French Pear Tart Part 2 Recipes

FRENCH PEAR TART

Steps:

• Position one oven rack to middle, and move the second rack to the top slot.
• Preheat oven to 350 degrees F.
• In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.
• Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.
• Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.
• Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
• Now, slice five pears into 1/2-inch slices, discarding core.
• Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
• Remove pears onto a large platter and let sit to cool.
• Take the remaining three pears and cut them in the same manner.
• Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
• Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
• Transfer pear-fig puree onto the now cooled crust; spread evenly.
• Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).
• Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.
• Warm up the strained liquid fig preserves for 20 seconds in the microwave.
• When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.
• Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.
• Remove from oven and let cool for at least 1 1/2 hours before serving.
• When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).
• Cut pear fig tart into eight slices and serve. Enjoy!

FRENCH PUFF PASTRY TART WITH PEARS AND CHOCOLATE

Steps:

• Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl; beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined.
• Line a tart pan with the puff pastry and prick with a fork all over.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate.
• Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart.
• Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes.

FRENCH PEAR TART WITH NUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
• Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
• Arrange pear slices on puff pastry and cover with creme fraiche mixture.
• Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.

FRENCH PEAR TART

Steps:

• Preheat oven to 375°F.
• FOR TART DOUGH:
• Combine butter + 1/4 cup sugar in med bowl, mix till well-blended & then mix in the flour.
• Beat together vanilla + 2 eggs, add to flour mixture, mix till dough forms & chill for 10 minutes.
• Grease & flour bottom of 9-in tart pan w/removable bottom. Roll chilled dough 1-in larger than pan.
• Place dough in pan & press dough to sides of tart pan (It needs to come to the rim of the pan). Bake for 10 minutes.
• FOR CUSTARD:.
• Combine yolks + 2 eggs, beat well & set aside.
• Combine milk, cream + sugar & place in top of dbl-boiler. Cook over simmering water till temp reaches 140°F.
• Remove from heat, add egg mixture (whisking constantly) & strain.
• FOR TART ASSEMBLY: Arrange pear slices in tart shell. Pour custard mixture over pears till shell is almost full. Bake 25 min or till custard is set. Remove from heat & allow to stand for 30 minutes.
• TO SERVE: Cook jam & wine in a sml saucepan to form glaze. Brush glaze over tart, cool completely & refrigerate till ready to serve.