by hardlikearmour
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by Jennifer Causey
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by Jennifer Causey
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by hardlikearmour
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by Jennifer Causey
A&M's Testing Notes:
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Expand1 cup unsalted butter, chilled Ask a question about this ingredient
1 tablespoon chopped rosemary Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 & 2/3 cups all-purpose flour Ask a question about this ingredient
Cut butter into 1/2-inch cubes and place in the freezer. Chop enough rosemary for the crust and filling. Preheat your oven to 400º F with a rack in the lower middle position.
Ask a question about this stepCombine sugar, salt, and rosemary in the bowl of a food processor. Process for 30 to 60 seconds to further break up the rosemary, and infuse the sugar with the oil. Add the flour and process for 10 to 15 seconds.
Ask a question about this stepScatter the butter cubes over the flour mixture, then pulse to combine, about 12 to 15 one-second pulses. The mixture should resemble wet sand, with some pea-sized pieces of butter. Transfer mixture to a medium sized bowl.
Ask a question about this stepIn a small bowl whisk the egg and 2 tablespoons of water to combine. Sprinkle the egg mixture over the flour mixture and fold to combine. I generally start with a fork or spoon, then use my hands once the dough has started to come together. You may need to add another tablespoon or so of water to get the dough to come together. It is a fairly soft dough, but it should not be overly sticky.
Ask a question about this stepDivide the dough into 2 unequal portions, the larger being about 2/3 of the dough. Place the smaller portion in the refrigerator.
Ask a question about this stepFlour your counter top or a piece of parchment paper. Use a generous amount of flour to prevent the dough from sticking from the counter. Sprinkle the top of the dough lightly with flour as needed to prevent sticking to the rolling pin. Roll the larger portion of the dough out into a rectangle that is large enough to fit into the bottom, and up and slightly over the sides of a 13- by 9-inch baking pan. (About 17 to 18 inches by 13 to 14 inches.)
Ask a question about this stepRoll the dough onto your rolling pin, then transfer the dough to your pan by unrolling it off. Press into the bottom and sides of the dough into the pan. If needed patch tears with some of the dough overhang or by pressing together with your fingers. (The dough is pretty malleable.)
Ask a question about this stepSet pan aside, and make your filling.
Ask a question about this step2 1/2 to 2 3/4 pounds firm-ripe pears Ask a question about this ingredient
1 Granny Smith apple Ask a question about this ingredient
2 to 3 teaspoons chopped fresh rosemary Ask a question about this ingredient
1 teaspoon finely chopped lemon zest Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
3 to 4 teaspoons sugar Ask a question about this ingredient
salt Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
+++++++++++ GLAZE +++++++++++ Ask a question about this ingredient
1 cup powdered sugar Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
2 tablespoons whole milk or half-and-half Ask a question about this ingredient
Quarter and core pears. Cut each quarter into 4 or 5 chunks. Place in medium sized bowl.
Ask a question about this stepGrate apple on the large holes of a box grater into the bowl containing the pears. Add the rosemary, lemon zest and juice, sugar. Toss until well combined.
Ask a question about this stepTransfer pear mixture to the prepared crust. Distribute evenly. Sprinkle with salt. Dot with butter, and set aside.
Ask a question about this stepRoll smaller piece of crust dough into a 13- by 9-inch rectangle on a floured surface. Transfer to the top of the pear mixture. Fold or roll the bottom crust over the top crust and flute the edges or use a fork to press the edges. (I roll the dough down if I want to flute it, or fold it for a more rustic fork-finished edge.) Dock the surface of the crust with a fork.
Ask a question about this stepBake for approximately 45 minutes, turning the danish 180º after 25 to 30 minutes. The edges of the crust should be nicely browned and the top of the crust should be golden brown. Remove from oven and place on a cooling rack.
Ask a question about this stepWhisk the glaze ingredients together, and drizzle over the danish after it has been cooling for 10 to 15 minutes. Cool at least several hours or overnight before cutting and serving.
Ask a question about this stepThank you! I hope you will give it a try next pear season.
After reading the comments, I decided I HAD TO HAVE this for breakfast on Christmas Day. It was good, but not as amazing as I had hoped. I agree that it would be better served warm.
I'm sorry to hear you were disappointed by it.
Just wanted to let you know that I made your danish again for dear friends who visited the morning after Thanksgiving. It's just perfect in every way and it was a huge hit all around. I just love love love the crust...it stays so crisp and flaky even after a few days. I'll be making this danish for years to come.
I'm glad you and your friend's enjoyed it! Hope you had a lovely holiday!
I just wanted to add that I made the full recipe, but divided the dough into something resembling thirds, and used two of them in a traditional 9" pie dish, and divided the last third in half and made two huge hand pies/turnovers. The cooking times are a little different, but if you watch it you can see when the crust browns properly. The best part of this method is that I could take the tart in the pie tin to our family brunch, and even though we ate it all I still came home to leftovers!
I'm thrilled you & your family enjoyed it! I love your clever hand pie idea, too.
In general I love the combination of pears and rosemary, but this tart takes it to the next level. It is REALLY amazing. I made the tart last week for a family get together and everyone raved. Including my brother-in-law who "doesn't eat baked fruit" (seriously?). I would love to try it warm, possibly with a little vanilla ice cream, but it was absolutely perfect for brunch – we didn't get up from the table until it was polished off!
This recipe has been calling my name ever since you posted it, and I finally got a chance to make it today while visiting family. It's simply fantastic. I love, love, love the pear and rosemary combination, and the crust is so unbelievably flaky and delicious. It got rave reviews from everyone. We enjoyed it slightly warm...looking forward to "testing" it at room temperature and cold, too!
Oh, Emily! Thank you so much! You've made my day ♥
Great recipe and wonderful inspiration! I tried this recipe out this past weekend and it was a success. Thanks you for sharing and for all the wonderful recipes you post.
Thank you, elaina! I'm thrilled you tried it, and enjoyed it, and made DOUGH! The dough is pretty heavy in sugar so it will brown pretty easily on you. If you give it a go again, make a little foil ring to cover the edges of the crust after they've browned nicely (check at 30ish minutes.) I do bake it in the lower middle rack position, too, to help prevent too much browning.
Oh my goodness! I tried your recipe and it was fantastic...except for a few crispy edges because the rack in the oven was too high up I'm imagining. It was a big hit :) I even posted my attempt at your beautiful recipe on my blog (and of course gave you full credit). http://flavourfoodandwine.wordpress.com/2011/10/05/pear-rosemary-danish/ Thanks for the recipe and the inspiration! I follow all the time :) Elaina :)
Your photos are gorgeous! Thanks for the shout-out on your lovely blog.
Thank you so much! I'm glad you like the site :) And thanks for the tip...the foil thing will definitely be on my to do list next time! And will most likely place it a bit lower too. Thanks!
Yay -- congratulations, hla! So glad to see you in the winner's circle again. This recipe looks and sounds so delicious. And I love the fact that it is inspired by a recipe from your grandmother and mother. Can't wait to try it!
Thank you, civ! I can't wait until the potluck. I'm really excited to meet everyone.
Thanks, creamtea! I hope enjoy it!
I've been neglect.....Congratulations on such a well deserved win!!!
Thanks you, ipk! Thursday night my husband made his one pot dinner, which was inspired by you posting your Hunky Dory version!
Congratulations on the win! I might make this this weekend. Sounds scrumptious!
Thanks, AmyW! It is pretty scrumptious!
I love pears, yet never bake with them! I need to try this!
I hope you get a chance to try it!
Many, many congrats HLA! Yesterday was so busy I didn't have a chance to be on here. I so happy for you! We've got friends visiting us for Thanksgiving and this looks like a perfect dish for our breakfast one morning!!
Thank you, CS! I had a pretty busy day at work yesterday, so couldn't check in until lunch time. A good friend of mine sent me a text, which was how I got the good news! I hope you get a chance to try it! It makes a great dessert, too!
Congratulations, HLA. I'm so happy for you! ;o)
Thank you, AJ! I am honored to count you as my friend.
Congrats HLA!!!! Well done!
Thanks 5&S!
Congratulations so happy for you and I hope to make this very soon.
Thank you, sdebrango! I hope you enjoy it.
Thanks, nannydeb! I've got one of those lists, too!
Warm congratulations! I'm looking forward to making this (and to having yours soon, too!).
Thank you, BKR! I can't wait for you to try it.
Thanks EmilyC! Please report back on your results.
Thank you, dymnyno! :)
Thanks, Midge! I'm doing a little happy jig!
Yipee! Congratulations, hardlikearmour!! I am so thrilled for you!
Thank you, my friend!
Thanks, mrsL! I hope you get a chance to make it!
Thank you, Panfusine! Happy, happy, happy!
I'm going to be visiting my folks soon, and I'm taking this recipe along with me to make with my mom. It's similar to her apple danish, but I must admit, yours looks better! I noticed that A&M used an oval gratin dish...do you have a sense for what size(s) could be used? Those pictures are drool-inducing!
Thanks, EmilyC. I use a 13- by 9-inch cake pan, so anything in that general ballpark would do. I love the oval gratin pan they used, though.
This looks and sounds absolutely fabulous. I especially love Granny Smith apples, so this recipe really piques my interest. I also like the icing drizzle, which adds a perfect little flair for this exquisite dessert!
Thank you, Mabelle! The Granny Smith helps thicken the filling and contributes a little bit of tartness, but the primary flavor is from the pears. You can make this like my grandma and mom, though, and omit the rosemary from the crust. To fill it just layer in slices or chunks of peeled Granny Smith, sprinkle with 1/3-1/2 cup sugar, dot with butter, and sprinkle with salt.
Hey, spicecat, I agree, picking a wonderful recipe to try it just the best find. :) glad you checked it out, it will bet the best at one of our get togethers!!!
Thank you, spicecat!
Just pulled this out of the oven - it's cooling right now. It looks amazing! I made it for breakfast tomorrow (and the next couple days), but may not be able to resist it tonight. It looks and smells absolutely fantastic and I am sure it will taste just as good - will let you know. Thanks for the recipe.
You've made my day! Make sure you let it cool at least a couple of hours before you cut into it. I'm sure it makes a great bedtime snack.
Just had this for breakfast (I had a teeny slice last night too :)). We loved it - it's the perfect breakfast with a cup of coffee for a wet, dreary morning like this. Loved the slight taste of rosemary in the crust, and now that I know the crust/technique the possibilities are endless! This is a great recipe, thanks so much!
I'm beyond thrilled that you like it! Let me know what delicious adaptations you make for the crust.
Sheesh, I'm just now seeing this...Yay!!! Looks yummazing! Congratulations!!!
thanks, TB! Love your new word!
I have found that it is hard to create a recipe that doesn't cover the flavor of the pear...this is a successful recipe beause the pear shines forth!
Thank you, dymnyno! I agree with you about pears, they have a delicate flavor that is easily lost amongst other ingredients.
Warm congratulations on finding yourself and the history of your lovely recipe here.
Thank you, boulangere! It really made my day.
I just love it that both finalist recipes are derived from old family favorites. BTW, I love to bake with green-as-in-not-yet-ripe apples, too. They're the best. They taste better cooked and always hold up well. What other combinations of herb + fruit did you try? I'd love to know! ;o)
Before the pear contest I was working on an apple, blackberry, and sage combo. I never got the sage where I wanted it. (But I've not given up!!) When the pear contest was announced I immediately went to work on perfecting a pear-rosemary combo, since I love them together in other forms I figured it would work. It took a few tries (not enough rosemary, too sweet, too sloppy) but I finally got it. After my husband took his first bite he said "this is the one!"
Congratulations HLA! I can't believe I didn't comment on this before. I think I was actually drooling so much when I saw it after you first posted it that I actually forgot what I was going to write. But, this looks like the tastiest version of a Danish I've ever seen. Heavenly!
Thank you, 5&S! I'm sure my grandma is somewhere smiling right now.
Hooray!! So thrilled this is a finalist. Congratulations, hardlikearmour!!
Thanks, gingerroot! I am walking on air today!
Yay HLA! I am so glad to see this as a finalist - such a great recipe!
Thank you, aargersi! I definitely did a little happy dance when finalists were announced.
Gorgeous!! I can almost smell the rosemary, and with that vanilla glaze? Really, really nice. Congrats! ;o)
Thank you, AJ! I'm in love with the combo of pear and rosemary.
Congratulations on the finalist pick HLA!, this sounds so delish! (PS: can I work around w/o the egg in the crust?)
Thanks, Panfusine. I've never made the crust w/o the egg. You might want to use your favorite pastry crust recipe and just increase the sugar. IMO the crust is a bit of a cross between a pastry crust and a shortbread cookie in flavor.
Thank you, Midge! I am really glad, too!
Yah!!! I can't wait to make this! Many congrats, HLA!!
Thanks, CS! I think it will be right up your alley.
Thanks, Bevi! I hope you get a chance to try it.
Yay -- hla! Congrats on yet another great recipe. This looks and sounds so scrumptious. I am in love with the rosemary and pear flavors. Saw the comments below -- fingers crossed that you will make this for us in Seattle! Regardless, I have saved and plan to make it myself soon! So excited that it is now pear season in the PNW.
Thank you, civ! It will definitely be on the menu in Seattle!
Beautiful! I love the family history with this!
Thanks, hk! I can't wait to tell my parents! It's based on my dad's mom's recipe, but my mom was the one whole made it for us so they should both be proud.
Yes!! Love this recipe, HLA!
Thank you, BKR! It will definitely accompany me to Seattle.
Thanks, sdebrango! I feel completely honored.
Thank you kindly, drbabs!
Congrats on being a finalist - these recipes are killing my diet...Can you gain weight from reading a recipe ;)
Thanks, Liz! I'm pretty sure you can gain weight just by reading recipes and looking at Jennifer Causey's gorgeous food photos!
Thank you, mrsL! I am very excited as well!
Thanks, EmilyC!
Oh wow, I'd love this with a cup of tea right this very minute. Kind of reminds me of the kringles you see in Wisconsin, only a million times better.
Thanks, Midge! My grandma also gave me a recipe for kringle. Maybe I'll dig it out, and post it one of these days.
This looks just wonderful!!! I always love the combination of fruit and herbs. And pears and rosemary makes just a great marriage. Saved!!
Thanks, CS! I'd love to hear your thoughts if you get a chance to make it.
This sounds amazing, hardlikearmour! I love the pear and rosemary combination.
Thanks, gingerroot! I love the combo, too.
I'm drooling...and wishing I had a piece right now. Going on the to-make list!
It seems like I will be making this for the upcoming Seattle gathering!
Woohoo! Lucky us!
Thank you, SKK! There's a good chance you'll get to sample some.
This looks soooo good!
Thank you, ipk! Unfortunately it was so good that I ate way too much of it!
Thanks, mrslarkin! I was very happy with it.
Amazing, there are so many great recipes in this pear contest I don't know where to start, Wow!!!
I knew that the pear contest would bring forth loads of good things, but it's definitely exceeded my expectations!
Woo-Freaking-Hoo!!! I put my word into possibly seeing this one at our NW meet-up :)
I could see that happening :)
This reminds me so much of the apple danish that my mom makes! Love the pear and rosemary filling! When I make my mom's, sometimes I leave the glaze off, sprinkle the top with course sugar, and call it slab pie instead of danish! : )
Thanks, EmilyC! I have no idea where my grandma got the recipe from. Her directions are not very precise, either, as in "2 rounded cups flour" and "Make as for pie crust" and "bake until done." When my mom makes it with the super tart apples the sweet glaze is a necessity. With the naturally sweeter pears, I think the coarse sugar would be great! (Though my husband might disagree.)
Thank you, drbabs!
yummmmmmmmm I think I can do it too! So many desserts, so little time :-)
I know you can do it, too! There have been a lot of fabulous dessert recipes recently. I feel my waistband getting tighter already.
I know you can do it! If you have worries, you can cut the recipe in half and make an 8-inch square dish as a trial run.
Does the dough have a typical danish texture or is it more along the lines of a pie crust?
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Powdered sugar, butter, all-purpose flour, vanilla, lemon, Granny Smith apple, pear (we used Bartlett), rosemary, milk, egg, salt!
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If pear is the star of this danish, rosemary wins for best supporting flavor -- it's in the filling and the dough.
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For butter's first trick (and not its last), it gets buzzed up into a simple, flaky food processor dough.
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Buzz! We call this versatile move The A&M Lean.
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Pinch! Just checking to see if it feels like wet sand, with some pea-sized pieces of butter, as hardlikearmour requests.
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Some water and beaten egg gets mixed in for a soft, rich dough.
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Part (wo)man, part machine on this task. With your hands, you can feel just when the dough comes together without over-working it.
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Our favorite way to roll out pastry crust: between two floured layers of plastic wrap.
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See, no tearing!
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Four hands make transferring this wide load a cinch -- but if you only have two, you can just flop it over the rolling pin for extra support.
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A&M pat this baby into place -- don't tug or stretch the dough, just ease it in.
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Filling time! Some handsome Bartlett pears are eager to serve.
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This is why we love hardlikearmour -- her filling was runny in an earlier iteration, so she added grated Granny Smith apple to boost the pectin and thicken the sauce. It works beautifully and adds a gentle tartness.
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This is the way we core our pears (and apples) -- with a melon baller! Single use, shmingle use.
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Amanda steadies the filling bowl while Merrill digs in to get the job done.
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We liked the hearty chunkiness of the pears, but you're welcome to cut them more finely.
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More butter! This time, to dot the filling.
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Onto the top crust -- A&M team up again to fold the edges under.
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After baking the beauty for 45 minutes and cooling for 15 more, we pour on the simple vanilla glaze. This detail really puts the Danish in it.
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Holiday breakfast, anyone?
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Feeds a (very happy) crowd.
Oh! this is a perfect recipe for me! I have some prolific rosemary bushes in my yard and garden AND my mother has a generous pear tree that gives us so many pears that we tire of the same old recipes. This is great!!!!