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

TABLECLOTH 01

269 JOD - 399 JOD
  • TERRACOTTA
  • GREY
  • MUSTARD YELLOW

BY VINCENT VAN DUYSEN

NAPKIN 01

39 JOD
  • MUSTARD YELLOW
  • TERRACOTTA
  • GREY

PEAR PUFF PASTRY TARTS