Anna

27 of November 2019

SWEET GOODIES   not just for Thanksgiving...

INGREDIENTS:

Pears

  • 1 can pears halves (you need six or more if cut them on the different way)

Crust

  • 1/2 cup powdered sugar

  • 1/4 cup ground almonds

  • 1/4 teaspoon salt

  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

  • 1 large egg yolk

  • 1 1/4 cups all-purpose flour

Almond Filling

  • 2/3 cup ground almonds

  • 1 tablespoon all-purpose flour

  • 7 tablespoons sugar

  • 6 tablespoons (3/4 stick) unsalted butter, room temperature

  • 1 large egg

PREPARATION:

For pears:

  •  Just drain the canned pears, dry them very well, and carry on.

For crust:​

  • Mix powdered sugar, almonds, and salt (in the processor). Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into a disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)

For almond filling:

  • Finely mix almonds, flour, and 7 tablespoons sugar in processor. Add butter, blending until smooth. Mix in egg. Transfer filling to a medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)

  • Position rack in center of the oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into a 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with a fork. Freeze crust 10 minutes.

  • Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake crust until sides are golden and the bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. If the crust gets too brown cover it with an aluminum dome - just cover the tart but don't wrap the foil tight... Cool crust in pan on rack. Reduce oven temperature to 350°F.

  • Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide a spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.

  • Bake tart until golden and tester inserted into the center of filling comes out clean, about 30-40 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

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SEE ALSO:

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Miło Cię widzieć! Zapraszam do amerykańskiej kuchni, smacznej, pachnącej, ciekawej...

Nice to see you! I invite you to the American cuisine, tasty, fragrant, interesting ...

KONTAKT / CONTACT

amerykanskie.kulinaria@gmail.com