package of frozen puff pastry, preferably all-butter, thawed, with 2 sheets, stack sheets and roll out on a piece of parchment paper to ⅛" thick. Stir ½ cup (80 g) finely chopped candied ginger into almond cream with a rubber spatula. almond extract, and 1 large egg and whisk to combine. unsalted butter, melted, slightly cooled, 1 tsp. Morton kosher salt in a medium bowl to combine. Whisk ½ cup (60 g) almond flour or meal, ¼ cup (50 g) granulated sugar, 2 Tbsp. Place a rack in lower third of oven and preheat to 375°.
Why don’t you go over and give her a hand? Best of all, this dessert will be out of the oven and cooling before your aunt has finished cutting the fruit for her famous apple pie. As the galette bakes, the border will puff and those almonds will toast, giving this fall dessert a nice bit of nutty crunch-a wonderful contrast to the juicy pears. You’ll fan the pear slices out on a gingery almond cream that gets whisked together in the blink of an eye, then line the edges of the dough with sliced almonds that get adhered with a simple egg wash. You won’t have to fuss with a pie crust either store-bought puff pastry will do just fine for our galette dough, thank you very much, which you’ll quickly roll out on your work surface and transfer to a baking sheet, no specialty pan required. This also means no poaching for you, eliminating one time-consuming step from the process. If it’s good enough for the professionals, it’s good enough for us. Anjou be gone!) We simplify your life by calling for canned pears-a trick borrowed from French patisseries and their elaborate pear tarts. (Sleepless nights debating the merits of Bartlett vs. You won’t have to worry about what kind of pears to use. Cut into 6 wedges and serve warm or a room temperature.This pear galette recipe may look and sound fancy, but as the name promises, it’s unbelievably easy. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. In a small bowl stir together the honey and boiling water to make a glaze. It will only cover the pears partially and does not need to be even.īake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
#Easy pear tart recipe using bartlett pears Patch#
If the dough breaks at all patch it up with your fingers.Īrrange the pears in a mound in the center of the dough, leaving a 2-inch boarder.
Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet.
On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. In a large bowl toss the pear slices with the lemon juice. Peel the pears, core them and cut into 1/4-inch slices. In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Pat the dough into a 4-inch round and wrap in plastic wrap. Using a fork, gradually mix the buttermilk mixture into the flour mixture. In a small bowl combine the buttermilk and ice water. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt.
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