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
Paul cooks a MOUTHWATERING Frangipane Pear Tart | Paul Hollywood's Pies & Puds
Paul bakes a delicious tart with an Apricot, Almond and Pear filling.
#PaulHollywood #EasyBakes #frangipane #peartart
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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!
Pear Almond Tart Recipe - Mark's Cuisine #39
WATCH THIS VIDEO on how to make a Pear Almond Tart. Enjoy this dish with your afternoon tea or coffee. More yummy desserts see
Today I will make a Pear Almond Tart.
Ingredients for Pear Almond Tart:
Pears:
4 cups water
1 1/4 cups sugar
1 1/2 tablespoons fresh lemon juice
3-4 medium-size firm but ripe pears, peeled
Crust:
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (120g/4oz) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose plain flour
Almond Filling:
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (85g/3oz) unsalted butter, room temperature
1 large egg
Powdered sugar (optional)
Preparation for Pear Almond Tart
For pears:
Bring 4 cups water, sugar, and lemon juice in large saucepan over medium-high heat to a boil, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
For crust:
Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 2 days ahead. Keep refrigerated.)
For almond filling:
Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 1 hours. (Can be made 2 days ahead. Keep chilled.)
Position rack in center of oven and preheat to 190°C/375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
Line crust with baking paper, then fill with dried beans or pie weights. Bake crust until sides are set for about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles for about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 165°C/350°F.
Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center, cover whole tart with pears.
Bake tart until golden and tester inserted into center of filling comes out clean, this takes about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
ENJOY!
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© Mark's Cuisine 2013
Rachel Allen No-Pastry Pear and Almond Tart
Exquisite pear and almond tart video recipe from Rachel Allen. Ideal for people who don't want to make pastry. Pears can be also replaced with a variety of different fruits. Find more recipes on:
Almond Pear Tart! Classic French Dessert Recipe
Almond Pear Tart! Classic French Dessert Recipe
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Ingridens-
For pastry
2 cup plain flour
4 tbsp podered sugar
185 g butter
1 egg
For almond pear filling
150 g butter
150 almond meal
3/4 cup sugar
3 eggs
2 ripe pears
1 tsp cinnoman
1/2 tsp lemon juice
1 tsp sugar
1 tsp vanilla
2-3 drops almond extract
#Almondpeartart #tartrecipe #SpiceFusion #peartart #almondtart
Music: Walk
Musician: @iksonmusic
Pear and Almond Tart
Recipe:
For the tart:
• 100g of butter
• 60g of powdered sugar
• 20g of almond powder
• 1 egg
• 180g of cake flour
For the almond cream:
• 70g of butter
• 30g of powdered sugar
• 75g of almond paste(marzipan)
• 2 eggs
• 20g of cake flour
• 20g of almond powder
For the poached pear:
• 3 pears
• 100g of sugar
• Lemon zest
• 2 cinnamon sticks
• 3 star anise
• 3 cloves
• 1 tsp of vanilla extract
Instructions:
For the Tart:
Cream butter until light and fluffy. Sift in powdered sugar and almond powder, mix. Gradually add the egg until it is fully incorporated. Finally add the cake flour and mix. Cook at 350F for 12mins or until lightly golden.
For the almond cream:
Cream butter until light and fluffy, sift in powdered sugar and mix. Add almond paste, mix. Gradually add the eggs until fully incorporated. Finally sift in almond powder or flour and cake flour and leave in the fridge for at least 6 hours. Pipe into the baked tart shell and spread evenly. Top with pear and sliced almond and cook for a further 10mins or until golden at 350F.
For the Poached Pear:
Peel and slice pear in half. Combine all the ingredients in a pot and then cover with water. Bring to a simmer. Add the pears and cook at low heat for around 12mins or until tender. Leave to cool down. Slice the pears.
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