Copyright 2007, Ellie Krieger, All Rights Reserved. Cut into 6 wedges and serve warm or a room temperature.Įating Healthy in 2009. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. In a small bowl stir together the honey and boiling water to make a glaze. It will only cover the pears partially and does not need to be even.īake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown. If the dough breaks at all patch it up with your fingers.Īrrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. In a large bowl toss the pear slices with the lemon juice. Peel the pears, core them and cut into 1/4-inch slices. In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Pat the dough into a 4-inch round and wrap in plastic wrap. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Gently pour the remaining egg and marzipan cream over the pears. In a small bowl combine the buttermilk and ice water. Place the pears on top of the marzipan tart in a circle with the cut-side facing upwards. Whisk light cream, egg, egg yolk, cup sugar and vanilla and almond extracts to blend. Dot with butter sprinkle with brown sugar bake until pears are tender, about 20 minutes. Arrange pears in pastry in concentric circles, overlapping slightly. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. Remove foil and weights and continue baking 10 more minutes. I'll go back to the tried and true recipes of Mary Berry and Maggie Beers.To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. The ratios in this recipe are off, especially after adding the dry cocoa powder. I went back and compared the ratios of almonds, sugar, butter, flour, eggs, and extracts to other recipes. Followed the filling instructions exactly and did not make any changes. Had to through the whole thing in the trash after trying a few bites of a slice. I did not try the tart shell recipe, so I can not comment on that. Other than using the food processor to make the shell and filling and using a few slices from one more pear, I thought the tart was delicious. It really needs the pears to cut the richness of the tart. Although the recipe says you may have extra pear slices using only 2 pears, I used almost 3 pears. I also made the filling in the food processor and it came out very good. I made the tart shell in the food processor, pressed it in, and aside from having way too much dough, it came out fine. I followed the ingredients, but not the techniques and had good results. I will be making at Christmas hoping it turns out just as elegant & delicious. The filling is extremely rich & decadent but balanced by the crisp light pears. A friend brought this to Thanksgiving and it stole the show. Like I said, the first one was a trial run.Ībsolutely fabulous. I will bake the next tart a little longer and will make it a day before I will be giving it (to my Dr) so I can refrigerate it. Carefully arrange the fruits in the crust. I added 4oz of almond paste to the filling (in small dice size pieces as the filling was mixed in a stand mixer on high speed). In a large bowl, gently combine the pear slices with the lemon juice, spices, sugar, and currants. I made this first (as a trial run) and it is fabulous! I did add about 1/2 c of almond flour to the tart shell to give it a little more structure. Having never made anything this complicated before I followed the instructions and technique exactly. I used gluten free flour in place of regular flour and that is the only change to the recipe I made. tap here 1/2 cup sugar 3/4 teaspoon ground cinnamon 3/4 cup all-purpose flour 1/3 cup finely chopped walnuts. I made this for Thanksgiving (2021) and it was a big hit!!! We had a guest who is a French chef and he was very complimentary of the end result. Ingredients 3 tablespoons butter, softened.
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