Roll the dough out, turning it a quarter turn every few rolls, until your dough is about the size of your tart pan. Sprinkle some more flour on top and then smack the dough with your rolling pin. Once the dough finishes cooling place it on a floured work surface. Take the pieces, press them together, and wrap in plastic wrap. You should get a few pieces of dough from this. Then, add in the egg yolk and mix for thirty more seconds. You should see pea-sized chunks of dough. Again, on the lowest speed on your mixer, mix in the flour for about thirty seconds. Scrape the sides of the bowl with a spatula and then dump in the flour. You can do this by hand but it's going to take a lot of effort. You want to beat them together until the mixture is light and fluffy on the lowest speed possible on your hand mixer or stand mixer. Cream together the butter, sugar, and salt.I really enjoyed this tart, especially since it came together so quickly. The result was a perfectly crumbly and crisp crust, creamy frangipane, and soft and flavourful pears. I forgot about the crust.Īfter I assembled the tart I left it in the fridge for about fifteen minutes, to ensure that the dough wouldn’t be soft when I put it into the oven. Yeah, I added amaretto pretty much everywhere except the crust. I also added some amaretto to the pears and to the glaze. I poured in a little amaretto to complement the almonds in the frangipane and doing so paid off. Eventually, I had a gap left and ran out of pears. That almost always caused an adjacent slice to move up, and I in turn would put in another piece of pear. Wherever I saw a gap, I pushed in a slice of pear. I started from the outside and worked my way in. I chopped up a lot of pears and tried to squish as many as I could into a circle. I really enjoyed arranging the pears on top. I’m not really sure why that happened, but because I chilled the dough completely after putting it in the pan, the tart still came out beautifully. I couldn’t roll out the dough, so I just had to press chunks of it into the tart pan. Last time, the dough rolled out wonderfully. I used the same pâte sucrée recipe as I did before. After I saw them, I picked up the ones right next to them and went off to plot a recipe. I couldn’t decide what type of tart to make until I saw those pears. I bought the one’s right next to them, for half the price and double the size, and then I made this wonderful tart.Īfter I made these raspberry-pistachio tartelettes a few months ago, I really wanted to make another tart. And, for some reason, they looked like they would be really juicy. Serve warm with vanilla ice cream or fresh whipped cream.I was in the grocery store a few days ago, shopping for wasabi, when I saw some pears. Remove from oven and let cool for at least ten minutes before slicing.Bake for 15-18 minutes or until the pastry is golden brown and puffed around the edges and the pears are tender.Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar.Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well.Gently transfer the pastry to your prepared baking sheet. Cut a rectangle about 7″ wide by 10″ long, or so that the puff-pastry is about 3/4″ wider than the pear slices on each side. Place the puff pastry on a clean, lightly-floured work surface.Line a large baking sheet with parchment paper. Any coarse sanding sugar will work (raw, turbinado, etc.), but this is the one I reach for most often.įind all of the exact measurements and recipe instructions below. demerara sugar: for some last-minute sparkle.vanilla: to intensify all the other flavors.I love using fresh ginger here, but for a more mild flavor, you can also use half as much ground ginger. ginger and cinnamon: these warming fall spices pair wonderfully with the pears.butter and brown sugar: for a sweet glaze with butterscotch and caramel notes.You’ll want to choose a firm, sweet variety such as Bosc or Anjou that will hold their shape through baking. pears: of course! The stars of this tart.Store-bought frozen pastry works well (look for an all-butter version if you can find it!), and homemade puff pastry would take this tart to a whole other level. puff pastry: the flaky, buttery base of this tart.This pear tart comes together quickly with just 8 ingredients. The ingredients for this pear puff pastry tart

Old pear tart recipe easy