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RUSTIC PEAR TART WITH A CRANBERRY-ALMOND TOPPING & BUTTERSCOTCH DRIZZLE
Ingredientes
- Brioche dough -
- 4 cups all purpose flour
- 3/4 warm water (110 deg F)
- 1 packet dry active yeast
- 1-1/2 tbs white sugar
- 1/2 tsp salt
- 4 eggs
- 1 1/2 sticks or 6 oz butter, melted
- Egg wash-
- 1 egg
- 1 tbs cold water
- Pear filling -
- 3 Bosc pears
- 2 tbs condensed milk
- Cranberry-Almond topping-
- 1/2 cup dried cranberries
- 1/4 cup light brown sugar
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 2 tbs butter
- Butterscotch topping-
- 1/4 cup light brown sugar
- 1/4 cup water
- 1/4 cup heavy cream
- OR
- 1 jar ready made, store bought butterscotch topping (if u must)
Direcciones
- Preparation -
- Brioche dough -
- Yeast - In the warm water, add the white sugar and dissolve. Pour the contents of the dry active yeast and stir. Set aside for 10 minutes, till frothy.
- Dough - In a large mixing bowl or container with a lid, gather the flour. Add the warm yeast water, honey, salt, eggs and melted butter. With washed and clean hands work and knead the dough well (the brioche dough is a soft gooey dough)
- Cover with a moist cheesecloth and set aside to rise in a warm place for 2 hours.The dough should now look swollen.
- Transfer to the refrigerator. Once the dough has chilled (at least 1 hr) it is ready for use.
- Separate the dough into 2 balls of about 1 lb each. Set aside one 1 lb ball for future use in the refrigerator in a container that has a lid but is not air tight - then separate the 1 lb dough ball into equal parts, returning the other 1/2 lb dough ball to refrigerator if you are baking only 1 tart.
- Place the chilled dough ball on a clean working surface and liberally sprinkle flour all over the dough ball. Flatten the dough into a patty & using a rolling pin roll out the pastry to as thin as possible, a little less than 1/8" thickness.
- Spray a non-stick spring foam pan with baking spray. Keep placing the pan time & again on the rolled out pastry to make sure that the pastry sheet is large enough to cover the base + give about an inch all around for draping.
- Place the pastry sheet in the non-stick spring foam pan. Shift the sheet around a bit so it is generally centered to the pan. Gently press down the bottom & sides so the pastry in sitting into the pan & press the sides to the side of the pan as well. Use a fork and pierce the pastry base all around.
- Pears - Using a teaspoon, core the pears. Cut and discard the tops and bottom knob. Also remove any 'stickers' from the fruit. Do not peel. Thinly slice the pears a little thicker than 1/8" but thinner than 1/4" (i.e. about 3/16th of an inch)
- Egg wash - Whisk an egg with 1 tbs cold water.
- Cooking method -
- Preheat oven to 400 deg F.
- Topping - In a microwave safe bowl, place the dried cranberries and sliced almonds in a bowl. Top with the butter, brown sugar, nutmeg & cinnamon powders.
- Microwave the topping for about 1 minute. You can also stir this on a stove top till the butter melts.
- Butterscotch drizzle -
- On medium heat, in a small saucepan, dissolve the brown sugar in water stirring as needed. Add the cream and whisk.
- The whole process of making the butterscotch drizzle takes about 30 minutes. Whisk regularly as it begins to thicken. When it is finally done, it will be a nice light caramel brown with a consistency thinner than condensed milk but thick enough to coat the back of a spoon.
- Assembling the tart - With a pastry brush the condensed milk over the pastry base. Begin placing the pears radially, with the thin tapering edge pointing toward the center.
- Keep placing the pears radially in the pan till the outer ring is done. Begin the inner ring overlapping the outer ring if necessary.
- Drizzle the butterscotch over the pears. Spoon the topping over the pears and spread evenly. Drizzle some more of the butterscotch over the cranberry-almond topping.
- Fold the edges of the pastry over the pears. so you have a 1" pastry edge to the tart.
- With a pastry brush, wash the pastry edge with the egg.
- Baking method -
- Place the tart in a preheated oven & bake for 30 minutes. Do not open the oven door during the baking process.
- Allow the tart to cool completely on a baking rack.
- Serve warm or cool.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 788 | |
| Calories from Fat 301 | 38% |
| Total Fat 34.25g | 43% |
| Saturated Fat 20.05g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 236mg | 79% |
| Sodium 463mg | 19% |
| Potassium 228mg | 7% |
| Total Carbs 107.77g | 29% |
| Dietary Fiber 3.2g | 11% |
| Sugars 35.54g | 24% |
| Protein 14.62g | 23% |
