![]() ![]() Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks. Gently fold the border of each tart over the pears, pleating it to make a circle.īake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Sprinkle evenly over the top of the two tarts. Pour into a bowl and rub it with your fingers until it starts holding together. Add the butter and pulse until the mixture is crumbly. Sprinkle 1 tablespoon of cranberries over the top of each tart.Ĭombine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. ![]() Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Transfer them to 2 baking sheets lined with parchment paper.įor the filling, peel, core, and quarter the pears. For filling, beat cream cheese and 1/4 cup sugar until smooth. Roll each pastry disk into an 11-inch circle on a lightly floured surface. Beat butter, sugar and cinnamon until crumbly. Wrap the disks with plastic and refrigerate for at least one hour. Turn the dough out onto a well-floured board and form into 2 disks. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. With the motor running, add the 1/4 cup ice water all at once through the feed tube. 4.50 ( 2 ratings) Print Pin Rate Ingredients 1 sheet frozen puff pastry, from a 17.3-ounce package, thawed cup (100 g) granulated sugar 1 teaspoons (1. Remove the pears from the oven, then scatter the crumbs over each pear. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Pulse 12 to 15 times, or until the butter is the size of peas. Pears are cooked in caramel and topped with puff pastry, then baked in a cast iron skillet. Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Serve warm or cool with a dollop of whipped cream or a scoop of vanilla ice-cream.For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Method 1 5 eggs 80g of caster sugar 250ml of double cream 250ml of milk 40ml of liquid glucose 2 10g of Tregothnan Earl Grey tea leaves 3 4 175g of.ginger and cinnamon: these warming fall spices pair wonderfully with the pears. The filling should be close to fully set before being removed from the oven. butter and brown sugar: for a sweet glaze with butterscotch and caramel notes. Pour this filling over the tart as soon as possible and bake at 175C for about 45 minutes. Remove from heat and allow to cool slightly but whisk into the egg mixture while still very warm. Brown the butter in a small saucepan over a low heat until dark brown.To make the filling, whisk together the sugar and eggs until lightened in colour, then whisk in the flour, cardamom and a pinch of salt.Slice each poached pear half into three pieces and arrange in the prepared pastry case.The pears, returned to the cold syrup, can be kept in the fridge for a few days. ![]()
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