Pear Tart with Walnut Crust
Pear Tart with Walnut Crust
Rating: (1 rated)
Recipe Yield: Serves 8
Preparation

For the crust:
1 cup (120 grams) all-purpose gluten-free flour blend (See Recipe Note)
3/4 cup (90 grams) walnut pieces
1/2 teaspoon kosher salt
1 stick (4 ounces) unsalted butter, frozen and coarsely grated
3 tablespoons ice water

For the poached pears:
2 cups water
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground vanilla bean or vanilla bean paste
2 whole D’Anjou or Bartlett pears, slightly underripe

For the frangipane:
1/2 cup (100 grams) granulated cane sugar
1/2 cup (60 grams) walnut pieces
4 tablespoons (2 ounces) unsalted butter, softened
2 large eggs, warmed to room temperature
1 1/2 tablespoons all-purpose gluten-free flour blend

Special Equipment: 14- x 4.5-inch rectangular tart pan with a removable bottom (See Recipe Note)

To make the crust: In a food processor, combine the flour, walnuts, and salt. Process until the walnuts are thoroughly ground into the flour, about 10 seconds. Transfer the mixture to a bowl and chill in the freezer for 30 minutes.

Return the flour mixture to the food processor and add the grated butter. Process until butter is incorporated but little flecks remain throughout, about 5 seconds. Add the ice water and pulse briefly, just until the water is distributed evenly and the dough begins to come together into large pieces.

Turn the dough out into a 14- x 4.5-inch rectangular tart pan with a removable bottom. Use your fingers press it into the pan evenly, making sure to get it firmly into the corners. Do this quickly to avoid warming the dough.

Place a piece of parchment paper on top of the crust, then pour in a single layer of pie weights or uncooked beans. Refrigerate for 20 minutes.

While the crust chills, preheat the oven to 375°F.

Place the tart pan on a baking sheet lined with parchment paper or aluminum foil. Bake until the butter in the crust has begun to steam and bubble a bit around the edges, about 12 minutes. Remove from the oven, remove pie weights and parchment, and allow the crust to cool to room temperature.

To make the poached pears: Peel the pears, then cut them into quarters and remove the cores. In a medium (2-quart) saucepan, heat the water, sugar, spices and vanilla over medium-low heat, stirring until the sugar has dissolved completely.

When the sugar has dissolved, add the quartered pears. Bring up to a rapid simmer, then turn down to low and simmer, covered, until the pears are cooked through but still firm, about 10 minutes.

Use a slotted spoon to transfer the pe

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