Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Pears Our Family's Favorite Pear and Almond Tart

Our Family's Favorite Pear and Almond Tart

Introduce

Chef :

cookpad.japan

Our Family's Favorite Pear and Almond Tart

I figured up how to make a crispy short crust pastry without a pastry board.

Ingredient

63 grams

Unsalted butter

63 grams

Sugar

1/2

Egg

130 grams

Plain flour

2 grams

Baking powder

2 grams

Salt

few drops Vanilla oil

65 grams

Butter

65 grams

Powdered sugar

65 grams

Beaten egg

65 grams

Ground almond with skins

Tinned pear, sliced almond, pistachos, icing sugar and nappage

Cooking instructions

* Step 1

Sift the flour, baking powder and salt several times. Soften the unsalted butter to room temperature and mix together with the sugar.

* Step 2

Add the beaten eggs little by little and whisk constantly.

* Step 3

Mix in a few drops of vanilla oil.

* Step 4

Add the flour mixture and stir lightly.

* Step 5

Put the dough into a plastic bag and leave to rest. You can do all of this the day before baking the tart.

* Step 6

Lining the tin: Spray some oil and sprinkle some strong bread flour over the surface of the tart tin.

* Step 7

Roll out the pastry with a rolling pin while still in the plastic bag to match the size of the tin. Cut the plastic bag and use the pastry to line the tin

* Step 8

Poke the pastry base with a fork.

* Step 9

Making almond cream: Mix the softened butter and sugar together. Add the beaten egg little by little.

* Step 10

Add a few drops of vanilla oil and stir in the ground almond. Transfer the cream onto the pastry base.

* Step 11

To finish: Slice the pears thinly and diagonally and transfer onto the cream on the pastry base. (use three for each tart).

* Step 12

Sprinkle with sliced almond and bake in an oven preheated to 180°C for 30-35 minutes.

* Step 13

After baking, leave the tart to cool and remove from the tart tins. Brush the top of the tarts with nappage or apricot jam and sprinkle with pistachios.