Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per serving
Calories3341.2 kcal (167%)
Total Fat149.1 g (213%)
Carbs476.6 g (183%)
Sugars288.9 g (321%)
Protein38.8 g (78%)
Sodium699.3 mg (35%)
Fiber22.7 g (81%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 ¼ cupsall-purpose flour
200 g
¼ tspkosher salt
½ tspsugar
105gunsalted butter
very cold, cut into cubes
80mlwater
ice, plus more if needed
¾ cupsugar
3pears
ripe but firm, preferably Bosc, peeled, quartered and cored
1orange
Zest of, removed in strips with a vegetable peeler
0.5vanilla bean
1egg
¼ cupsugar
60 g
3 Tbsall-purpose flour
½ cupheavy cream
125 ml
1 tspvanilla extract
or 2 Tbs brandy
kosher salt
¼ cupalmonds
30 g, sliced, lightly toasted
Instructions
Step 1
To make the dough, in the bowl of a food processor, stir together the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the
Step 2
mixture starts to come together. Transfer the dough into a large sealable plastic bag and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.
Step 3
To make the filling, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl. oz./750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange zest. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.
Step 4
Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).
Step 5
Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an
Step 6
overlapping circle close to the rim. Use the remaining slices to fill the middle.
Step 7
In a bowl, beat together the egg and the 1/4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10
Step 8
minutes. Sprinkle the toasted almonds and remaining 1 Tbs. sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15 to 20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving. Makes one 10-inch (25-cm) tart.
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