![]() ![]() I do prefer the sweet crust here which is not the same as pastry you make for a pie. You can make the tart dough now and freeze it. This tart can be done in stages, which is how I would do it.See this recipe for how to poach pear halves.Read through the entire recipe first before starting since there are a few steps that require chilling the dough before rolling and baking the crust.Optional step: brush the top of the tart with apricot glaze or maple syrup to add a glossy look.Remove from oven and let cool on a wire rack. Place tart pan carefully on a baking sheet and bake at 375 degrees or until puffed and golden brown, about 40-45 minutes.I like to place the smaller end toward the center, but you can arrange the sliced pears as you like. Slide a metal spatula underneath each sliced pear half and press on the pear slices to fan out. Spread the frangipane filling over the prebaked crust.Drain the pears and pat dry with paper towels.Stir in the almond flour, all-purpose flour, and salt, and mix until just combined.Stir in the vanilla and almond extracts and the rum, if you’re using it. Add the eggs and beat until combined well and smooth. Make the frangipane filling: In a mixing bowl, cream the softened butter and sugar together until light and fluffy.While the tart crust is baking, prepare the filling and pears.If the pastry looks a little wet, bake for another 5-10 minutes or until pale golden. Prick the pastry with a fork, place on a baking sheet, line the top of the pastry with parchment or foil and fill with pastry weights (I use old dried beans.) Bake for 20 minutes. Cover and freeze or refrigerate for 30 minutes. Unfold, press into the pan and up the sides. Fold in half and put in a 9- or 10-inch tart pan with a removable bottom. Roll out on countertop dusted with flour into a 12-inch diameter.Pull together the dough into a disc and roll it out right away if it’s not greasy or warm, or wrap with plastic wrap and chill for 30 minutes.If you see little pieces of butter, that’s totally fine. ![]()
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