Skip to main content

French Pear Tart

Welcome back! 
Today, we have another delicious fruity tart, this time with pear! This tart uses a frangipane for the filling, which is an almond custard that's sweet and nutty. It's used notably in king cake, eaten during Epiphany and Mardi Gras. This specific tart is also known as tarte bourdaloue, named after the cafe where it was first made, likely with this iconic design.

French Pear Tart


Makes a 10" tart

Ingredients:

  • 1 pie crust (you can also use an almond flour crust)
  • 1/2 cup butter, softened
  • 60 grams (1/2 cup) confectioner's sugar
  • 2 eggs
  • 1 cup (110 grams) almond flour
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 3 Bartlett or Anjou Pear, ripe but still firm
  • Juice from 1 lemon

Directions:

  1. Bake your pie crust at 375° for 20 minutes with pie weights.
  2. In a bowl, use an electric mixer to mix the butter and sugar together.
  3. Crack in one egg at a time and mix.
  4. Add in the vanilla extract and rum and mix.
  5. Add in the almond flour and flour. Once this is fully incorporated, your filling is done.

  6. Peel the pear and remove the core. Slice these into thin slices.
  7. Soak the pear slices in the lemon juice (to prevent darkening).
  8. At this point, the pie should be cooled. Put the filling onto the crust.

  9. Arrange the pear on top.

  10. Bake the whole thing now at 375° for about 35 minutes.
  11. You can sprinkle some powdered sugar on top for decoration.

Having firm pear is important because once baked, it'll have the right consistency: a little soft but not mushy. An almond flour crust would work well with this because the filling is already almond-flavored. The almond flavor also pairs well with the pear, which, when infused with the lemon, has a nice sweet-sour taste. Overall, it's a great combination!

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Pearl Meatballs

Welcome back!  Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...
Post a Comment
Read more