Normandy pear tart (Ballymaloe recipe)
This delicious French tart requires some baking skills but if you read the recipe carefully, it is certainly doable. You can keep the tart for a few days, which makes it good to prepare for, say, Christmas dinner. You can serve it warm or cold with whipped cream.
- 200 gr. flour
- 110 gr. cold butter
- 1 egg yolk
- Pinch of salt
- 4-5 tbsp. cold water
- 6 tbsp. apricot jam
- 23 cm diameter flan tart pan with loose removable bottom
- 100 gr. butter
- 75 gr. sugar
- 1 egg
- 1 egg yolk
- 2 tbsp. kirsch
- 110 gr. almond flour
- 25 gr. flour
- 4-5 pears (doyenne du comice)
- 225 gr. granulated sugar
- 600 ml. water
- 3 strips of lemon peel and juice of half a lemon
- Start with the shortcrust pastry (first 5 ingredients on the list). Sieve the flour and salt into a bowl, cut the butter into small cubes and rub these into the flour with your fingertips. Work quickly because you want it to stay as cold as possible, the butter should not melt. When it looks like coarse breadcrumbs, add the egg yolk and water. Use a fork, mix, and make sure the pastry comes together, adding more cold water if necessary (but make sure the dough stays as dry as possible).
- Bring the pastry further together by hand, wrap in cling film and leave in the fridge for 30 minutes.
- Meanwhile, make the poached pears. Bring the sugar and water to the boil with the lemon peel strips. Peel the pears, cut in half and remove the core with a teaspoon. Add the pears to the sugar syrup together with the lemon juice, cover and leave to simmer until the pears are soft. Remove the pears from the syrup and allow to cool completely.
- Preheat the oven to 180 degrees. Grease the tart tin with some butter. Roll out the pastry and line the baking tin, prick holes in the bottom with a fork and bake the tart blind for 20 minutes (cover the dough with baking paper filled with e.g. rice or dried beans).
- Meanwhile, make the frangipane. Beat the butter and sugar with a mixer until it is fluffy. Slowly add the egg and the egg yolk a little at a time. Turn the mixer off and stir the almond flour, flour and kirsch into the mixture with a spatula.
- As soon as the tart base is baked, remove the baking paper with the baking beans and pour the frangipane over the tart pastry. Slice the pears and divide over the frangipane.
- Turn the oven up at 200 degrees and bake the tart for 15 minutes. Turn the temperature back down to 180 degrees and bake for another 15-20 minutes until the frangipane is firm and golden brown.
- Heat the apricot jam with a few drops of water in a saucepan and when the tart comes out of the oven, spread it with a pastry brush. Remove the tart from the tin and allow to cool. Serve with whipped cream!
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