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BAKED PEAR TART RECIPES HOW TO
BAKED PEAR TART RECIPES SKIN

BAKED PEAR TART RECIPES 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. Serve warm or cold.This post was sponsored by USA Pears. Place tarts on a cooling rack to cool.

Watch that pastry does not burn, take them out earlier if needed.

Remove tray from the oven, increase heat to 400☏, lightly dust tarts with sugar and return tray to oven for a further 8 minutes.

Place baking sheet on middle shelf of preheated oven and bake for 25 minutes.

Arrange thinly sliced pears on top of pastry cream.

Spread about 1 ounce of pastry cream on each pastry square.

Whisk egg yolk lightly with a fork and brush the whole square with eggwash.

Place squares of puff pastry on parchment lined pans. Refrigerate until chilled, at least 2 hours.

BAKED PEAR TART RECIPES SKIN

Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming.

Add butter and beat on medium speed until butter melts and the mixture cools.

Transfer to bowl of a stand mixer fitted with paddle attachment.

Pour mixture back into the saucepan, and cook over medium-high heat, whisking constantly, until it thickens, about 2 minutes.

Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated.

In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar.

Cook over medium heat until mixture comes to a simmer.

In a medium saucepan, combine milk, half of the sugar, vanilla bean and seeds, and salt.

Cool and thinly slice each pear lengthwise.

Turn pears over and continue roasting, basting occasionally, until tender and caramelized, roughly 25 to 30 minutes.

Roast pears for 30 minutes, brushing them occasionally with pan juices.

Drizzle lemon juice evenly over pears, then sprinkle with sugar.

Arrange pears in a large baking dish, cut-side up.

Using a thin, sharp knife, split the vanilla bean lengthwise and scrape out seeds. Cut one sheet of frozen (and defrosted) puff pastry into roughly 3x3 inch squares and set aside.