Serves a Crowd
Pear Rosemary Danish
Popular on Food52
139 Reviews
mbobden
October 13, 2021
What size round is used in the photo associated with this recipe? I have many sized pans and prefer to make round rather than 9 x 13.
NXL
September 6, 2021
Wow! The flavors are fantastic. The crust is tender, but really difficult to move that big piece after rolling out. I had to press it back together and chill it before I was successful. My limited knowledge of pastry told me that from the beginning. Next time chill for a half hour before rolling out.
angco4
December 7, 2020
Outstanding recipe! Has anyone tried, and succeeded, in freezing this? I have lots of ripe pears and Granny Smith apples, but too many sweets (is that possible??) on the counter right now.
JJ A.
February 4, 2017
Curious.....no chilling the dough before rolling out??
hardlikearmour
February 4, 2017
I just followed my grandma's instructions -- seems to work well w/o chilling, but maybe would be better with.
kaylu
December 23, 2015
For the crust I added a lot more water than called for, probably overworked it, and it still came out delicious. My pears had a subtle flavor; the crust was the star of the show. I used dried rosemary (2tsp total) and that worked fine. Also, I ended up with extra crust.
A L.
September 29, 2014
I was making some pâte sucrée for someone else and used it for this tarte. We love pears but not rosemary and so I substituted thyme. I also made half the ingredients for an 8" square pan. The recipe seemed more like a very large pie and so I also used a crumb topping. I left a rugged edge of the pastry sticking up and folded it over with the crumb peaking out. It turned out really well and was very beautiful. This is such a versatile recipe that I might try other combinations with the pear and other fillings. The only thing I might change is to reduce the amount of pear to make it less like a pie.
neighome
September 22, 2013
Wow. Super delicious. But I'm wondering, what is the purpose of waiting several hours before serving? Thanks for a great recipe!
hardlikearmour
September 24, 2013
Thanks! Dunno the purpose -- it was part of the original recipe, and we never ate the danish warm.
neighome
October 6, 2013
I brought my leftovers to my co-workers, and they loved it, but several thought it was an apple tart, not pear. The granny smith apple I had used was large, and I think it slightly overwhelmed the pears. Made the danish again today, this time using only 3/4 of a large granny smith apple rather than a whole. It seemed to have enough pectin, and let the pear flavor really shine through. The crust is today, as it was last time, absolute perfection!
Ceege
September 18, 2013
Want to try this recipe, but way too much (how many servings does it make??). Would like to ask Lizb a question since she made several separate coffee cakes from this. Making the two pies, did this include both a top and bottom crust for 2 pies? Thanks for any clarification.
hardlikearmour
September 19, 2013
I think you'll have better luck if you cut the recipe in half and make it in an 8-inch square baking dish. There won't be quite enough crust to do 2 9-inch pies IMO. If you want to go that route I think 1 1/2 times the dough would work well -- you'd have enough to make 4 13-inch rounds of dough.
michikodale
January 22, 2012
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!!!!
AlisonPK
December 26, 2011
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.
EmilyC
November 27, 2011
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.
hardlikearmour
November 29, 2011
I'm glad you and your friend's enjoyed it! Hope you had a lovely holiday!
lizb
October 26, 2011
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!
hardlikearmour
October 26, 2011
I'm thrilled you & your family enjoyed it! I love your clever hand pie idea, too.
lizb
October 26, 2011
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!
EmilyC
October 21, 2011
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!
elaina.samardzija
October 5, 2011
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.
hardlikearmour
October 5, 2011
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.
elaina.samardzija
October 5, 2011
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 :)
hardlikearmour
October 5, 2011
Your photos are gorgeous! Thanks for the shout-out on your lovely blog.
elaina.samardzija
October 5, 2011
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!
cookinginvictoria
October 2, 2011
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!
hardlikearmour
October 2, 2011
Thank you, civ! I can't wait until the potluck. I'm really excited to meet everyone.
inpatskitchen
September 30, 2011
I've been neglect.....Congratulations on such a well deserved win!!!
hardlikearmour
September 30, 2011
Thanks you, ipk! Thursday night my husband made his one pot dinner, which was inspired by you posting your Hunky Dory version!
AmyW
September 30, 2011
Congratulations on the win! I might make this this weekend. Sounds scrumptious!
TheWimpyVegetarian
September 29, 2011
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!!
hardlikearmour
September 29, 2011
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!
BlueKaleRoad
September 28, 2011
Warm congratulations! I'm looking forward to making this (and to having yours soon, too!).
EmilyC
September 26, 2011
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!
hardlikearmour
September 26, 2011
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.
Mabelle53
September 26, 2011
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!
hardlikearmour
September 26, 2011
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.
Arathi
September 25, 2011
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.
hardlikearmour
September 25, 2011
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.
Arathi
September 26, 2011
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!
hardlikearmour
September 26, 2011
I'm beyond thrilled that you like it! Let me know what delicious adaptations you make for the crust.
TiggyBee
September 24, 2011
Sheesh, I'm just now seeing this...Yay!!! Looks yummazing! Congratulations!!!
dymnyno
September 22, 2011
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!
hardlikearmour
September 22, 2011
Thank you, dymnyno! I agree with you about pears, they have a delicate flavor that is easily lost amongst other ingredients.
boulangere
September 22, 2011
Warm congratulations on finding yourself and the history of your lovely recipe here.
AntoniaJames
September 22, 2011
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)
hardlikearmour
September 22, 2011
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!"
fiveandspice
September 22, 2011
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!
hardlikearmour
September 22, 2011
Thank you, 5&S! I'm sure my grandma is somewhere smiling right now.
gingerroot
September 22, 2011
Hooray!! So thrilled this is a finalist. Congratulations, hardlikearmour!!
aargersi
September 22, 2011
Yay HLA! I am so glad to see this as a finalist - such a great recipe!
hardlikearmour
September 22, 2011
Thank you, aargersi! I definitely did a little happy dance when finalists were announced.
AntoniaJames
September 22, 2011
Gorgeous!! I can almost smell the rosemary, and with that vanilla glaze? Really, really nice. Congrats! ;o)
Panfusine
September 22, 2011
Congratulations on the finalist pick HLA!, this sounds so delish! (PS: can I work around w/o the egg in the crust?)
hardlikearmour
September 22, 2011
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.
cookinginvictoria
September 22, 2011
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.
healthierkitchen
September 22, 2011
Beautiful! I love the family history with this!
hardlikearmour
September 22, 2011
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.
Lizthechef
September 22, 2011
Congrats on being a finalist - these recipes are killing my diet...Can you gain weight from reading a recipe ;)
hardlikearmour
September 22, 2011
Thanks, Liz! I'm pretty sure you can gain weight just by reading recipes and looking at Jennifer Causey's gorgeous food photos!
Midge
September 20, 2011
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.
hardlikearmour
September 20, 2011
Thanks, Midge! My grandma also gave me a recipe for kringle. Maybe I'll dig it out, and post it one of these days.
TheWimpyVegetarian
September 16, 2011
This looks just wonderful!!! I always love the combination of fruit and herbs. And pears and rosemary makes just a great marriage. Saved!!
hardlikearmour
September 17, 2011
Thanks, CS! I'd love to hear your thoughts if you get a chance to make it.
gingerroot
September 16, 2011
This sounds amazing, hardlikearmour! I love the pear and rosemary combination.
BlueKaleRoad
September 15, 2011
I'm drooling...and wishing I had a piece right now. Going on the to-make list!
hardlikearmour
September 15, 2011
It seems like I will be making this for the upcoming Seattle gathering!
inpatskitchen
September 15, 2011
This looks soooo good!
hardlikearmour
September 15, 2011
Thank you, ipk! Unfortunately it was so good that I ate way too much of it!
lapadia
September 14, 2011
Woo-Freaking-Hoo!!! I put my word into possibly seeing this one at our NW meet-up :)
EmilyC
September 14, 2011
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! : )
hardlikearmour
September 14, 2011
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.)
aargersi
September 14, 2011
yummmmmmmmm I think I can do it too! So many desserts, so little time :-)
hardlikearmour
September 14, 2011
I know you can do it, too! There have been a lot of fabulous dessert recipes recently. I feel my waistband getting tighter already.
wssmom
September 14, 2011
I think I can do this! It sounds yummy!
hardlikearmour
September 14, 2011
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.
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