![]() ![]() I poached the pears in a sparkling Apple wine and apple cider with a cinnamon stick, star anise and some lemon. ![]() I have a fast oven, that's why I baked it so low. I also only baked this for approximately 30 minutes at 300. I read all the reviews prior to baking and even though I lowered the heat in my oven and reduced baking times, had an overcooked outer edge. Really nice looking tart with amazing flavors. 45 minutes was more than enough baking time, an extra 10 minutes would have been unnecessary. I also decreased the blind-baking temperature to 350 as other reviewers mentioned, and I covered the crust with a pie shield for the last 15 minutes of final baking to prevent over-browning. I didn't want the pears to be sickeningly sweet, so I didn't poach them but they still turned out nice and tender. I always avoid rolling out tart crust if at all possible, because I hate having leftover crust dough (which I never know what to do with and hate wasting). I just pressed it evenly into the tart pan, and refrigerated it that way. Here are some of my tips - I didn't bother rolling out the crust dough. Perfect for almond-lovers! The crust is nice and buttery, and the filling is delicate and divine. This is such an unassuming but utterly outstanding recipe. There was not enough of the filling for my taste either. Followed it to the letter and crust was way too cooked (slightly golden would have sufficed at 350 degrees for 20 or so minutes). For all the work this requires, I was disappointed with the result. I agree with all the posters who commented that the crust comes out overdone if the temperatures and times given are followed. If the crust gets too brown cover it with an aluminum dome - just cover the tart but don't wrap the foil tight.make it look like a church dome! Make twice the amount of filling because the recipe is sparse on that. Bake the crust until it sets a little, then add the filling and the pears. Not a great recipe so try the following: Set the oven to 360, not 375. Please read the reviews before you make this delicious tart. The crust and filling are sublime, a very high use of late summer pears from a friend's yard. blind baking at reduced temp., cover crust with foil and bake 45 minutes) you will be rewarded with a delicate, elegant,' tasty as all hell' dessert. If you push through and follow the pretty consistent recommendations (press in crust, 20 min. Ok, as noted by others, this is a poorly written recipe. I don't know what people are talking about. Let stand at room temperature.) Cut tart into wedges sprinkle with powdered sugar, if desired, and serve. Push pan bottom up, releasing tart from pan. Step 7īake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center. Gently press each pear half to fan slices but keep slices tightly overlapped. Cut each half crosswise into thin slices. Stem pears and cut each in half lengthwise scoop out cores. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Bake crust until sides are set, about 20 minutes. Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Fold overhang in, making double-thick sides. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom peel off paper. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Position rack in center of oven and preheat to 375☏. Mix in 7 tablespoons sugar, then butter, blending until smooth. Keep refrigerated.)įinely grind almonds and flour in processor. Wrap in plastic and chill at least 3 hours. Gather dough into ball flatten into disk. Using on/off turns, blend until dough comes together in clumps. Add butter and blend until smooth, scraping down sides of bowl occasionally. Cover and refrigerate.)īlend powdered sugar, almonds, and salt in processor until nuts are finely ground. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. ![]()
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