How To make Pear Almond Tart
PAStrY:
1 1/2 c Unbleached flour
2 tb Sugar
1 pn Salt
1 pn Ground cloves
1/2 ts Grated lemon peel
1/4 lb Butter
1 Egg yolk
5 tb Ice water
Butter; softened GLAZE:
1/2 c Apricot preserves
2 tb Dark rum
FILLING:
1/2 c Finely ground almonds
1/2 c Sugar
1 tb Flour
9 Firm, ripe pears
(preferably Anjou) :
peeled, halved lengthwise -- and cored To make pastry, put dry ingredients and lemon peel in bowl of food processor fitted with metal chopping blade; process just to mix. Add butter and cut into small pieces; process just until mixture resembles coarse meal. Add egg yolk; process just until blended. With processor running, quickly add ice water. Process several seconds until pastry forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap; chill at least one hour. Butter a 10-inch quiche pan with a removable bottom. Roll pastry out slightly larger than pan. Carefully lift pastry to pan and gently press against bottom and sides. Trim edges; prick bottom and sides with fork. Chill for 1/2 hour. Line pastry-filled pan with a circle of foil, pressing it gently against pastry. Fill liner with uncooked rice or dried beans to weight. Bake in preheated 375 degree F oven 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust 5 minutes longer; cool on rack. To make glaze, heat preserves and rum over low heat, stirring. Strain, brush tart shell with 2 tablespoons glaze. Reserve remainder. To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell. Slice 12 pear halves crosswise. (Do not separate the slices. -KM) Place sliced halves in circle over almond mixture in shell. Chop remaining pear halves, use to fill spaces between sliced pears. Bake in preheated 375 degree F oven 40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature.
How To make Pear Almond Tart's Videos
Pear Tart with Gordon Ramsay
Gordon Ramsay goes home and whips up a fabulous pear tart - and he makes it look easy. Try this at home today! Watch Gordon Ramsay's Ultimate Home Cooking! Watch for FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork
Pear almond tart
Hey guys, in this video I will show you how to make a delicious pear tart. It's filled with an almond frangipane layer, a white chocolate cognac cream and to top it of some deliciously poached pear.
I think it's a delicious recipe! Enjoy!
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Enjoy making this recipe!
Oven temperature 170 degrees Celsius
Ingredients
For the dough:
180 grams of flour
30 grams of almond powder
80 grams of icing sugar
4 grams of salt
110 grams of butter
30 grams of egg
For the frangipane:
30 grams of butter
100 grams of sugar
2 eggs
30 grams of flour
100 grams of almond powder
The zest of one lemon
For the cream:
250 grams of milk
60 grams sugar
2 grams of salt
100 grams of egg yolk
20 grams of cornstarch
30 grams of cognac
100 grams of white chocolate
For the poached pears:
750 milliliters of white wine
500 milliliters of water
200 grams of sugar
1 vanilla pod
2 lemons
4 sticks of cinnamon
20 pieces of cardamon
5 pears
100 grams of almonds
Bon appetit!
Beth's Pear Almond Tart | ENTERTAINING WITH BETH
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9 inch TART TINS:
BETH’S PEAR ALMOND TART RECIPE
Serves 8
INGREDIENTS:
FOR PASTRY:
1 ¼ cup (150 g) flour
1 tbsp (12 g) sugar
½ tsp (5 ml) salt
8 tbsp (120 g) cold unsalted butter
1 egg yolk
3-4 tbsp (45ml-60 ml) ice water
For Filling:
7 oz (196 g) almond paste
8 tbsp (120 g) unsalted butter, room temperature and soft
¼ cup (50 g) sugar
2 eggs
1 tsp (5 ml) almond extract
¼ tsp (1.25 ml) salt
1/3 cup (40 g) of flour
8 pear halves, jarred or canned
1 tbsp (15 ml) sliced almonds, for garnish
1 tbsp (15 ml) apple jelly, for garnish
Homemade Whipped Cream
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar, confectioner’s sugar, or icing sugar (all the same thing)
1 tsp (5 ml) vanilla extract
METHOD:
To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.
Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1tbsp more water. If too sticky add 1-2 tbsp more flour.
Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier.
Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell.
Remove excess dough with a knife and continue to fit dough into tin, pressing edges in and making sure top of dough is flush with the tin.
Pop tart in freezer while you make the filling.
Preheat oven to 350F (176C).
In an electric mixer combine almond paste, butter and sugar, beat until combined and fluffy.
Add eggs, one at a time, beating in-between each addition. Add almond extract, salt and flour. Beat to combine scrapping down bowl as needed.
Remove tart tin from the freezer and pour mixture into the center, smoothing out to the edges with a spatula.
Then place the pear halves around the edges, with the points facing in. Jarred pears really the best, because they are soft, and already peeled! Otherwise pears take a long time to cook if using fresh and pastry will be done before the pears are soft.
Be sure to space pears out so they are not touching, as filling will puff up and they need room to expand. If you have room in the center you can add another pear in the middle.
Bake for 40-45 minutes until pastry is golden brown and filling is puffed up and golden.
Then melt apple jelly in microwave :30 until liquefied. Brush pears only with the jelly for a nice shine. Sprinkle with sliced almonds.
Remove tart from the tin, place on a cake stand and “ta da!”
Cut into wedges and serve with whipped cream. Enjoy!!
Learn how to make an almond cream filling by hand.
Learn how to make a perfect almond cream filling for any tart or cake by hand with this video tutorial. The almond cream must not be mistaken with crème frangipane that contain pastry cream. almond cream is simple to make and very delicious indeed. In this video we will be using the almond cream to make a tarte bourdaloue, tartlets and almond barquettes.
Recipe:
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????????INGREDIENTS????????
Almond cream: enough to fill a 26 cm to 28 cm tart pan (around 10 inches)
100 grams (3.52 oz) softened unsalted butter
100 grams (3.52 oz) powdered sugar (icing sugar)
100 grams (3.52 oz) eggs (2 eggs)
100 grams (3.52 oz) almond meal (ground almond)
15 grams (0.5 oz) flour
1 teaspoon vanilla essence or rhum
One drop of almond essence.
Note: all the ingredients including the eggs MUST be at room temperature
pears must be poached in syrup, if you like you can make your own watching this tutorial:
Short crust with food processor:
Short crust by hand:
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
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A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Pear & Almond Tart(no pastry)
This is a delicious tart, made without pastry. Full over the flavour of almond and the juiciness of the pears it is ideal served with cream, ice-cream or custard. Of course it can be eaten by itself too.
Chapters/Time Codes:
0:00 Pear & Almond Tart
1:15 Preheat the oven
1:44 Ingredients
3:50 Make the batter
6:35 Fill the pastry ring
8:04 Place the pears on the batter
9:12 Add flaked almonds
9:47 Bake in the oven
11:23 Taste Test
Recipe:
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Pear and Almond Tart | Frangipane Tart | Pastry Recipe
Today I’m showing you how to make . Let’s get baking shall we?
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