![]() Spoon a light coating of the glaze over the top of the tart. 13.ĭecorate with the optional almonds, if using. 12.Ĭut the pears into crosswise or lengthwise slices and arrange them over the custard. Spread the frangipane (custard filling) in the pastry shell. Paint the inside of the shell with a thin layer of the pear and jelly glaze. Measure out 1/4 cup of syrup and simmer it with the red currant jelly until jelly has dissolved and the syrup coats the spoon with a light glaze. Rapidly boil down the syrup to the thread stage (230 F). Remove saucepan from heat and let pears cool in the syrup for 20 minutes. Do not overcook, they must hold their shape. Sprinkle the Gruyère into the tart shell and spread the onions. 5.īring liquid to just below the simmer for 8 minutes or until pears are tender when pierced with a knife. Remove the foil and weights, cover the edge with foil and bake for 5 minutes longer, until the shell is cooked through and golden. 4.ĭrain the pears and drop into the boiling syrup. 3.īring the wine, lemon juice, sugar and cinnamon to the boil in the saucepan. 2.ĭrop each half, as it is prepared, into the acidulated water to keep it from discoloring. Neatly stem and core them with a grapefruit knife. Frangipane will keep for a week under refrigeration or may be frozen. If not used immediately, clean custard off sides of pan and dot top with softened butter to prevent a skin from forming on the surface. Off heat, beat in the butter, then the flavorings, macaroons or almonds and optional kirsch. ![]() Then over moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly (be careful the custard does not scorch on the bottom of the pan). When mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste. Stir slowly with a whisk, reaching all over the bottom of the pan. Pour the mixture into saucepan and set over moderate heat. Then beat in the boiling milk in a thin stream of droplets. 8.īake the shell for 8 to 9 minutes with pie weights or beans (blind-baking) and then another 7 to 10 minutes longer (for a fully cooked shell).īeat the egg and egg yolk in a mixing bowl, gradually adding the sugar, until mixture is pale yellow and forms the ribbon. Mold the pastry in a flan ring or false-bottomed cake pan (work rapidly if you have used the full amount of sugar, as the dough softens quickly). 6.įorm again into a ball, wrap in waxed paper and chill for several hours until firm. Place on a pastry board and with the heel of your hand, not the palm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches (the dough will be quite sticky if you have used the full amount of sugar). 4.īlend in the egg and vanilla and knead the dough rapidly into a ball. Rub the fat and dry ingredients together rapidly with the tips of your fingers until the fat is broken into bits the size of small oatmeal flakes. Let cool for 10 minutes before serving.Place the flour, sugar, butter, vegetable shortening and baking powder in the mixing bowl. Brush onto the dough sprinkle with the turbinado sugar.ħ Bake until the pears are tender and the pastry is golden, about 30 minutes. Sprinkle the almond slices among the fanned pears.Ħ Whisk the egg yolk with the water. Fold the edges of the dough slightly over the filling, pleating as necessary.ĥ Microwave the apple jelly for 15 seconds. Gently fan out the slices and press the pears into the almond mixture. Cut the pear lengthwise into thin slices, leaving the tip intact. Place one pear half, cut side down, on a cutting board. Spread the mixture over the dough, leaving a 2" border around the edge.Ĥ Cut each pear in half and remove the core. Remove only the top piece of parchment paper and transfer the dough to a baking sheet.ģ Using a hand mixer, beat the flour, almond meal, sugar, butter, egg and almond extract together in a bowl until light and fluffy, about 2 minutes. Unwrap the dough, place between two pieces of parchment paper and roll into a 14" circle. Set aside for 1 hour.Ģ Preheat the oven to 375☏. Form the dough into a large disc and wrap in plastic. ![]() Continue to add 1 tablespoon of water at a time until the dough comes together and forms a ball. With the motor running, add in 2 tablespoons of the ice water. Add the butter and pulse until the mixture is crumbly. 1 Blend the flour and salt in a food processor. ![]()
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