Pear puff pastry tarts
6 servings | 120 minutes | Level of difficulty: high
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Ingredients
210 g
flour
1/2 tsp
salt
1/2 tsp
sugar
125 g
chilled butter
3
tbsp cold water
For the filling:
30 g
softened butter
2
tbsp icing sugar
1
egg yolk
50 g
ground almonds
60 g
whipping cream
3
pears
1
egg white
2
tbsp sugar
Pastry
1
To make the pastry, add the flour, salt, sugar and chilled butter cut into cubes to a bowl. Rub in with the tips of your fingers, pressing the butter cubes and breaking down any lumps until the mixture resembles wet sand.
2
Add 2 tbsp cold water and form a dough, without mixing. Flatten, cover with some cling film and leave to chill in the fridge for at least 30 min.
Filling
3
To make the filling, place the softened butter, icing sugar, egg yolk and cream in a bowl and whisk until it forms a creamy consistency. Blend in the ground almonds. Set aside.
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Pastry
1
To make the pastry, add the flour, salt, sugar and chilled butter cut into cubes to a bowl. Rub in with the tips of your fingers, pressing the butter cubes and breaking down any lumps until the mixture resembles wet sand.
2
Add 2 tbsp cold water and form a dough, without mixing. Flatten, cover with some cling film and leave to chill in the fridge for at least 30 min.
Filling
3
To make the filling, place the softened butter, icing sugar, egg yolk and cream in a bowl and whisk until it forms a creamy consistency. Blend in the ground almonds. Set aside.
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4
Remove the dough from the fridge and divide into 6 pieces. Roll the dough to form ovals approximately 3 mm thick. You can use the pears to measure the size of the pastry cases by placing the pears on top. There should be a border of approx 3 cm around each pear.
5
Wash the pears, slice them in half, remove the seeds from the centre with a spoon and make fine slits lengthwise, without reaching the base of the pear.
6
Spread 1 tbsp of the almond filling across the centre of each pastry case. Place the pears in the middle and fold back the edges, crimping the pastry above the pear.
7
Brush the edges with melted butter and sprinkle with sugar. Place the pears in the fridge while preheating the oven to 180°C.
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6
Spread 1 tbsp of the almond filling across the centre of each pastry case. Place the pears in the middle and fold back the edges, crimping the pastry above the pear.
7
Brush the edges with melted butter and sprinkle with sugar. Place the pears in the fridge while preheating the oven to 180°C.
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8
Bake for 35 min, or until the pastry has turned golden brown.
9
Remove the pears from the oven and serve warm.

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BY VINCENT VAN DUYSEN

PLACEMAT 02

Ref. 3284/023
4,990 ALL - 5,990 ALL
Washed European grown linen placemats add dimensions to the table. They can be placed on a tablecloth such as TABLECLOTH 01 or on TRAY 01, to create a more casual atmosphere. It is finished off with soft topstitching to maintain the original aesthetic of the linen.

European grown linen is stone washed to bring a timeless feel to the table.

Made in Portugal.
Colour
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900 900 314

Ref 3284/023/505

High quality European linen is stonewashed to create a soft, lived-in feel, while maintaining the natural hewn texture that gives linen its warmth and tactile appeal. A durable fabric, crafted to stand the test of time and continue to soften beautifully with wear.

by Vincent Van Duysen

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