Pate Brisee For Pear Frangipane Tart Recipes

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PEAR TART WITH BRISEE PATE



Pear tart with brisee pate image

This simple recipe for pear tart with pasta brisee and for sure to become a staple in your baking repertoire.

Provided by Stafi AG

Number Of Ingredients 15

45 gr all-purpose flour
128 gr blanched almonds
150 gr confectioners' sugar
100 gr unsalted butter
1 large egg
1 teaspoon salt
1/2 teaspoon pure almond extract
100 gr apricot jam
8 large canned pear halves
Pate Brisee
250 gr all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
100 gr chilled unsalted butter (cut in pieces)
50 to 80 ml water

Steps:

  • Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  • Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
  • Preheat the oven to 190°C (375F) degrees. On a lightly floured surface, roll dough to a 30 cm (12-inch) round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream.
  • In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
  • Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet.
  • Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving!

BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)



Basic French Tart Dough/Pate Brisee (Dorie Greenspan) image

This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that works for both sweet tarts and savoury recipes, including the delicious Carrot & Leek Mustard Tart (recipe #440319). This is a good dough to use anytime you see a recipe calling for a pate brisee. Be prepared: This dough requires at least 3 hours to chill. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table". STORAGE TIP: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month. You can also tightly wrap and freeze the fully baked crust for up to 2 months, or freeze the unbaked crust in the pan and bake it directly from the freezer. Just add about 5 minutes or so to the baking time.

Provided by blucoat

Categories     Savory Pies

Time 45m

Yield 1 tart crust

Number Of Ingredients 6

1 1/4 cups all-purpose flour (170 g)
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons very cold unsalted butter, cut into bits (3/4 stick, 86g)
1 large egg
1 teaspoon ice water

Steps:

  • FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
  • HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
  • Chill at least 3 hours or up to 5 days.
  • When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
  • To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
  • Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
  • Chill - freeze - the dough for at least 1 hour before baking.
  • Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
  • TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
  • TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

Nutrition Facts : Calories 1269.4, Fat 75.6, SaturatedFat 45.6, Cholesterol 394.7, Sodium 1245.3, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 23.1

PâTE BRISéE TART CRUST



Pâte Brisée Tart Crust image

To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.

Provided by Julia Child

Categories     Bake     Chill     Butter     Bon Appétit

Yield Makes one 8-inch-diameter crust

Number Of Ingredients 10

1 1/2 cups all purpose flour
1/4 teaspoon salt
Pinch of sugar
6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch cubes
2 tablespoons plus 3/4 teaspoon chilled solid vegetable shortening, cut into 1/2-inch pieces
4 tablespoons (or more) cold water
Dried beans or pie weights
N/A or pie weights
Special Equipment
8-inch-diameter springform pan

Steps:

  • Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
  • Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.

FRANGIPANE PEAR TART



Frangipane Pear Tart image

A light and fluffy pear tart with almond and a sweet pastry base.

Provided by Virginia Theobald

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h15m

Yield 8

Number Of Ingredients 22

4 cups water
1 cup white sugar
2 tablespoons honey
1 vanilla bean, split lengthwise
1 cinnamon stick
5 pods cardamom, crushed
4 Conference pears - peeled, halved, and cored
1 ½ cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
½ cup cold unsalted butter, cut into pieces
1 tablespoon cold unsalted butter, cut into pieces
1 egg yolk
⅔ cup white sugar
⅓ cup unsalted butter, at room temperature
¾ cup ground blanched almonds
1 egg
1 egg white
2 teaspoons all-purpose flour
1 teaspoon cornstarch
2 teaspoons almond extract
1 teaspoon vanilla extract

Steps:

  • Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
  • Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
  • Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
  • Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
  • Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.
  • Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 94 g, Cholesterol 103.5 mg, Fat 24.1 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 13.7 g, Sodium 171.1 mg, Sugar 65.8 g

PATE BRISEE (FRENCH SHORTCRUST)



Pate Brisee (French Shortcrust) image

This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.

Provided by tessaf

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 50m

Yield 16

Number Of Ingredients 5

2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 cup chilled butter, cubed
¼ cup ice water, or more if needed

Steps:

  • Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
  • Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
  • Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
  • Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
  • Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g

PATE' BRISEE- FRENCH STYLE TART DOUGH



Pate' Brisee- French Style Tart Dough image

Tender and buttery, traditional dough favored by French Pastry Chefs for tarts & pastries. Easy to work with slightly chilled. Many other uses such as cut outs for decorating desserts.Easily made in a food processor.

Provided by Pastryismybiz

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb cake flour, plus
2 ounces cake flour, sifted
9 ounces butter
2/3 ounce salt
1 ounce sugar
1 egg
3 1/2 ounces water

Steps:

  • Blend the cake flour and butter until pea size lumps form.
  • Add the remaining ingredients and process just until liquids are incorporated.
  • Form into ball and chill the dough before rolling out.

Nutrition Facts : Calories 968.1, Fat 54, SaturatedFat 33.3, Cholesterol 183.7, Sodium 2323.2, Carbohydrate 107.5, Fiber 2.2, Sugar 7.6, Protein 12.7

PATE BRISEE FOR PEAR FRANGIPANE TART



Pate Brisee for Pear Frangipane Tart image

Use this buttery crust when making our Pear Frangipane Tart.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes enough for 2 9- or 10-inch tarts

Number Of Ingredients 4

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs, with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.
  • Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

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From cake-works.blogspot.com


PEAR FRANGIPANE TART - ALL THAT SPLATTERS
2009-11-15 1 tablespoon all-purpose flour. 6 white wine poached pears (recipe follows) in 1/2 cup poaching liquid, cooled. Preheat oven to 425 F. To make the frangipane filling, cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg, ground almonds, rum, almond extract, and flour, and beat until smooth.
From allthatsplatters.blogspot.com


PEAR FRANGIPANE TART, RECIPE PETITCHEF
Preheat oven to 425 F. To make the frangipane filling, cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg, ground almonds, rum, almond extract, and flour, and beat until smooth. Spread the thick mixture evenly in the chilled tart shell and refrigerate it while you prepare the pears.
From en.petitchef.com


PEAR FRANGIPANE TART RECIPE | USE REAL BUTTER
2013-03-03 Preheat the oven to 375°F. Roll the dough out to 1/8-inch thickness on a lightly floured work surface. Press the dough into a 9-inch tart pan with a removable bottom. Place the tart pan in the freezer for 30 minutes. Set the tart pan on a rimmed baking sheet and bake for 20 minutes, until the pastry turns golden brown.
From userealbutter.com


PATE BRISEE FOR A SAVORY 9-INCH TART – KEVIN LEE JACOBS
2014-05-01 Dump the dough onto a non-floured work surface, and form it into a ball. Flatten the ball into a disk, wrap it in plastic, and then chill it in the fridge for one hour. Or, freeze the dough. Frozen Pate Brisee will remain viable for about 3 months. Now grab a 9-inch removable bottom tart pan, and place it on a baking sheet.
From agardenforthehouse.com


EASY PEAR ALMOND TART RECIPE (FRANGIPANE) | SALT AND VANILLA
Add the almond cream to the tart filling it up almost to the top of the tart. Take out the pears and slice if desired and place them on top of the almond cream. Then place back in the oven for 30 minutes or until golden brown. Take out and cool to room temperature. Serve or chill in the refrigerator until ready to serve.
From saltvanilla.com


PEAR FRANGIPANE TART - THE LITTLE EPICUREAN
2019-09-17 Repeat with remaining pear halves, spacing pears equally apart in tart shell. Sprinkle sliced almonds and turbinado sugar, as desired. Bake for 38-40 minutes until the filling center no longer jiggles. Allow tart to cool for at least 20 minutes before slicing. If desired, dust tart with powdered sugar before serving.
From thelittleepicurean.com


PATE BRISEE FOR PEAR FRANGIPANE TART RECIPE | RECIPE | PERFECT PIES ...
Aug 1, 2016 - If you're looking to make two tarts without the fuss of doubling a recipe or making a fresh batch, this pate brisee makes enough for two. Aug 1, 2016 - If you're looking to make two tarts without the fuss of doubling a recipe or making a fresh batch, this pate brisee makes enough for two. Aug 1, 2016 - If you're looking to make two tarts without the fuss of doubling a …
From pinterest.co.uk


HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE - MASTERCLASS
2020-11-08 How to Make Pâte Brisée: Classic Pâte Brisée Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. French for “broken pastry,” pâte brisée is a flaky, buttery, crispy pie crust. The shortcut pastry which is made using only a handful of ingredients—flour, butter, salt, and water—is a commonly used ...
From masterclass.com


FRENCH PEAR TART BOURDALOUE WITH APRICOT RUM GLAZE
2017-10-12 Instructions. Preheat oven to 375 degrees. Place the pie dough into a 9″ round tart pan. With a fork, dock the shell. (poking holes on the bottom and sides) Place parchment paper over the shell and place dried beans on top to weight down the parchment paper. This will keep the dough from bubbling up when baking.
From highlandsranchfoodie.com


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