HARRY AND DAVID PEAR TART RECIPE PATCH

The true French version of this uses 2 tablespoons of creme fraiche in the filling. Struggled with placing them in the tart after cutting. Be sure to ripen the pears as suggested by the recipe. Don't know if this was an issue with those that complained re the almond taste. Add 1/4 of sour cream, dark chocolate, and do two layers of pears.Īwesome! Not too much almond taste. Ok, by now, I have made this recipe about 4 times, each time with improvements. The nut flavor is pretty dominant, however, so if you are looking for a fruit tart, this will not be satisfying. The walnut version, IMO, was much better, probably because it didn't taste so definitely like marzipan. I've made this twice-once as written, and once using apples instead of pears and a homemade 'walnut paste' instead of the almond. This recipe was very good, and I would not change anything else. Pears were from Harry & David since they have the best. Added Trader Joe's Toasted Sliced Almonds sprinkled on top before baking as we like a crunchy dessert. If I'd made the crust, it would have been a pate sucre. I used pre-made pastry dough from a restaurant supplier as I was in a hurry. (Tart can be prepared up to 8 hours ahead. Remove from pan and serve warm or at room temperature. Step 4īake tart until pears are tender and crust is brown, about 50 minutes. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Press on pear half to fan slices toward wider end. Slice 1 pear half crosswise into 1/4-inch-thick slices. Cut each pear in half lengthwise and core. Spread filling in crust cover and chill while preparing pears. Add eggs and vanilla extract and process until smooth.

Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Blend almond paste and sugar in processor until almond paste is finely ground. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom chill while preparing filling.

Gather dough into ball flatten into disk. Add egg yolk mixture and process until moist clumps form. Add chilled butter and process until mixture resembles coarse meal. Blend flour, sugar, and salt in processor. Cut into 6 wedges and serve warm or a room temperature.Whisk egg yolks and apple cider in small bowl to blend. 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.

HARRY AND DAVID PEAR TART RECIPE PATCH

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. In a small bowl combine the buttermilk and ice water. 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. To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt.

Harry and david pear tart recipe