It does not mean that a dessert with a fancy French name
requires skills of a professional patisser. This famous French
pear tart is one of our family’s favorite desserts.
It is perfect to make this tart in fall when the pears are in season.
Here I’ve got some organic Bartlett and Red pears.
You can prepare the pears one day ahead. These pears are cooked in light
syrup with rum and lemon juice.
I used pate sucree for the tart shell. The recipe is from the book published
by Le Cordon Bleu in Tokyo.
塔皮參考了東京 Le Cordon Bleu 學校出版的書
It is important not to overwork the dough and develop gluten. I only used
one hand to mix the dough. It is as simple as that!
整個塔皮的製作 沒有使用任何器具 就是一隻手而已
Use one hand to mix the softened butter.
Add sifted powdered sugar and a little salt to butter.
Continue to mix powdered sugar to butter.
Add eggs, one at a time. Finally, add the flour to the butter mixture.
將蛋一個個加入 拌到光滑後 再加入少許水拌光滑
Let the dough rest in the refrigerator overnight, or at least one hour.
With all the preparations ahead, it is easy to prepare frangipane
cream(almond custard cream) and bake the tart the next day.
I’ve got enought tart shell to make one 9-inch and four 5-inch tarts.
The large tart was going to be frozen and reheated again for later use.
You can see the side of the shell hasn’t baked enough yet.
大的塔 要冷凍起來 以後再加熱 所以塔皮沒有烤很脆
We all indulged ourselves with a tart for afternoon tea.
There is nothing better than sharing home-baked desserts with
Remember I bought a frozen French pear tart from Trader Joe’s recently?
The secret of making artisan-quality desserts at home is using the
best ingredients. With some preparations ahead of time, dessert is made in no time.
The pears are juicy with a hint of rum. The texture of the tart shell is what
I like about French tarts. That is the reason I love French tarts better
than American pie shells. The frangipane cream has a rich butter and