Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, tarte aux poire (pear tart). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Découvrez la recette de la tarte aux poires à l'amande. Cette tarte est devenue un classique des "faims" de repas lorsque j'ai des invités. Elle fait toujours le même effet.

Tarte aux Poire (Pear Tart) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Tarte aux Poire (Pear Tart) is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Prepare 2 Pears
2. Take Tart crust
3. Take 70 grams Unsalted butter
4. Make ready 30 grams Sugar (caster or light brown sugar)
5. Prepare 1/2 Egg
6. Take 140 grams Cake flour
7. Prepare Custard cream
8. Take 160 ml Heavy cream
9. Take 1 to 1 1/2 Egg
10. Make ready 25 to 30 grams Sugar (caster sugar)
11. Prepare 2 tbsp Cake flour

Since then I was almost never able to. It's classic French rustic tart, made like an upside down cake, in a cast iron skillet. You create a caramel base at the bottom of the pan, top with sliced fruit such as apples, pears, or quince. Top again with a pastry crust, either rolled out dough or puff pastry, tuck the edges of the pastry into the pan, bake until.

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.

Tarte Tatin is a famous French tart that is often prepared with puff pastry, but the original is made with more of a shortcrust kind of pastry. You can check if you have enough pear slices by fitting them in the. Recette Tarte aux poires : découvrez les ingrédients, ustensiles et étapes de préparation. Les gourmands seront comblés avec une part de tarte aux poires qui est un succulent dessert. Légère si on ne met pas trop de beurre et de crème dans la recette, elle devient vite l'amie des accro au régime.

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