![]() I'm on my knees begging you to try the recipe as is.īoth the red and white wine poaching liquid contain some sugar to sweeten them up and cancel out any bitterness. On that note, if you are one of those people who either: ![]() But, I soon discovered that the subtle difference in flavor between the pears poached in red wine and the poached in white wine is also a good reason to do both. I love how pretty they look, red and white, across the top of this tart. What to Do with the Leftover Pear Poaching Liquidįor this recipe, I mostly decided to poach half the pears in white wine and half the pears in red wine for the color. ![]() This process is what creates a pastry that's light and flaky. Having a few small pieces of butter throughout the dough is a good thing!Īs the tart bakes, the butter melts and leaves little pockets in the dough. Tip #2: Be careful to not over mix the dough Then, let a stand mixer do the work of gently mixing the butter into the flour, adding some cream and water to bring it all together. So, before you begin to make the dough, cut the butter into chunks and pop it into the freezer for about 20 minutes to partially freeze it. Also, warm pastry dough is super difficult to work with. If the butter melts and blends into the flour before baking, you'll end up with a dense, cardboard-like texture. Cold butter is less likely to be absorbed by the flour so when you roll the pastry out, you get some interwoven layers of fat and flour. ![]() Preparing this pastry dough is simple but it's important to keep it cold all the time. That extra yolk gives the frangipane extra richness and flavor. Almond paste can be found in the baking isle of most major supermarkets, but if yours doesn't carry it, you can order it online. A few strips of orange peel in the wine poaching liquid infuses the pears with a subtle, but lovely citrus flavor. If the wine tastes good to you out of the bottle, the wine poached pears will taste good to you as well. With both bottles of wine, choose something that's good enough to drink, but there's no need to break the bank. Bosc pears are firm and retain their shape better than other varieties which makes them perfect for baking and poaching. Heavy cream in the dough makes it incredibly rich and tender. Each component contains a bit of salt which helps to bring out the individual flavors in this tart without ever tasting salty. Just enough sugar to make it sweet but not cloying. Be sure to use unsalted butter so that you have more control over the amount of salt in the tart. The pastry for this tart is an all-butter recipe which makes it both flavorful and extra crispy. To simplify things a bit, here are all the ingredients you'll need to prepare this recipe: This, hopefully makes it easier to prepare the recipe, but can also make it look like there are more required ingredients than there actually are. The list of ingredients in the recipe card below is somewhat deceptive because I've separated them into sections for the pastry dough, frangipane, and poached pears. Ingredients Needed to Prepare this Recipe What to Do with the Leftover Pear Poaching Liquid.Tips for Making and Storing Poached Pears.How to Bake a Tart with an Extra Crispy Crust.Ingredients Needed to Prepare this Recipe.The tart is best eaten the day it's made, but each component - the pastry dough, frangipane, and poached pears - can be prepared days in advance. And, poached pears are literally nothing more than sliced pears cooked in wine.Īfter that, all that's left to do, is bake the tart and bask in the oooooh's and ahhhhhhh's of everyone lucky enough to get a slice. The frangipane requires little more than blending all the ingredients in a food processor. Honestly, I think if you are someone with very little pastry experience, this tart is a great recipe.The dough comes together easily with the use of a stand mixer. To be clear - this pear tart is not as simple as a quick batch of 1-hour cupcakes or a giant skillet-baked chocolate chip cookie. But, it's also not on the level of anything you'd need a degree in pastry arts to make. This is one of those desserts that you make when you really want to impress people with your mad baking skills but you don't actually want to put in that much effort.
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