Recipe Tarte Aux Poires Normande French Pear Tart By Food Story

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)

Steps:

• In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
• To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
• Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
• Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
• Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
• Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
• Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

LE TARTE AUX POIRES

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.

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

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.

TARTE AUX MANGUES ET POIRE (MANGO AND PEAR TART)

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.

TARTE TATIN AUX POIRES

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!