown, and fully set. It should not jiggle or move if you give the pan a gentle shake. If the edges of the crust/frangipane are browning too quickly, cover them with foil.
Once you remove the tart from the oven, place the apricot jam and water in a small saucepan. Heat over medium-low until the jam is fully melted, adding more water as needed. Use a pastry brush to brush the glaze over the pear slices. Transfer the tart to a rack to cool completely before slicing. Remove the ring and bottom before transferring to a serving platter. Slice and serve!

Notes

If you can only find whole raw hazelnuts, you can easily roast them yourself. Place them on an unlined baking sheet and roast at 350 degrees for 15 minutes. Remove from the oven. Once they are cool to the touch, place the roasted hazelnuts on a clean kitchen towel or several paper towels and rub to remove most of the skins. Allow to cool fully before using in the recipe. Can be done up to a week in advance.
A small amount of shrinkage during the first bake of the tart crust is normal and won’t be noticeable after being filled and baked with the frangipane.
If your pears are on the smaller size, you may need to use 3 total.
I prefer using vanilla bean paste here since it has a more pronounced vanilla bean flavor and thicker texture. You can use vanilla extract instead if you don’t have vanilla bean paste on hand.

Recipe Tips

Due to the addition of the egg yolk, tart dough is stickier than pie dough as it warms up. When you are rolling out the dough, make sure to keep lightly dusting your rolling pin and hands with flour to keep it from sticking.
The frangipane can be made a few days in advance and kept in an airtight container in the fridge. Allow it to soften at room temperature for 1-2 hours before filing the tart shell.
It should take 1-2 hours for the butter to soften properly at room temperature. You’ll use softened butter in the frangipane and cold butter straight from the fridge for the tart dough.
The tart dough can be made and kept wrapped in the fridge for up to 3 days in advance. If it’s too firm to roll out straight from the fridge, let it rest at room temperature for 20-30 minutes.
For a super smooth apricot glaze, press the jam through a sieve first to remove any chunks of fruit.
Avoid the urge to add too much ice water to the tart dough or it will be too soft to work with. Tart dough will not come together in a ball like pie dough in the food processor. Instead, it will start to push up the sides away from the blade. At that point, check to see if it’s ready by pinching it together. If it stays together, it’s ready! If it doesn’t and is still crumbly, add more ice water a teaspoon at a time.

FAQs

Can I use raw hazelnuts? Using roasted hazelnuts gives the frangipane much more depth of flavor. I highly recommend using roasted hazelnuts rather than raw ones for the best results (instructions for roasting can be found down in the recipe notes).

Can I use a different pan? This recipe is formulated for a 9-inch tart pan. A tart pan with a removable bottom will make slicing and serving easier. If your tart pan does not have a removable bottom, you can slice and serve directly from the pan. I do not recommend using a 9-inch pie dish as it is deeper than a tart pan and will throw off the proportions.

Is it necessary to glaze the pears? The apricot glaze gives the pears a shiny texture and the tart a more refined appearance. You can skip the glaze if you prefer and give the cooled tart a dusting of powdered sugar before slicing and serving.

Brown Butter Cherry Cobbler

Zainab Mansaray — Tue, 15 Apr 2025 10:22:00 +0000

Delightfully cakey and tender, this brown butter cherry cobbler is bursting with cherry flavor. Fresh cherries are nestled on a layer of nutty brown butter and then enveloped in a batter flavored with lemon zest and almond extract. As the cobbler bakes, the cherries become tender while the batter puffs up and turns golden brown, soaking up all of the cherry juices. Served warm with a scoop of vanilla ice cream, this easy dessert is perfect for cherry season or anytime you’re craving a comforting dessert.

Hey there, and welcome back, friends.

You are in for a comforting treat!

This cobbler celebrates the freshness of summer. It’s a cozy dessert perfect for weeknights or gatherings, and best of all, it’s extremely easy to throw together.

You know brown butter is one of my favorite flavors to add to recipes. I have made many brown butter recipes like the Brown Butter Blueberry Lemon Loaf, Brown Butter Walnut Brownies, and Brown Butter Sugar Cookies! I go crazy for that nutty brown butter flavor.

Well, I had to make a cobbler with it, and to celebrate summer, I used fresh cherries from the market. I can’t think of anything better than filling a bowl with a scoop of this cherry cobbler and topping it with some cold vanilla ice cream. Each bite is an explosion of flavor.

This cobbler comes together effortlessly. First, you make the brown butter, add the cherries to the dish with the brown butter, then pour the cobbler batter over it and bake until golden.

I used lemon zest and almond extract to make this cobbler taste even better. The lemon zest brightens the flavors of the cherries and the almond extract makes the brown butter pop!

Plus, I added a little bit of almond flour to the batter to give it an even more nutty flavor. If you don’t like almond flour I give directions for how much extra flour to use.

This cobbler is very cake-like. It has a tender crumb that will melt in your mouth. The cherry filling doesn’t get too saucy, like where there’s a puddle of juices when you take a scoop of cobbler. It’s a perfect blend of just enough cobbler and juice from the cherries.

If cherries are not your thing, you can use any seasonal fruit in this cobbler. For more tart fruits, you may want to increase the sugar. An equivalent amount of blueberries, blackberries, or raspberries would be great substitutes for the cherries and would cut down on prep time as they don’t need to be cut in half.

If you’re like most people and don’t have a cherry pitter, don’t worry; you can use a chopstick. It’s a trick I learned from TikTok. You can use a chopstick, a piping tip, or a metal straw to pierce the top of the cherry and press out the pit. So don’t let a lack of a cherry pitter stop you from making this summery dessert.

Seriously, this is a dessert you need to make this summer. It combines everything I love about summer: fresh fruit, easy to make, and goes well with ice cream! I hope you and your family love it!

Ingredients

unsalted butter
fresh sweet cherries
all-purpose flour
almond flour
sea salt
baking powder
granulated sugar
zest from a lemon
whole milk
almond extract & vanilla extract
vanilla ice cream, optional for serving

How to Make Cherry Cobbler

Preheat the oven. Add the diced butter to a small pan that is lighter in color. This will help you determine when the butter is properly browned.

Set the pan over medium heat. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter takes on a nutty aroma. This will take a few minutes.

Remove the pan from the heat and pour the brown butter into a baking dish. Tilt the dish to ensure the brown butter evenly coats the bottom.

Scatter the pitted and halved cherries over the brown butter in an even layer. Make the batter by whisking together the flour, almond meal, salt, baking powder, and sugar.

Add the lemon zest, milk, almond extract, and vanilla extract and whisk until smooth.

Pour the batter over the top of the cherries.

Bake the cobbler on the middle rack of the preheated oven until the top is golden brown and the cherry juices are bubbling.

Cool the cobbler for 10 minutes before serving. If you prefer, serve with vanilla ice cream.

How to Store

Leftover cobbler keeps best covered in the fridge. You can enjoy the cobbler cold or you can gently reheat it in the microwave. Make sure to enjoy it within 3-4 days.

More Summer Dessert Recipes

What do you think of this Irresistible cherry cobbler recipe? What would you serve with a scoop of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Brown Butter Cherry Cobbler Recipe

Yield: 8 servings

Brown Butter Cherry Cobbler

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

6 tablespoons unsalted butter, diced
3 ½ cups fresh sweet cherries, pitted and halved
1 cup all-purpose flour
¼ cup almond flour
¼ teaspoon sea salt
1 teaspoon baking powder
⅔ cup granulated sugar
1 medium lemon, zested
1 cup whole milk
¼ teaspoon almond extract
¾ teaspoon vanilla extract
Vanilla ice cream, optional for serving

Instructions

Preheat the oven to 350 degrees. Add the diced butter to a small pan that is lighter in color. This will help you determine when the butter is properly browned. Set the pan over medium heat. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter takes on a nutty aroma. This will take about 5-8 minutes. Remove the pan from the heat and pour the brown butter into a 2.5 quart baking dish. Tilt the dish to ensure the brown butter evenly coats the
bottom.
Scatter the pitted and halved cherries over the brown butter in an even layer.
Make the batter by whisking together the flour, almond meal, salt, baking powder, and sugar. Add the lemon zest, milk, almond extract, and vanilla extract and whisk until smooth. Pour the batter over the top of the cherries.
Bake the cobbler on the middle rack of the preheated oven for 50-60 minutes until the top is golden brown and the cherry juices are bubbling. Cool the cobbler for 10 minutes before serving. If you prefer, serve with vanilla ice cream.

Notes

Make sure to measure the cherries before they are pitted and halved.
Frozen pitted cherries can be used in place of the fresh cherries. They can be left whole to keep recipe prep easier. They will release more juice than fresh cherries as the cobbler bakes so you may need to increase the baking time and cooling time by 5-10 minutes.

I don’t have a cherry pitter. Is there something else I can use? Yes, you can use a chopstick, a piping tip, or a metal straw to pierce the top of the cherry and press out the pit.

Can I make this cobbler with other fruits? Yes, you can use other fruits. For more tart fruits, you may want to increase the sugar to ¾ to 1 cup total. An equivalent amount of blueberries, blackberries, or raspberries would be great substitutes for the cherries and would cut down on prep time as they don’t need to be cut in half.

Is there something I can use in place of the almond flour? The almond flour builds on the nutty flavor of the brown butter and helps enhance the flavor of the almond extract but if you don’t have any, you can use an additional ¼ cup all-purpose flour in its place.

Cranberry Pear Crumble

Zainab Mansaray — Tue, 10 Dec 2024 13:06:00 +0000

This warmly spiced cranberry pear crumble is the perfect blend of sweet and tart flavors making it ideal for autumn and winter gatherings. Zingy fresh cranberries are tossed with cubes of ripe, juicy pears and a trio of warming spices to create a delicious and comforting combination.

Hey there, and welcome back, friends.

You are in for a holiday treat!

This isn’t any normal pear crumble. It’s a pear crumble with a holiday twist. If I haven’t mentioned it enough, I love pears! I seriously can’t get enough of them. I feel they are the perfect fruit for desserts.

I have made many pear desserts over the years like simple Baked Pears with Crunchy Oat Crumble, Pear and Raspberry Bread, Pear Crisp with Oat Crumb Topping, Pear Apple Pie, and this delicious Maple Spiced Pear Cake.

Crumbles are my go-to lazy dessert and I have one for every season of the year (like this Peach Raspberry Crumble, Blueberry Crumble, Blackberry Crumble, and Strawberry Crumble). Everyone needs a handful of easy desserts you can throw together with pantry ingredients that always make everyone happy.

Let’s talk a little bit about this crumble. The blend of sweet and tart fruits is complemented by the buttery crumble topping, adding a satisfying textural crunch and depth of flavor.

Each spoonful of this dessert is like a warm hug on a cold evening. It’s comforting and filling and sometimes I have to have two bowls!

I love adding cranberries to my winter desserts because they add a zingy flavor that’s perfectly tart but not too tart.

My favorite way to serve crumble is warm with a scoop of my favorite vanilla ice cream. It’s a simple dessert that the whole family will love.

Ingredients

unsalted butter
sliced almonds
brown sugar & granulated sugar
salt
fresh cranberries
a few firm pears
all-purpose flour
lemon or orange juice
vanilla extract
ground cinnamon, ginger, and cloves
Optional for serving: vanilla ice cream or gelato

How to Make Cranberry Pear Crumble

Preheat the oven and lightly grease a 2-quart baking dish with cooking spray or butter.

Add all of the crumble ingredients to a medium-sized bowl. Mix until crumbly in appearance and there are no longer any dry pockets of flour remaining. Set aside.

Toss all of the filling ingredients into a large bowl. Toss until the fruit is evenly coated in the sugar and spices.

Pour the filling into the greased baking dish, spreading it into an even layer.

Sprinkle the crumble over the top of the fruit in an even layer. Bake the crumble on the center rack of the preheated oven until the topping is golden brown and the fruit juices are bubbling, about an hour.

Make sure to allow the crumble to sit for at least 15-20 minutes after it comes out of the oven before serving. This gives the juices a chance to thicken.

Serve the crumble warm or at room temperature.

How to Store

Leftover baked crumble keeps best in the refrigerator. Make sure to cover it or place it in an airtight container and enjoy it within 4-5 days. It can be reheated in the microwave or oven.

More Holiday Recipes

What do you think of this delicious cranberry pear crumble recipe? What would you serve with a bowl of this crumble? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Cranberry Pear Crumble Recipe

Yield: 6-8 servings

Cranberry Pear Crumble

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the crumble:

½ cup (1 stick) unsalted butter, melted
1 ½ cups all-purpose flour
½ cup sliced almonds, roughly chopped
½ cup brown sugar, packed
½ teaspoon salt
1 teaspoon ground cinnamon

For the filling:

2 cups fresh cranberries
4 medium firm pears, peeled and cut into ½-inch chunks
¼ cup all-purpose flour
¾ cup granulated sugar
1 tablespoon lemon or orange juice
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Optional for serving:

Vanilla ice cream or gelato

Instructions

Preheat the oven to 350 degrees. Lightly grease a 2-quart baking dish with cooking spray or butter.
Add all of the crumble ingredients to a medium-sized bowl. Mix until crumbly in appearance and there are no longer any dry pockets of flour remaining. Set aside.
Add all of the filling ingredients to a large bowl. Toss until the fruit is evenly coated in the sugar and spices. Pour the filling into the greased baking dish, spreading it into an even layer. Sprinkle the crumble over the top of the fruit in an even layer.
Bake the crumble on the center rack of the preheated oven for 50-60 minutes or until the topping is golden brown and the fruit juices are bubbling. Allow the crumble to cool for 15-20 minutes before serving to allow the fruit juices to thicken. Serve the crumble warm or at room temperature. Cover and store leftovers in the fridge for up to 4 days.

Notes

Frozen cranberries can be used in place of fresh cranberries. There’s no need to thaw them before use.

This recipe can easily be made dairy-free by substituting a plant-based butter or melted coconut oil.

Firm pear varieties like Bartlett, Bosc, and Anjou work best in this recipe because they will hold their shape during baking without getting mushy.

Leftover baked crumble keeps best in the refrigerator. Make sure to cover it or place it in an airtight container and enjoy it within 4-5 days. It can be reheated in the microwave or oven.

Recipe Tips

Use ripe but firm pears. This ensures the best flavor and texture.
Make sure to allow the crumble to sit for at least 15-20 minutes after it comes out of the oven before serving. This gives the juices a chance to thicken.
If you don’t have sliced almonds, use an equal amount of pistachios or hazelnuts in their place. For a nut-free option, simply omit the almonds.
Aim to cut the pears into half-inch chunks. This helps them soften evenly in the oven.

Caramel Apple Pie with Cheddar

Zainab Mansaray — Sun, 25 Aug 2024 19:47:05 +0000

This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

This recipe was originally posted on Sept 27, 2015, and has been updated with new pictures and information.

This post was sponsored by Florida Dairy Farmers. As usual, my opinions are 100% mine. Thank you for supporting the occasional sponsored post that allows me to continue to create quality content!

Hey there, and welcome back, friends.

You are in for a treat!

Since these salted caramel apple cupcakes, I upped my fall recipe game and made a pie. Actually, it’s thanks to a gazzilion apples from our apple picking trip last week if I am being honest and there’s no better way to use up pounds of apples than making an apple pie.

It’s not your good ole apple pie recipe (that’s a classic) but an apple pie with cheddar cheese in the crust and caramel in all its nooks and crannies.

Like all my favorite pies, this caramel apple pie starts with a buttery and flaky crust. The exception here is that the crust is enhanced with sharp cheddar cheese adding a layer of flavor to the crust.

This sharp cheddar resonates in every bite and pairs well with the spiced apple filling drizzled with a touch (or tons!) of caramel. Sweet, salty, and perfectly tender apple filling is what makes this pie special.

I know not everyone makes pies but if you make one apple dessert this season, it has to be this pie.

It’s worth every ounce of the trouble because the lovely combination of spiced apples and sharp cheddar with sweet and salty caramel is just remarkable. You have to try it!

Ingredients

all-purpose flour
salt
cold unsalted butter
extra sharp cheddar
ice cold water
an egg
turbinado sugar for sprinkling
a few apples
granulated sugar
dark brown sugar
some spices like ground cinnamon, ground ginger, ground nutmeg
lemon juice
cornstarch
caramel sauce

How to Make Caramel Apple Pie

Prepare some ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt.

Add in half of the butter and pulse for 30 seconds.

Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal.

Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time).

Remove the dough from the processor and form it into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap.

Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature before rolling out.

Roll the pie dough out into a larger disk on a lightly floured surface to form a large 12-inch circle.

Place the rolled-out pie dough into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes

Preheat the oven.

While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice.

Toss together and cook over medium heat until the apples are tender.

Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.

Roll out the other disk of dough similarly into a 12-inch circle.

Cut into strips to create a lattice top. The number of strips and size depend on the look you want.

Set the strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).

Pile the apple filling into the crust; making sure it’s piled high in the center.

Drizzle the caramel sauce over the filling.

Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.

Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake until the filling is bubbling and the pie crust is golden.

Check the pie at 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking.

Remove the pie once done and let it cool on a wire rack for at least 2 hours before serving.

How to Store

Store this apple caramel pie at room in an airtight container for up to 2 days or in the fridge for up to 4 days. You can also freeze this pie for up to 3 months.

More Fall Pie Recipes

What do you think of this amazing caramel apple pie recipe? What would you serve with a slice of this pie? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Caramel Apple Pie Recipe

Yield: 1 9-inch pie

Caramel Apple Pie

This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 3 hours

Total Time 4 hours 30 minutes

Ingredients

For Pie Crust

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
14 tablespoons cold unsalted butter, cut into cubes
½ cup grated extra sharp cheddar, cold
Ice cold water
1 egg, beaten
Turbinado sugar for sprinkling

For the Filling

4 pounds apples, peeled cored and thinly sliced (I used a combination of Macintoshes, Galas and Cortlands)
⅓ cup granulated sugar
½ cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
¼ teaspoon nutmeg
1 tablespoon lemon juice
3 tablespoons cornstarch
½ teaspoon salt
¼ cup caramel sauce

Instructions

To prepare crust

Prepare ½ cup ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature for 15-30 minutes before rolling out.
Roll out a larger disk of dough on a lightly floured surface to a large 12-inch circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes
Preheat oven to 400 degrees F.

For filling:

While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice. Toss together and cook over medium heat until apples are tender, about 20 minutes. Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.
Roll out the other disk of dough similarly into a 12-inch circle. Cut into strips to create a lattice top. The number of strips and size depends on the look you want. Set strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).
Pile the apple filling into the crust; making sure it’s piled high in the center. Drizzle the caramel sauce over the filling. Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.
Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake for 50-60 minutes, or until the filling is bubbling and the pie crust is golden. Check the pie for 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking. Remove pie once done and let cool on a wire rack for at least 2 hours before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 827Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 121mgSodium: 724mgCarbohydrates: 121gFiber: 9gSugar: 67gProtein: 12g

I partnered with the good folks over at Florida Dairy Farmers to promote the great benefits of dairy in our diets. They support the local dairy farmers of Florida and spread the goodness of milk and all the dairy products produced locally. For more information, check out their Dairy Facts page. For more dairy recipe ideas, be sure to follow Florida Dairy Farmers on Facebook, Twitter and Pinterest.

The post Caramel Apple Pie with Cheddar appeared first on A Classic Twist.

Blueberry Peach Crumble

Zainab Mansaray — Tue, 30 Apr 2024 10:47:00 +0000

This blueberry peach crumble is the perfect no-fuss dessert that captures the flavor of summer! Peaches and blueberries are tossed with sugar and flour to help sweeten and thicken their juices. A combination of vanilla extract and fresh lemon juice gives this dessert an especially delectable flavor.

Hey there, and welcome back, friends.

You are in for a comforting treat!

Crumbles are always a favorite of mine when I need an easy dessert. Peaches and blueberries go so well together that I decided to use them in this crumble dessert.

Are you confused about the difference between a crumble and a crisp? A crumble is a baked fruit dessert with a streusel topping typically made with flour, sugar, butter, and oats. Crumble and crisp are often used interchangeably to denote the same streusel-topped dessert.

Juicy peaches taste so delicious covered in a streusel topping made with a base of sweet and nutty rolled oats and then baked to juicy perfection.

Enjoy this blueberry and peach crumble as-is or with a scoop or two of your favorite vanilla ice cream!

Ingredients

blueberries
a few peaches
all-purpose flour
granulated sugar & brown sugar
vanilla extract
lemon juice
salt
rolled oats
some warm spices like ground cinnamon & ginger
butter

How to Make Blueberry Peach Crumble

Preheat the oven and combine all the filling ingredients in a large bowl.

Gently toss the filling ingredients until the fruit is evenly coated in the flour and sugar.

Set the fruit mixture aside while you make the topping.

Mix the flour, brown sugar, salt, rolled oats, and spices in a separate smaller bowl. Add the butter.

Then, use your fingers to break it up and incorporate it into the dry ingredients. It’s ready once it looks crumbly.

Spread the fruit filling into an even layer in a large cast-iron skillet or a baking dish.

Sprinkle the crumble topping evenly over the fruit.

Bake the crumble until the topping is golden brown and the fruit juices are bubbling. Let the crumble cool for at least 10 minutes before serving and enjoying. Enjoy the crumble warm or at room temperature with ice cream if you like.

How to Store

Store this peach and blueberry crumble in an airtight container in your refrigerator for up to 5 days. Enjoy cold or reheat in the microwave, air fryer, or toaster oven until warmed through.

You can freeze leftover crumble in the freezer for up to 3 months. Unthaw at room temperature or in the oven at 350 degrees F until heated through.

Can I use frozen fruit?

Yes, you can use frozen peaches and blueberries. Make sure to thaw them first and drain any excess liquid they release before proceeding with the recipe.

Do I need to make this in a cast-iron skillet?

No, you can use any 2-quart baking dish that you like. If you choose to use a glass or ceramic baking dish instead of cast-iron, you will most likely need to increase the total baking time by 5-10 minutes.

More Crumble Recipes

Peach Raspberry Crumble
Blueberry Crumble with a Browned Butter Oat Topping
Blackberry Crumble
Strawberry Crumble
Strawberry Raspberry Rhubarb Crumble

What do you think of this amazing peach blueberry crumble recipe? What would you serve with a bowl of this crumble? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Blueberry Peach Crumble Recipe

Yield: 8

Blueberry Peach Crumble

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Ingredients

For the fruit filling:

2 cups fresh blueberries
4 medium peaches, sliced (about 4 cups)
3 tablespoons all-purpose flour
¼ cup granulated sugar
1 teaspoon vanilla
1 tablespoon lemon juice

For the crumble topping:

½ cup all-purpose flour
½ cup packed brown sugar
½ teaspoon salt
⅔ cup rolled oats
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup (1 stick) cold butter, diced

Instructions

Preheat the oven to 350 degrees.
Combine all the filling ingredients in a large bowl, tossing gently until the fruit is evenly coated in the flour and sugar. Set the fruit mixture aside while you make the topping.
Mix the flour, brown sugar, salt, rolled oats, and spices in a separate smaller bowl. Add the butter. Then, use your fingers to break it up and incorporate
it into the dry ingredients. It’s ready once it looks crumbly.
Spread the fruit filling into an even layer in a large cast-iron skillet or a 2-quart baking dish. Sprinkle the crumble topping evenly over the fruit.
Bake the crumble for 40-45 minutes or until the topping is golden brown and the fruit juices are bubbling. Let the crumble cool for at least 10 minutes before serving and enjoying. Enjoy the crumble warm or at room temperature with ice cream if you like.

Notes

Cover and store leftovers in the fridge for up to 5 days. Leftovers may be gently reheated in the microwave or the oven.
If you use a ceramic or glass baking dish instead of a cast-iron skillet, your baking time may be slightly longer at 45-50 minutes.
One small lemon will yield enough juice for the recipe.
This recipe can easily be made dairy-free by substituting your favorite dairy-free butter.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 192Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 143mgCarbohydrates: 43gFiber: 3gSugar: 27gProtein: 3g

The post Blueberry Peach Crumble appeared first on A Classic Twist.

White Chocolate Cranberry Tart

Zainab Mansaray — Sun, 19 Nov 2023 11:21:00 +0000

This delectable White Chocolate Cranberry Tart is quite the showstopper! Perfect for a festive special occasion such as Thanksgiving or Christmas. Your guests will never know how easy it was to make!

Hey there, and welcome back, friends.

You are in for a holiday treat!

White Chocolate Cranberry Tart

There’s nothing like a decadent tart, and this tart tops them all! It’s stunning with its beautiful garnishes against the white chocolate ganache.

I know you’ll love showing up to Thanksgiving and Christmas parties with this tart.

The flavor of this tart is out of this world, too. The homemade cranberry jam center has the right amount of sweetness and tartness, and it pairs perfectly with the graham cracker crust and white chocolate ganache.

Who says cranberry is only meant to be eaten with turkey? I actually love using cranberry in desserts. This dessert really makes cranberry the star, and it is so over-the-top delicious.

I hope you love sharing this tart with your family and loved ones this season.

Cranberry White Chocolate Tart Ingredients

graham cracker crumbs
granulated white sugar
unsalted butter
fresh or frozen cranberries
orange juice
white chocolate
unsalted butter
heavy whipping cream
sugared cranberries, fresh cranberries, red currants, and rosemary for garnish

How to Make a White Chocolate Cranberry Tart

Mix the graham cracker crumbs and sugar.

Add the melted butter and mix thoroughly to combine. You can use a food processor or mix everything by hand.

Transfer the crumb mixture into a 9-inch pie dish.

Press the crumbs evenly up the sides, then in an even layer on the bottom of the dish. Set aside.

To make the cranberry layer, put the cranberries, sugar, and orange juice into a medium-sized saucepan set over medium heat.

Bring to the boil, then turn down to a simmer. Cook for 8 minutes or until most of the cranberries have burst and broken down and the sauce is thick. Set aside to cool.

To make the white chocolate layer, put the white chocolate and butter into a mixing bowl.

Put the heavy whipping cream into a small saucepan set over medium heat. Remove from the heat just before the cream comes to a boil, and immediately pour over the chocolate and butter.

Leave untouched for 5 minutes. After 5 minutes, slowly stir the white chocolate, butter, and cream mixture. The chocolate should be melted and smooth, but if it’s not, set the bowl over a pan filled with an inch of water (Bain Marie) and stir slowly until completely melted.

Leave to cool slightly. Fill the graham cracker crust with the cranberry jam, then pour over the cooled melted chocolate.

Use a palette knife or similar to smooth out the top.

Put the pie dish into the fridge to set for 3-4 hours. Once set, decorate with cranberries, rosemary, and redcurrants. Slice, serve, and enjoy!

How to Store a White Chocolate and Cranberry Tart

This cranberry tart should be stored in the refrigerator in an airtight container for up to 4 days. You can also freeze this tart for up to 3 months and garnish it before serving. Unthaw the tart at room temperature.

More Holiday Dessert Recipes

Christmas time is such a special time of year. Here’s my whole collection of holiday recipes, and below are a few favorites.

What do you think of this amazing holiday tart recipe? What would you serve with a slice of this tart? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

White Chocolate Cranberry Tart Recipe

Yield: 8-10 servings

White Chocolate Cranberry Tart

This delectable White Chocolate Cranberry Tart is quite the showstopper! Perfect for a festive special occasion such as Thanksgiving or Christmas. Your guests will never know how easy it was to make!

Prep Time 20 minutes

Chill Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

For the crust

1 1/2 cups graham cracker crumbs (that’s 12 full sheets Graham Crackers)
1/4 cup granulated white sugar
6 tablespoons unsalted butter, melted

For the cranberry layer

2 cups fresh or frozen cranberries
1/2 cup granulated white sugar
1/2 cup orange juice

For the white chocolate layer

1 1/2 cups coarsely chopped white chocolate
1 tablespoon unsalted butter
1/2 cup heavy whipping cream

For the topping

sugared cranberries
cranberries
rosemary
red currants

Instructions

Mix the graham cracker crumbs and sugar. Add the melted butter and mix thoroughly to combine. You can use a food processor or mix everything by hand.
Transfer the crumb mixture into a 9-inch pie dish. Press the crumbs evenly up the sides, then in an even layer on the bottom of the dish. Set aside.
To make the cranberry layer, put the cranberries, sugar, and orange juice into a medium-sized saucepan set over medium heat. Bring to the boil, then turn down to a simmer. Cook for 8 minutes or until most of the cranberries have burst and broken down and the sauce is thick. Set aside to cool.
Put the white chocolate and butter into a mixing bowl to make the white chocolate layer. Put the heavy whipping cream into a small saucepan set over medium heat. Remove from the heat just before the cream boils, and immediately pour over the chocolate and butter. Leave untouched for 5 minutes.
After 5 minutes, slowly stir the white chocolate, butter, and cream mixture. The chocolate should be melted and smooth, but if not, set the bowl over a pan filled with an inch of water and stir slowly until completely melted. Leave to cool slightly.
Fill the Graham Cracker crust with the cranberry sauce, then pour over the cooled melted chocolate. Use a palette knife or similar to smooth out the top.
Put the pie dish into the fridge to set for 3-4 hours or overnight.
Once set, decorate with sugared cranberries, rosemary, and red currants.
Slice, serve, and enjoy!

Notes

Storage: This White Chocolate and Cranberry Tart should be stored in the refrigerator, which will stay fresh for up to 4 days.
We made this tart in a 9-inch tart pan. The recipe will work in an 8-inch or 10-inch but your tart will be thinner or thicker depending on which size you use.
You can use fresh or frozen cranberries for this recipe.
The from-scratch cranberry jam layer is really easy to make yourself. If you want to save time, you can use ready-made cranberry jam.
We used a bar of white chocolate which we chopped finely to make this recipe. You can use white chocolate chips if you prefer.
It’s important not to boil the cream when you heat it. As soon as it starts to steam and tiny bubbles appear on the surface, remove it from the heat and pour it over the chocolate and butter.
If the chocolate doesn’t melt you can place the mixing bowl on top of a small saucepan filled with hot water and melt it in a Bain Marie.
We suggest chilling the tart for at least 3 hours so it’s easy to cut and the chocolate ganache has a chance to set.
To make sugared cranberries boil equal parts sugar and water then tip the cranberries in to coat them. Leave the cranberries to dry before tossing in granulated white sugar.

Pies & Tarts Archives - A Classic Twist

Hazelnut Frangipane Pear Tart

Ingredients

How to Make a Hazelnut Frangipane Pear Tart

How to Store

More Fall Dessert Recipes

Hazelnut Frangipane Pear Tart Recipe

Ingredients

For the tart dough

For the hazelnut frangipane

For the pears and glaze

Instructions

Notes

Recipe Tips

FAQs

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Brown Butter Cherry Cobbler

Ingredients

How to Make Cherry Cobbler

How to Store

More Summer Dessert Recipes

Brown Butter Cherry Cobbler Recipe

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Cranberry Pear Crumble

Ingredients

How to Make Cranberry Pear Crumble

How to Store

More Holiday Recipes

Cranberry Pear Crumble Recipe

Ingredients

For the crumble:

For the filling:

Optional for serving:

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Caramel Apple Pie with Cheddar

Ingredients

How to Make Caramel Apple Pie

How to Store

More Fall Pie Recipes

Caramel Apple Pie Recipe

Ingredients

For Pie Crust

For the Filling

Instructions

To prepare crust

For filling:

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Blueberry Peach Crumble

Ingredients

How to Make Blueberry Peach Crumble

How to Store

Can I use frozen fruit?

Do I need to make this in a cast-iron skillet?

More Crumble Recipes

Blueberry Peach Crumble Recipe

Ingredients

For the fruit filling:

For the crumble topping:

Instructions

Notes