Simple Way to Prepare Speedy Tarte aux Poire (Pear Tart)

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tarte aux poire (pear tart). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tarte aux Poire (Pear Tart) is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Tarte aux Poire (Pear Tart) is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook tarte aux poire (pear tart) using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Tarte aux Poire (Pear Tart):

1. Get 2 Pears
2. Get Tart crust
3. Make ready 70 grams Unsalted butter
4. Get 30 grams Sugar (caster or light brown sugar)
5. Take 1/2 Egg
6. Prepare 140 grams Cake flour
7. Get Custard cream
8. Make ready 160 ml Heavy cream
9. Prepare 1 to 1 1/2 Egg
10. Take 25 to 30 grams Sugar (caster sugar)
11. Make ready 2 tbsp Cake flour

Instructions to make Tarte aux Poire (Pear Tart):

1. Bring the butter to room temperature, put it in a bowl, and cream with a whisk.
2. Add the sugar in 3 portions, mixing well after each addition.
3. Add the egg in 3 batches, mixing well after each addition.
4. Sift the flour, switch to a wooden spatula, add the sifted flour to the Step 3 mixture, and fold it in with a cutting motion.
5. Once it all comes together, pour it onto a sheet of plastic wrap, form into a rectangle and wrap. Let it chill in the refrigerator for 30 minutes.
6. Thinly coat the tart mold with butter (not listed), and dust with flour (not listed). Put the prepared mold in the refrigerator.
7. Combine the ingredients for the custard cream, and stir with a whisk.
8. Cut the pear into 5-7mm slices. Preheat the oven to 170℃.
9. Remove the chilled pastry sheet, quickly gather it into a ball while pressing out any air pockets. Roll out into a circle larger than the tart mold on a work surface dusted with flour (not listed).
10. Line the mold with the pastry, pressing down along the edges. Roll the rolling pin over the mold, then trim off the excess.
11. To prevent shrinking during baking, press the edges of the pastry dough slightly higher than the mold. Prick in several places with a fork.
12. Arrange the pear on top of the pastry dough.
13. Lightly stir the cream from Step 7, then gently pour it over the pears. Bake for 35 minutes at 170℃, and then for 5 to 8 minutes at 160℃.
14. After it cools, chill it in the refrigerator.

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