Recipe Normandy pear tart : Practical and Delicious

Recipe Normandy pear tart : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Normandy pear tart. You are currently reading Recipe Normandy pear tart : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Normandy pear tart requires 1h 30m, cook 1h 20m and serve 10. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Make the most of seasonal pears in this stylish dessert tart.

Ingredients:

17 Ingredients

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  5 pears, peeled, cored, halved
  
  
  


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  1 cup (250ml) dry white wine
  
  
  


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  1/2 cup (125ml) water
  
  
  


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  1 tsp ground cinnamon
  
  
  


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  1 cup (200g) caster sugar
  
  
  


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  100g butter, softened
  
  
  


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  1 egg
  
  
  


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  1 cup (100g) almond meal
  
  
  


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  1/4 cup (40g) plain flour
  
  
  


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  2 tbsp brandy
  
  
  


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  1/2 cup (170g) apricot jam
  
  
  


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  Shortcrust pastry
  
  
  


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  1 cup (150g) plain flour
  
  
  


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  1/2 cup (55g) almond meal
  
  
  


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  1/3 cup (60g) icing sugar mixture
  
  
  


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  125g chilled butter, chopped
  
  
  


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  1 egg yolk
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place pears, wine, water, cinnamon and half the sugar in a saucepan over medium heat; bring to a simmer. Reduce heat to low and cook, turning occasionally, for 20 minutes or until pears are tender. Remove from heat; set aside to cool in the syrup.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make the shortcrust pastry, place the fl our, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Roll on a lightly floured surface to a 5mm-thick disc. Line a 10x34cm fluted tart tin with removable base with pastry. Trim edges. Refrigerate for 15 minutes to rest.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 200°C. Line the pasty with baking paper and fi ll with rice or beans. Bake in preheated oven for 10 minutes. Remove the paper, rice or beans and bake for a further 8 minutes or until pastry is golden. Remove from oven and set aside to cool slightly. Reduce oven to 180°C.
  
  
  


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  Step 5
  
  
  
  
  Use an electric mixer to beat the butter and remaining sugar until pale and creamy. Add the egg and beat until well combined. Add the almond meal, flour and brandy and stir until well combined. Spoon into the pastry case and smooth the surface. Strain the pears and arrange over the tart. Bake in oven for 35-40 minutes or until golden brown and cooked through. Remove from oven and set aside to cool to room temperature.
  
  
  


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  Step 6
  
  
  
  
  Place the jam in a small saucepan over medium heat. Cook, stirring occasionally, until jam melts and is smooth. Strain through a sieve into a jug. Use a pastry brush to gently brush the top of the tart with the warm jam. Cut into slices to serve.
  
  
  

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