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Tarte Aux Poire (pear Tart) Recipe

Tarte aux Poire (Pear Tart) Recipe
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Serving : 8
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Prepare the ingredients before making Tarte aux Poire (Pear Tart) in your home. Then, follow these steps below to serve Tarte aux Poire (Pear Tart) for your family or friends.

Ingredients: Tarte aux Poire (Pear Tart)

  • 2 Pears
  • Tart crust
  • 70 grams Unsalted butter
  • 30 grams Sugar (caster or light brown sugar)
  • 1/2 Egg
  • 140 grams Cake flour
  • Custard cream
  • 160 ml Heavy cream
  • 1 to 1 1/2 Egg
  • 25 to 30 grams Sugar (caster sugar)
  • 2 tbsp Cake flour

How to Make Tarte aux Poire (Pear Tart)

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Tarte aux Poire (Pear Tart) in your home by yourself.

    Step 1
  • Bring the butter to room temperature, put it in a bowl, and cream with a whisk.
  • Step 2
  • Add the sugar in 3 portions, mixing well after each addition.
  • Step 3
  • Add the egg in 3 batches, mixing well after each addition.
  • Step 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.
  • Step 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.
  • Step 6
  • Thinly coat the tart mold with butter (not listed), and dust with flour (not listed). Put the prepared mold in the refrigerator.
  • Step 7
  • Combine the ingredients for the custard cream, and stir with a whisk.
  • Step 8
  • Cut the pear into 5-7mm slices. Preheat the oven to 170℃.
  • Step 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).
  • Step 10
  • Line the mold with the pastry, pressing down along the edges. Roll the rolling pin over the mold, then trim off the excess.
  • Step 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.
  • Step 12
  • Arrange the pear on top of the pastry dough.
  • Step 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℃.
  • Step 14
  • After it cools, chill it in the refrigerator.
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