myhouseandgarden.com
 

 Gardening   Recipes   Shopping   Lifestyle   Hints and Tips    Real Estate    Mortgages    Home
 
French Pear Tart 
 

This delicious tart is always a favorite with my family and guests.
I use a food processor making this pastry. If not overworked it makes very light and crumbly pastry.
The same base for the tart can be made, using other fruits in season, apples, fresh plums, fresh  peaches, fresh apricots, black cherries etc.....all are delicious.

3 - 4 ripe pears, peeled, cut into halves and 
sliced across, just before baking

Pastry ( pâte sucrée ):
6 oz ( 175g ) all purpose flour
3 oz ( 85g )unsalted butter, soft
3 egg yolks
3 oz ( 85g )castor sugar
3-4 drops of vanilla extract
pinch of salt

  1. sift the flour into your food processor

  2. add all the other ingredients
    turn  on the machine and mix in short little bursts

  3. keep going until pastry forms a ball

  4. wrap and place in refrigerator for 1 hour

  5. roll out and put into a greased flan dish ( with loose bottom is best ), the pastry will be quiet delicate to use and break up, just press together again, it will not spoil the end result

  6. return pastry to refrigerator again for 20 minutes

  7. bake blind for  7-8 minutes ( place greaseproof paper over the pastry and fill with beans or baking beans )

  8. remove the baking beans and paper, 

  9. bake for another 5-7 minutes, until golden brown.

Frangipane:
6 oz ( 175g )ground almonds
6 oz ( 175g )unsalted butter, soft
5 oz caster sugar
3 eggs 
1 1/2 tablespoons of all purpose flour
2 drops of almond extract

  1. mix the butter and sugar until nice and creamy

  2. add the eggs, ground almonds, sifted flour and almond extract, stir it all together

  3. fill the pastry case with the frangipane not quiet full

  4. place the sliced pears evenly on top 

  5. bake at 180 C for 30 - 40 minutes 

  6. when cool, remove from baking dish and  brush the glaze over the top. 

Glaze:
apricot jam 
lemon juice

  1. heat the jam gently on the stove until it melts

  2. add the lemon juice and mix in

  3. push through a sieve

  4. brush the glaze all over the tart

Tip: When using black cherries or other red fruit, use redcurrant jelly to glaze.

Bon Appétit

Google
 

 

 

Recipes from the World's most famous cooking school simplified for the home cook7 Easy-to-follow step-by-step recipes with clear colour photographs 7 Photographed techniques section helps to achieve successful results every time 7 All tried and tested recipes in Le Cordon Bleu Kitchens 7 One recipe per double page spread with full colour photograph.