Recipe: Appetizing Tarte aux Poire (Pear Tart)

Recipe: Appetizing Tarte aux Poire (Pear Tart) Delicious, fresh and tasty.

Tarte aux Poire (Pear Tart). It's classic French rustic tart, made like an upside down cake, in a cast iron skillet. You create a caramel base at the bottom of the pan, top with sliced fruit such as apples, pears, or quince. Top again with a pastry crust, either rolled out dough or puff pastry, tuck the edges of the pastry into the pan, bake until.

Elle fait toujours le même effet.

Mélangez dans un saladier le sucre et les oeufs, puis ajoutez la farine et la poudre d'amande.

Tarte aux poires normande (French pear tart).

You can have Tarte aux Poire (Pear Tart) using 11 ingredients and 14 steps. Here is how you cook it.

Ingredients of Tarte aux Poire (Pear Tart)

1. Prepare 2 of Pears.

2. You need of Tart crust.

3. You need 70 grams of Unsalted butter.

4. It’s 30 grams of Sugar (caster or light brown sugar).

5. It’s 1/2 of Egg.

6. It’s 140 grams of Cake flour.

7. Prepare of Custard cream.

8. You need 160 ml of Heavy cream.

9. Prepare 1 of to 1 1/2 Egg.

10. Prepare 25 of to 30 grams Sugar (caster sugar).

11. It’s 2 tbsp of Cake flour.

While I was living in Fontainebleau Tarte Normande was one of my favorite desserts.

In one of the bakeries I frequented it was just incredible.

I tried it once and got addicted forever.

Since then I was almost never able to.

Tarte aux Poire (Pear Tart) instructions

1. Bring the butter to room temperature, put it in a bowl, and cream with a whisk..

2. Add the sugar in 3 portions, mixing well after each addition..

3. Add the egg in 3 batches, mixing well after each addition..

4. Sift the flour, switch to a wooden spatula, add the sifted flour to the Step 3 mixture, and fold it in with a cutting motion..

5. Once it all comes together, pour it onto a sheet of plastic wrap, form into a rectangle and wrap. Let it chill in the refrigerator for 30 minutes..

6. Thinly coat the tart mold with butter (not listed), and dust with flour (not listed). Put the prepared mold in the refrigerator..

7. Combine the ingredients for the custard cream, and stir with a whisk..

8. Cut the pear into 5-7mm slices. Preheat the oven to 170℃..

9. Remove the chilled pastry sheet, quickly gather it into a ball while pressing out any air pockets. Roll out into a circle larger than the tart mold on a work surface dusted with flour (not listed)..

10. Line the mold with the pastry, pressing down along the edges. Roll the rolling pin over the mold, then trim off the excess..

11. To prevent shrinking during baking, press the edges of the pastry dough slightly higher than the mold. Prick in several places with a fork..

12. Arrange the pear on top of the pastry dough..

13. Lightly stir the cream from Step 7, then gently pour it over the pears. Bake for 35 minutes at 170℃, and then for 5 to 8 minutes at 160℃..

14. After it cools, chill it in the refrigerator..

Tarts are one of my favorite desserts, and as it is nearing the end of summer, one of my favorite fruits is coming into season: the pear.

The pear tends to be something all ages enjoy, and when you work with Julia Child's magic as well as Michel Roux Jr.'s on a classic Tarte aux Poires avec Amandes.

Tarte Tatin is a famous French tart that is often prepared with puff pastry, but the original is made with more of a shortcrust kind of pastry.

You can check if you have enough pear slices by fitting them in the.

Served warm or cool, this beautiful pear tart with raisins and almonds is a classic.