Recipe Tarte Aux Poires Normande French Pear Tart By Food Story

Steps:

• Roll out pastry to fit greased and floured 8-inch flan ring. Store in refrigerator to keep cool. Cream together butter and sugar until light. Gradually beat in eggs, then flour. Fold in almonds and Kirsch, until well incorporated.
• Preheat oven to 350 degrees F. Remove pears from soaking liquid, and set aside. Brush base of pastry with 1 tablespoon apricot jam. Pour frangipane evenly into flan ring. Arrange pears in a circle on top of the filling. Bake for 30 minutes.
• Meanwhile, in a small saucepan, slowly heat together remaining jam, lemon juice, and water. Bring to a boil and reduce until thickened. Brush on hot tart. Serve once cooled.
• Place flour in medium bowl. Cut in butter and mix in sugar, until mixture resembles fine bread crumbs. Mix in egg, until pastry is just combined but still crumbly. Chill until ready to use.

Steps:

• FOR THE DOUGH: Put the flour in a large bowl, & with your fingers, mix in the butter, kneading until thoroughly mixed.
• Add 1 egg & 2 or 3 tablespoons of water, kneading the dough until it is smooth & homogeneous.
• Cover the dough in plastic wrap & let it rest in a cool place.
• FOR THE FRUIT: Peel the pears, then remove seeds & slice them.
• Put pear slices in a sauce pan along with a cup of water & cook them on low heat for 5 minutes.
• Peel the mango, then remove the pit & discard it while slicing the mango thinly.
• Preheat oven to 350 degrees F.
• FOR THE CREAM: In a bowl, mix cream, yogurt, sugar & 3 eggs.
• Whisk together completely.
• FOR THE TART: Roll dough into a circle slightly larger than the pie plate, with enough dough to cover the edge, then lift it into the pie plate.
• Prick the bottom a number of times with a fork, then bake it for 10 minutes.
• Remove pie plate from the oven & smooth the sliced fruit into the hot crust.
• Pour the prepared cream over the fruit.
• Turn oven temperature up to 400 degrees F, & bake the tart for 20 minutes.
• Let cool on a wire rack before serving.

Steps:

• Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
• Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
• Gently press into place.
• Trim and finish edges.
• Refrigerate 30 minutes.
• Preheat oven to 375F.
• Line pastry with foil and fill with pie weights or dry beans.
• Bake 15 minutes.
• Remove foil and weights and continue baking 10 more minutes.
• Cool.
• Arrange pears in pastry in concentric circles, overlapping slightly.
• Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
• Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
• Pour over pears.
• Sprinkle lightly with ground nutmeg and cinnamon.
• Continue baking until custard is set, about 30 minutes.
• Serve warm or at room temperature.