Pear tart with custard

Pear tart with custard.


The basis:
-1.25 cups flour
-a pinch of salt
-8 tablespoons cold unsalted butter
-1/4 cup water

-3 cups water
-3/4 cup sugar
-3 ripe pears solid, cut and clean
-peel of 1 orange, cut by a slicer
-half vanilla pod

-1 egg
-1/2 cup + 1 tablespoon sugar
-3 tablespoons of flour
-1/2 cup of the mixture of cream and milk
-1 teaspoon vanilla extract and 2 tablespoons of brandy (optional)
-a pinch of salt
-1/4 cup almond petals, lightly fry

In the bowl of a mixer, combine the flour and salt. Add the butter and whisk until a fine crumb. Pour most of the cold water, beat a couple of times. You may need more water. The dough should be sufficiently thick not runny. Do not pour the water!

Transfer the dough to a large bowl, mash the hands and form a ball. Take it from disk, wrap in plastic wrap and place in refrigerator for at least 30 minutes (can be stored up to 2 days). If you will keep in the refrigerator for more than 30 minutes, whereas before working with it, let it thaw for 20 minutes.

Cooking pears: In a saucepan bring to boil water and sugar over high heat. Reduce to medium, put pears and orange peel. Scrape the vanilla seeds and pod with you dropped into a pan. Set the fire enough to calm pear could cook in boiling syrup to the soft state for about 15 minutes. Then wait until they cool down straight into the syrup.

Make a pie. Heat the oven to 200 °. Roll out the dough into a circle diameter of 33 cm, to shift in the form of Tartu. Cut off the excess dough. Cover the tart with baking paper and top with some weighting as beans, peas or rice. Send the form in the oven for 20 minutes. Ubernite weighting and paper. Cool basis. Reduce oven temperature to 175 °.

Each pear, cut into 4 pieces. All laid out on the bottom Tart overlap. The remaining pieces of pears lay in the middle.

In a bowl, whisk the egg with a half cup of sugar to a thick pale mass. Enter the flour and cream, vanilla and salt. All whisk until smooth creamy mass and pour her a pear. Bake 10 minutes, until the cream begins to inflate.

Sprinkle on top of tart with almonds and 1 tablespoon sugar. Continue to bake for another 15-20 minutes, until the cream does not become light brown.

Cool the tart to room temperature and cut.


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