by ChefJune
View
my 77 recipes »
Photo by ChefJune
thehappycook's Testing Notes:
Expand CollapseChefJune's Notes:
Expand1 3/4 cup organic unbleached flour Ask a question about this ingredient
1/4 cup organic cane sugar Ask a question about this ingredient
10 tablespoons tablespoons + 2 teaspoons unsalted butter, chilled Ask a question about this ingredient
2 extra-large egg yolks beaten lightly Ask a question about this ingredient
4 drops pure vanilla extract (I use Nielsen-Massey) Ask a question about this ingredient
3 tablespoons cold water (or as much as you need) Ask a question about this ingredient
1/8 teaspoon fine sea salt Ask a question about this ingredient
1. By hand: Stir dry ingredients together with a fork. Drop in cut-up fat, and cut into flour with a pastry blender, fork, 2 knives, or with cool fingertips until fat particles are very small and thoroughly coated with flour. Gradually stir in liquid with a fork until dough holds together when squeezed with your fingertips. [It is better to add a little too much liquid than not enough since slightly wet dough is easily rectified by the addition of more flour. Dough that is too dry will crack and crumble when it is rolled out.] Gather into a ball, flatten into a disc about 3/4-inch thick, and refrigerate after wrapping well. “Resting” is necessary to allow the gluten to settle so your dough will roll out evenly and easily.
Ask a question about this step1a. By food processor: Using metal blade, add all dry ingredients to work bowl. Process for 2 seconds to blend. Add VERY COLD cut up fat. Process with about 8 short bursts, until fat is in small pieces, evenly distributed and well coated with flour. Position liquid over feed tube, turn machine on, and gradually pour liquid in until dough begins to come together, but before it forms a ball. Prepare for refrigeration as before.
Ask a question about this stepSee step 2 in the filling and assembly section.
Ask a question about this step1/2 teaspoon freshly ground cardamom Ask a question about this ingredient
1 cup organic cane sugar Ask a question about this ingredient
6 tablespoons organic unbleached flour Ask a question about this ingredient
3 extra-large eggs Ask a question about this ingredient
2 tablespoons Cognac Ask a question about this ingredient
6 ounces (1 1/2 sticks) unsalted butter --use the best quality butter you can find, melted until it's dark brown (and smells like toasted hazelnuts) Ask a question about this ingredient
2 large pears (Comice or Anjou, preferred) Ask a question about this ingredient
1/8 teaspoon fine sea salt Ask a question about this ingredient
Preheat the oven to 375 degrees F. Combine cardamom, sugar, flour, eggs and Cognac until well blended. Stir in browned butter. Set aside.
Ask a question about this stepDivide dough into 2 or 3 pieces if it’s still cold, and knead gently between hands until malleable. Roll the whole mass together out on a lightly floured surface. Carefully transfer into 11-inch tart pan. Refrigerate until pears are prepared.
Ask a question about this stepPeel, quarter and core pears. Slice lengthwise in 1/4-inch slices, leaving them connected -- if possible -- at the "neck" end of the pears, and gently open into a fan shape. Arrange on the chilled crust to resemble a flower petal pattern. Pour custard over pears. Bake in the preheated oven about 1 hour, or until browned. Sprinkle with powdered sugar just before serving.
Ask a question about this stepIn season, red raspberries or tiny wild strawberries make a colorful garnish.
Ask a question about this stepThis is really beautiful - time for me to buy a tart pan I think ...
I have three ripe pears staring at me...I was going to make pear sauce. This seems a better idea ;)
Yum! This sounds like my ideal dessert! Brown butter, cardamom, pears, so many of my favorite things...