Tarte Fine Poires Mirabelles Recipes

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:

• Prepare the dough: Place the milk, yeast, and a quarter cup of the flour in a large mixing bowl. Stir until thoroughly blended and let sit to proof the yeast, about five minutes.
• Stir in the remaining flour, the salt and eggs, and mix thoroughly. Gradually work in the butter, then turn the dough onto a floured surface. Knead until smooth, about five minutes, adding additional flour as needed. The dough should be soft and slightly sticky.
• Place the dough in a large bowl, cover and let rise at room temperature until doubled in bulk, about one and a half hours.
• Preheat the oven to 375 degrees. Generously butter a 10 1/2-inch round ceramic baking dish.
• Punch down the dough and spread the dough over the bottom of the baking dish. Do not build up the sides, as in a normal tart.
• Prepare the topping: If the Maroilles rind is particularly hard, remove it. Otherwise, cut the cheese into thin slices and place them evenly on top of the dough. (If using Veritable Chaumes, remove the rind).
• Whisk the egg, egg yolk and creme fraiche in a small mixing bowl until well blended. Pour this mixture over the cheese and spread it to the edge of the dough.
• Dot the top with the butter and sprinkle generously with salt, pepper and nutmeg.
• Bake until the top is brown and bubbly, about 35 minutes. Cut the tart into wedges and serve.

Steps:

• Tout d'abord, préchauffer le four (200°C ou Th 7). Etaler le disque de pâte sur la tôle du four recouverte au préalable d'une feuille de papier sulfurisé (celui de la pâte conviendra parfaitement). A l'aide d'une fourchette, le piquer sur toute sa surface. Eplucher et trancher les poires en fines lamelles. Rincer et couper en deux les mirabelles. Disposer joliment les poires sur le fond de tarte et parsemer les mirabelles sur le dessus. Arroser le tout du beurre fondu et saupoudrer de sucre vanillé. Enfourner pour 30 mn de cuisson. Important: au bout de ces 30 mn, sortir la tarte du four, retirer délicatement le papier sulfurisé et remettre la tarte au four pour 15 dernières minutes. C'est ce qui permettra à la pâte d'être croustillante à souhait! Servir tiède nature ou accompagné d'une boule de glace vanille ou de crème fraîche.