If using a food processor the dough, will lump up into a ball, turn off, do not over mix. Gently stream in the cream/ egg mixture.Don't over-mix it you want small chunks of butter left. If mixing by hand use your fingers to rub the butter into the flour until a coarse meal is formed. Add the cold butter chunks and pulse on high 10-15 times- you will have a crumbly texture with some chunks of butter.In a large bowl or food processor add the flour, sugar, and salt, process until just combined, about 10 seconds. Mix together the egg yolk, heavy cream, and vanilla extract in a small bowl.Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter. ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below! If you love almond flavor then you gotta try my Bakewell Tart recipe!įor a savory spin try my tomato tart, everyone loves it! This French lemon cream tart recipe is tangy, creamy deliciousness! The custard can sort of separate when it thaws. Since this is a custard tart I don't suggest freezing the tart. Have a slice with a cup of tea, it is just gorgeous! Can you freeze The creamy custard pairs perfectly with the pears. This tart is perfectly sweet but not overly sweet. Just before serving dust the tart with confectioner's sugar. Let cool on a wire rack for two hours then wrap in plastic wrap and chill in the fridge for two hours. Then pour the custard mixture on top, make sure to pour evenly, and any pears that are sticky up gently press them to wet them into the custard mixture.īake for 30-37 minutes, the custard should be set and barely wiggle in the middle two inches or so. Place the par-baked tart shell on a baking tray and layer in the pear slices to slightly overlap. Make sure there are no flour or sugar lumps. In a large bowl whisk together the sugar, eggs, cream, vanilla extract, almond extract, salt, and flour, mix until evenly combined.
PILLSBURY PEAR TART RECIPE HOW TO
If you want to see step-by-step photos on how to make the crust check out my post on how to make sweet shortcrust pastry. Preheat the oven to 375F and par-bake the tart and set it aside while you prepare the filling. Then place the tart shell in the freezer to chill for 30 minutes. Once you get it in the tin using a fork to prick it all over and place a piece of parchment paper on top and add pie weights, dried rice, or dried beans to weigh it down.
This recipe calls for an 11.5" X 1" tart pan with a removable bottom. Once the dough has chilled in the fridge then you can roll it out and place it into the tart tin. The dough comes together easily in a food processor or you can do it by hand as well.
To start you'll need to make the sweet shortcrust pastry, you can make this a day or two ahead of time. Next time, try my French fruit tart recipe! Or for the pear lover check out my Pear French Toast or my Pear Bundt Cake. This helps thicken the custard as well as stabilize the eggs while cooking to prevent scrambling. Salt not only balances out the sweetness but brings out the flavor of all of the other ingredients. I love almonds and pears together, such a great flavor combo. This gives the custard a beautiful flavor. The heavy cream gives you that lush, creamy, texture! The eggs are what help build the structure of the custard. The pears need to be peeled, cored, and thin-medium sliced. You can learn more about the different types of pears on USA Pears Website. You'll cut a stick of butter into 12 chunksĪnd for the gorgeous pear custard filling you'll need: You need cold butter straight out of the fridge. Salt is that little something extra you need. Using powdered sugar helps create a smooth tart shell. Make sure you measure your flour properly, too much or too little can drastically alter the tart.
The vanilla gives a great depth of flavor to the pastry. This egg yolk adds fat, richness, and helps bind the crust. You can use a store-bought tart shell if you'd like but I love homemade!įor the tart shell, I like to use a sweet shortcrust pastry shell- the buttery, crisp shell pairs beautifully with the smooth pears and custard. Ingredientsįor the tart you'll need to make two components the tart shell and the filling. Thank you for supporting the brands that make Confessions of a Baking Queen possible.
0 kommentar(er)
