Pear tart

Category: Confectionery
Kitchen: french
Pear tart

Ingredients

Dough breeze:
Wheat flour 250 g
Sugar 20 g
Salt ½ h. l.
Butter (frozen, diced) 120 g
Water (icy) 100-110 ml
Custard patisier:
Milk 330 ml
Vanilla Seeds (Replacement: Vanilla Sugar, Essence) ½ pod
Chicken egg yolks 3 pcs.
Sugar 90 g
Salt 1 pinch
Wheat flour 2 tbsp. l.
Filling:
Pears 3-4 pcs.
Flavoring for sprinkling:
Sugar 2 tsp
Carnation 3 buds
Cinnamon ½ h. l.
Jelly for glazing tart:
Transparent cake jelly (Dr. Oetker) ½ sachet
Sugar ¾ Art. l.
Water 110-120 ml

Cooking method

  • Pear tart
  • Punch all the ingredients of the dough except water in a blender with knives in a pulse mode until fine crumbs are formed and gradually pour in water, continuing to beat until the dough begins to gather into lumps.
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  • Lumps, pressing and gluing together, collect in a large lump, you can immediately in a bag, in it, flatten into a cake and leave in the refrigerator for 40-60 minutes.
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  • Cook the patisier: grind the yolks with sugar and salt, stir in the flour, boil the milk with vanilla seeds and gradually, stirring thoroughly, pour it into the yolks. Put the mixture in a bowl with a thick bottom over medium heat (or in a steam bath) and cook for a short time, stirring constantly with a whisk until thickened. No need to boil. Cool the cream by covering hermetically with a lid or cling film, or stirring often so that a surface film does not form.
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  • Preheat the oven to 180 ° C.
  • The breeze must work with the dough quickly so that it does not have time to heat up. If it does get hot and becomes too soft and sticky, after placing it in the mold, put it back to cool. Otherwise the dough may warp in the oven (flow).
  • Quickly roll the chilled dough between a film or baking paper, sprinkle a little with flour, a little larger in diameter than a baking dish.
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  • Remove the top layer of the film, transfer on another layer and put the dough in the mold (with the film facing up), carefully remove the remaining film, press the edges of the dough against the sides of the mold. Chop the bottom with a fork, put the basket in the oven for 20-25 minutes.
  • To avoid the risk of deformation of the basket, you can layer it with foil and add weighting agent: peas, beans or special baking balls. For several years now I have been using the same beans (1 liter in volume), then I cool them and leave them until the next time.
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  • While the basket is baking, clean and thinly slice the pears diagonally (a sample can be taken from the thickest slices).
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  • Grind the sugar for sprinkling the tart in a mortar / coffee grinder with spices.
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  • Put cream in a baked basket, then pears, sprinkle with flavored sugar, return to the oven and bake for 30-40 minutes.
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  • After baking, prepare the jelly according to the instructions (as a rule, everything is mixed with cold water, brought to a boil and cooked until thickened for 1 minute) and brush (glaze) the pears with a brush, or pour the entire tart from the center to the edges in a thin stream.
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  • Put the tart to cool.
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Note

Assembling and baking tart can also be done in a lazy (quick way). This requires one additional ingredient: pear / apple / apricot jam.

They need to coat the bottom of the raw basket with a layer of about 0.5 cm, simply seal the dough so that it does not get wet from liquid ingredients, put the pears on the jam and pour on top of the semi-finished cream (that is, the cream can not be boiled, but simply boiled the yolks with sugar boiled milk). It remains to sprinkle with sugar flavoring and bake everything together at once until tender (45-50 minutes). Naturally, this method is much faster and easier. But there is one caveat.This method is suitable for those with a sweet tooth, since jam will noticeably add the sweetness of the tartu. I love desserts for their taste, and the unjustified amount of sugar in many desserts prevents me personally from feeling this taste. So I went this way.

But since everything is individual, choose your method and cook with pleasure!

SchuMakher
Oh, my friend !!!!
Omela
Beautyaa !!! And de you disappeared ???
Arka
Hi girls! Thank you for your hospitality. I didn’t disappear, I just didn’t have time or energy to write.
SchuMakher
We miss you here!
MariS
Arochkahow glad I am to hear from you! And I brought a wonderful recipe - I was just looking for where to put pears in a tastier way! I'm already recording ...
Arka
hello Marishka! I am also glad that the weekend finally stood out when you can "have a forum"
Yeah, pears are now such that you just think about where to attach them
Tanyulya
Arochka, beautyaa !!! And really erased you
Arka
Tanyulya, thanks! Here I am here
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
kubanochka
Arochka! Congratulations on the victory! And do not disappear again I missed the same, and now you are back !!!
Kokoschka
What a beautiful!!!
Le-persona
Congratulations on the victory! such beauty in the photo - I am delighted !!!
Arka
Many thanks to everyone for their feedback, and to the organizers of the competition for recognition!
Of course, I knew that the reception after a short separation would be warm, but so much! ..
mur_myau
Thanks for the recipe. especially for the details with the test!
On Yeast
A very interesting recipe. We must try, the combination of products is very successful. I think it will be delicious.
Arka
Thank you girls!
I selected the combination for pears according to the book "The ABC of Taste". There are not recipes given, but win-win options for combining products / tastes.

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