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Ingredientes
- 1/2 c. unsalted butter plus more
- 1 Tbsp. all-purpose flour plus more
- 1/2 x recipe Pate Sucree (see below)
- 3/4 c. blanched almonds
- 1/2 c. sugar
- 1/4 c. dark rum
- 1 lrg egg
- 1 tsp pure almond extract
- 1/2 c. apricot jam for glaze
- 2 c. white wine or possibly Champagne or possibly
- Â Â sparkling white wine
- 1 c. sugar
- Â Â Juice and zest of 1 lemon
- 1 x cinnamon stick
- 1 x vanilla bean split
- 4 x hard ripe Bartlett pears peeled, stem on
- 2Â 1/2 c. all-purpose flour
- 3 Tbsp. granulated sugar
- 1 pch salt
- 1 c. cool unsalted butter in small pcs
- 1/4 c. ice water
- 2 lrg egg yolks lightly beaten
Direcciones
- For the White Wine Poached Pears: Combine wine, 4 c. water, sugar, lemon juice, lemon zest, cinnamon stick, and vanilla bean in a large saucepan. Bring to a boil, and cook for 5 min. Add in pears, reduce to simmer, and cook till the pears are tender when pierced with the tip of a knife, 20 to 30 min. Cold pears in poaching liquid. (Makes 4)
- for the Pate Sucree: Combine flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. Add in butter, and process just till the mix resembles a coarse meal, about 10 seconds. With machine running, add in ice water in a slow steady stream through feed tube. Drizzle in egg yolks, and process just till the dough holds together without being wet or possibly sticky; about 30 seconds. Test dough at this point by squeezing a small amount together. If it is crumbly, add in a bit more water. Divide dough in half. Pat into discs, and wrap in plastic wrap. Refrigerateat least one hour. (Makes 2 eight- to ten-inch tarts or possibly single-crust pies)
- Heat oven to 375 degrees. Lightly butter a 10-inch tart tin with a removable bottom. Set aside. Lightly dust a clean work surface with flour, and roll pastry dough into a circle with a 14-inch diameter. Fit circle into prepared tin, being careful not to stretch dough too thin. Transfer to freezer till hard, about 15 min. In a food processor fitted with the steel blade, finely grind almonds. Set aside.
- Make the frangipane: Combine butter and sugar in bowl of an electric mixer fitted with paddle attachment. Beat till light and fluffy, about 2 min. Add in grnd almonds, 3 Tbsp. rum, egg, almond extract, and flour, and beat till smooth. Spread proportionately into chilled tart shell, and chill while preparing pears.
- Remove cooled poached pears from liquid, and cut each in half lengthwise, removing core and stem. Place each half, cut-side down, on a cutting board, and cut crosswise into thin slices. Arrange sliced pear halves on frangipane around edge of tart, leaving space between each half, and place one half in center of tart. When arranging pears, try to stretch slices toward center of tart, that will elongate pears a bit and fill shell better than if pears were just placed flat. Bake till the tart shell is golden and the frangipane is puffed and brown, 40 to 45 min.
- While the tart is baking, heat apricot jam with remaining 1 Tbsp. rum in a small saucepan over medium heat. Brush hot-from-the-oven pears with apricot-rum glaze. Cold tart to room temperature before slicing.
- This recipe yields 1 ten-inch tart.
- Yield: 1 ten-inch tart
