Beth's Pear Almond Tart | ENTERTAINING WITH BETH
Learn how to make an Easy Thanksgiving Dessert Idea a Pear Almond Tart!
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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!!
French Almond Cake Recipe| Moist & Delicious| Incredibly Easy
This French Almond Cake is amazingly delicious and incredibly easy.
You just need a couple of ingredients from pantry, yet the almond topping gives it a professional look.
Almonds are a big favourite in French desserts, sweets and the flaky almonds in this cake make it an absolute dream to eat.
It can be kept in an airtight container or well wrapped in plastic wrap for several days.
Ingredients:
150 g unsalted butter, room temperature
150 g icing sugar
150 g self-rising flour
4 egg yolks
4 egg whites
1 tsp baking powder
1 tsp vanilla extract
2-3 tbsp almond slices
Frangipane | Frangipane Tart Recipe | Almond Butter Cream Recipe | Bakewell Tart Filling |
hi friends,
I am Chef Ashutosh, welcome to our YouTube channel.
About this video.
In this video I have explained you about sweet filling made with almonds. This filling can be used in for filling of bakewell tart , pineapple & cherry tart, cakes ,pastries etc. You can also replace almond powder with pistachio powder . A blend of almonds , sugar, butter and egg, all of which are sometimes further enhanced with almond extract, flour or other ingredients. It resembles like almond butter cream.
INGREDIENTS
100gm butter
100gm caster sugar
1.5 no. egg
25gm flour
100gm almond powder
Method
1- beat butter & sugar till light & fluppy .
2- add egg slowly ( not all the eggs at one time)
3- After finish adding eggs , add vanilla essence(optional)
4- fold in flour. cling wrap & put in fridge .
5- use it for tart fillings , sponge making etc
Thank you so much
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How to make Frangipane (Almond Cream) | Kosher Pastry Chef
Frangipane, also know as frangipani in Italian and crème frangipane in French, is as rich and velvety as it sounds. It is an almond pastry cream that is used as a filling in tarts, cakes and assorted pastries. It is comprised of creamed butter and sugar, with eggs and finely ground almonds added in
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???????? French Dacquoise Recipe: How To Make Almond flavor Dacquoise with French Coffee Buttercream(ASMR)
Hello friends! Today we're going to share with you how to make classic meringue nuts dessert: French Dacquoise with coffee French buttercream.
Dacquoise means “ of Dax” in french, which is a small town in southwestern France. Classic dacquoise is used as a layer of a cake or sandwiched for two layers with a variety of filling. But it can also be a cookie sandwich with buttercream. This French dessert is a light meringue with a sponge texture, it’s meringue-like crisp on the outside, and moist and soft texture like cake on the inside. The flavor is amazing and delicious. It’s a must try French dessert. Hope you like this video.
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
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How to make French Dacquoise Recipe
French Dacquoise Recipe
☞ Dacquoise mold: 6 slots, 7x5x1cm for each slot, if you don’t have dacquoise mold, you can use baking rings.
☞ Yields: This recipe can make 3 sets of dacquoise sandwiches for one egg white, you can use two or three egg whites to make 6 or 9 sets as you wish.
✎ Ingredients
☞ For dacquoise
powdered sugar 10g
All purpose flour 8g
almond flour 30g
medium egg white 1, 35g
granulated sugar 20g
☞ For French coffee buttercream (Cream au beurre cafe)
instant coffee granules 1g
hot water 4g
medium egg yolk 2, 36g
granulated sugar 45g
water 20g
unsalted butter 80g, softened and cubed
✎ Instrcutions
☞ For dacquoise
1. Use a sieve to sift the almond flour, powdered sugar and all purpose flour.
2. Place the egg whites and a bit of pinch of salt in a clean and dry bowl, beat the egg white with an hand electric mixer on medium speed for 1 minute. Then add the sugar one-third at a time, beat 30 seconds before adding the next.
3. After adding the rest of sugar, continue beating for 2 more minutes, then switch to low speed to beat for 30 seconds or until stiff peaks.
4. Add one half of dry ingredients into the meringue, making sure not to mix too much. Then add the rest of dry ingredients and gently fold the mixture until just combined.
5. Attach a tip to a piping bag and transfer the dacquoise mixture to the piping bag.
6. Pipe out the batter into the dacquoise slot. Use a scraper or offset spatula to smooth the surface and remove excess batter, and then use a toothpick to dip the water and to smooth out the shape.
7. Remove the mold carefully. Lightly dust the powdered sugar over the dough for the first time, after the powdered sugar is just absorbed into the batter, dust more powdered sugar over it again. This will create a better crust on the surface.
8. Preheat the oven to 230°C, reduce to 180°C and bake for 9-10 minutes, when time’s up, leave it in the oven for 5 minutes. Remove from the oven, stay with the baking tray to cool completely.
☞ For French coffee buttercream
1. Dissolve the 1g of instant coffee in 4g of hot water. Set aside to cool.
2. Add two egg yolks into the mixing bowl and beat until thick and pale.
3. Combine 45g sugar and 20g water in a small saucepan, heat over on med-low heat, cook until the sugar has dissolved and the syrup reaches 117°C.
4. Then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the yolks, keep whisking on high speed until all syrup is added. Switch to low speed to whisk until the mixture (pâte à bombe) is cooled down to room temperature.
5. Add in 80g of softened butter one third at a time, allowing each batch to incorporate before adding the next. Mix to smooth.
6. Add the dissolved coffee and mix well, then pipe in a piping bag.
☞ Assembly
1. Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve
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#FrenchDessert
#dacquoise
#easyRecipes
Almond Croissant – Bruno Albouze
The best
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