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Ингредиенты
- 1/4 c. Unsalted butter softened
- 1/3 c. Super fine sugar
- 2 lrg Egg yolks
- 1/4 tsp Amaretto or possibly almond extract
- 1 c. Grnd almonds
- 1 Tbsp. All-purpose flour
- 1/2 c. Packed brown sugar
- 4 Tbsp. Unsalted butter
- 2 Tbsp. Heavy cream
- 1 lb Puff pastry
- 2 lrg Ripe pears peeled, cored, and thinly sliced
- 1 x Egg yolk
- 4 sprg Mint
- Â Â Confectioners" sugar for serving
Инструкции
- To make the almond cream: In the bowl of an electric mixer or possibly with a wooden spoon, beat the butter and sugar together till light and fluffy. Add in the egg yolks, beat in well, and add in the Amaretto. Stir in the grnd almonds and flour till proportionately mixed. The mix should be the consistency of a thick paste.
- To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mix to a boil and boil vigorously for 2 min, remove from the heat. Cover and keep hot at the back of the stove.
- To make the tarts: Preheat the oven to 400 degrees.
- On a lightly-floured surface, roll out the pastry to a 1/8-inch thickness and, using a plate or possibly cardboard circle as a template, use a very sharp knife to cut four 7-inch circles. Spread a circle of almond cream in the center of each, leaving a 1-inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it won't rise as high).
- Bake the tarts for about 20 min, till the edges are golden brown and the pastry is baked through. Remove from the oven and allow to cold for 5 min. Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners" sugar. Serve hot, drizzled with the hot caramel sauce.
- This recipe yields 4 servings.
- Comments: to make grnd almonds, freeze whole or possibly sliced blanched almonds, then process them in a blender in short bursts, scraping down the sides as necessary, till they are proportionately grnd. Don't over process or possibly allow them to get hot, otherwise they will turn into nut butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 1088 | |
| Calories from Fat 677 | 62% |
| Total Fat 76.14g | 95% |
| Saturated Fat 28.46g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 305mg | 13% |
| Potassium 272mg | 8% |
| Total Carbs 92.51g | 25% |
| Dietary Fiber 4.7g | 16% |
| Sugars 34.32g | 23% |
| Protein 12.68g | 20% |
