Le Tarte Aux Poires Recipes

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RECREATE JULIA CHILD'S SEXY PEAR TARTE (TARTE AUX POIRES) FROM THE NEW JULIA DOCUMENTARY



Recreate Julia Child's Sexy Pear Tarte (Tarte aux Poires) From the New JULIA Documentary image

How to make Julia Child's sexy pear tart or Tarte aux Poires from the new documentary 'JULIA' about the chef's life and career.

Provided by Theresa Greco

Categories     Dessert

Time 45m

Yield 1 tart

Number Of Ingredients 13

1 lb of pears
⅓ cup sugar
½ tsp cinnamon
1 egg
⅓ cup sugar
¼ cup sifted flour
½ cup whipping cream
3 Tbs Cognac
⅔ cup flour
1 Tbs sugar
⅛ tsp salt
5½ Tbs butter, chilled
2½ Tbs cold water

Steps:

  • Pears Quarter, core and peel the pears. Cut them into ⅛ inch lengthwise slices. You should have about 3 cups. Toss the pears in a bowl with the sugar and cinnamon and arrange them in the prepared pastry shell. Custard Beat the eggs and sugar together in a bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon. Beat in the flour and cream. Finally add the Cognac. Pastry Dough Preheat oven to 375. Grease a 9 inch removable tart pan. Place flour in a bowl of a food processor. Mix in the sugar and the salt. Rub the butter and dry ingredients together rapidly with the tips of your fingers or a fork, until a dough forms. Form again into a ball, and chill for several hours until firm. Mold the pastry in a removable-bottomed tart pan. Add pears and bake in the upper third of a preheated oven for about 20 minutes or until the pears start to color and are almost tender. Remove from the oven and let cool while preparing the custard. Top pears with custard and return to the oven for 10 mins or until cream begins to puff.

Nutrition Facts :

TARTE TATIN AUX POIRES



Tarte Tatin Aux Poires image

A little different from the original version. If available use speculoos instead of gingerbread cookies.

Provided by Maiumlteacute G.

Categories     Tarts

Time 55m

Yield 1 tart, 6 serving(s)

Number Of Ingredients 8

5 pears, peeled and sliced
1 tablespoon ground cardamom
6 cardamom pods
100 g butter
2 eggs
220 g sugar
100 g self rising flour
100 g gingerbread cookies

Steps:

  • Preheat the oven at 180 °C.
  • Make a caramelsauce, mixing 120 g of sugar, the cardamom pods and 3 tablespoons of water in a small pan. Heat until golden.
  • Pour the caramelsauce in a tart tin.
  • Arrange the pear slices on top of the caramel.
  • Melt the butter and leave to cool for a few minutes.
  • Mix the eggs with 100 g of sugar and the ground cardamom.
  • Add the melted butter and the flour.
  • Crumble the speculoos and mix the crumbs with the dough.
  • Pour the dough over the pears.
  • Bake the tart for 40 minutes.
  • Leave to cool for a few minutes before inverting the tart on a plate.
  • Enjoy!

Nutrition Facts : Calories 472.5, Fat 15.5, SaturatedFat 9.1, Cholesterol 97.6, Sodium 409, Carbohydrate 82.6, Fiber 6.8, Sugar 55.5, Protein 5.1

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