Рецепт Rustic Pear Tart
RUSTIC PEAR TART WITH A CRANBERRY-ALMOND TOPPING & BUTTERSCOTCH DRIZZLE
| Подготовка: |
American
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| Приготовление: | Порций: 6 |
Ингредиенты
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Инструкции
- Preparation -
- Brioche dough -
- Yeast - In the warm water, add the white sugar and dissolve. Pour the contents of the dry active yeast and stir. Set aside for 10 minutes, till frothy.
- Dough - In a large mixing bowl or container with a lid, gather the flour. Add the warm yeast water, honey, salt, eggs and melted butter. With washed and clean hands work and knead the dough well (the brioche dough is a soft gooey dough)
- Cover with a moist cheesecloth and set aside to rise in a warm place for 2 hours.The dough should now look swollen.
- Transfer to the refrigerator. Once the dough has chilled (at least 1 hr) it is ready for use.
- Separate the dough into 2 balls of about 1 lb each. Set aside one 1 lb ball for future use in the refrigerator in a container that has a lid but is not air tight - then separate the 1 lb dough ball into equal parts, returning the other 1/2 lb dough ball to refrigerator if you are baking only 1 tart.
- Place the chilled dough ball on a clean working surface and liberally sprinkle flour all over the dough ball. Flatten the dough into a patty & using a rolling pin roll out the pastry to as thin as possible, a little less than 1/8" thickness.
- Spray a non-stick spring foam pan with baking spray. Keep placing the pan time & again on the rolled out pastry to make sure that the pastry sheet is large enough to cover the base + give about an inch all around for draping.
- Place the pastry sheet in the non-stick spring foam pan. Shift the sheet around a bit so it is generally centered to the pan. Gently press down the bottom & sides so the pastry in sitting into the pan & press the sides to the side of the pan as well. Use a fork and pierce the pastry base all around.
- Pears - Using a teaspoon, core the pears. Cut and discard the tops and bottom knob. Also remove any 'stickers' from the fruit. Do not peel. Thinly slice the pears a little thicker than 1/8" but thinner than 1/4" (i.e. about 3/16th of an inch)
- Egg wash - Whisk an egg with 1 tbs cold water.
- Cooking method -
- Preheat oven to 400 deg F.
- Topping - In a microwave safe bowl, place the dried cranberries and sliced almonds in a bowl. Top with the butter, brown sugar, nutmeg & cinnamon powders.
- Microwave the topping for about 1 minute. You can also stir this on a stove top till the butter melts.
- Butterscotch drizzle -
- On medium heat, in a small saucepan, dissolve the brown sugar in water stirring as needed. Add the cream and whisk.
- The whole process of making the butterscotch drizzle takes about 30 minutes. Whisk regularly as it begins to thicken. When it is finally done, it will be a nice light caramel brown with a consistency thinner than condensed milk but thick enough to coat the back of a spoon.
- Assembling the tart - With a pastry brush the condensed milk over the pastry base. Begin placing the pears radially, with the thin tapering edge pointing toward the center.
- Keep placing the pears radially in the pan till the outer ring is done. Begin the inner ring overlapping the outer ring if necessary.
- Drizzle the butterscotch over the pears. Spoon the topping over the pears and spread evenly. Drizzle some more of the butterscotch over the cranberry-almond topping.
- Fold the edges of the pastry over the pears. so you have a 1" pastry edge to the tart.
- With a pastry brush, wash the pastry edge with the egg.
- Baking method -
- Place the tart in a preheated oven & bake for 30 minutes. Do not open the oven door during the baking process.
- Allow the tart to cool completely on a baking rack.
- Serve warm or cool.
- Enjoy!