Tarte aux Poire (Pear Tart)
Tarte aux Poire (Pear Tart)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, tarte aux poire (pear tart). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Dessert phare de l'automne, la tarte aux poires se décline en plusieurs recettes faciles et gourmandes. Garnie d'une crème à l'amande, la tarte aux poires prend alors le nom de "amandine". En réalisant une crème frangipane composée d'un mélange de crème pâtissière et crème amandine, on obtient la célèbre tarte Bourdaloue, mise au point par un pâtissier de la rue Bourdaloue à. Découvrez la recette de la tarte aux poires à l'amande.

Tarte aux Poire (Pear Tart) is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Tarte aux Poire (Pear Tart) is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have tarte aux poire (pear tart) using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Tarte aux Poire (Pear Tart):
  1. Get 2 Pears
  2. Make ready Tart crust
  3. Prepare 70 grams Unsalted butter
  4. Prepare 30 grams Sugar (caster or light brown sugar)
  5. Prepare 1/2 Egg
  6. Get 140 grams Cake flour
  7. Prepare Custard cream
  8. Prepare 160 ml Heavy cream
  9. Prepare 1 to 1 1/2 Egg
  10. Get 25 to 30 grams Sugar (caster sugar)
  11. Make ready 2 tbsp Cake flour

Tarte Aux Poires et Amande (Pear & Almond Tart) Recipes. Become a subscriber and view posts without restrictions. Tarts are one of my favorite desserts, and as it is nearing the end of summer, one of my favorite fruits is coming into season: the pear. Last year I shared this pear dessert recipe and my affection became even more.

Steps to make Tarte aux Poire (Pear Tart):
  1. Bring the butter to room temperature, put it in a bowl, and cream with a whisk.
  2. Add the sugar in 3 portions, mixing well after each addition.
  3. Add the egg in 3 batches, mixing well after each addition.
  4. Sift the flour, switch to a wooden spatula, add the sifted flour to the Step 3 mixture, and fold it in with a cutting motion.
  5. Once it all comes together, pour it onto a sheet of plastic wrap, form into a rectangle and wrap. Let it chill in the refrigerator for 30 minutes.
  6. Thinly coat the tart mold with butter (not listed), and dust with flour (not listed). Put the prepared mold in the refrigerator.
  7. Combine the ingredients for the custard cream, and stir with a whisk.
  8. Cut the pear into 5-7mm slices. Preheat the oven to 170℃.
  9. Remove the chilled pastry sheet, quickly gather it into a ball while pressing out any air pockets. Roll out into a circle larger than the tart mold on a work surface dusted with flour (not listed).
  10. Line the mold with the pastry, pressing down along the edges. Roll the rolling pin over the mold, then trim off the excess.
  11. To prevent shrinking during baking, press the edges of the pastry dough slightly higher than the mold. Prick in several places with a fork.
  12. Arrange the pear on top of the pastry dough.
  13. Lightly stir the cream from Step 7, then gently pour it over the pears. Bake for 35 minutes at 170℃, and then for 5 to 8 minutes at 160℃.
  14. After it cools, chill it in the refrigerator.
  15. Ready to serve and ENJOY!

Tarts are one of my favorite desserts, and as it is nearing the end of summer, one of my favorite fruits is coming into season: the pear. Last year I shared this pear dessert recipe and my affection became even more. Délicieuse tarte, un classique de la pâtisserie française, qui reste simple à réaliser et qui plait toujours. N'hésitez pas à partager cette vidéo et si vous. Noter cette recette Je n'aime pas ça du tout.

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