Bad Pear Tart

Bad Pear Tart




30 min


30 min


6 people


30 minutes


30 minutes


    For weighing:

  • 175 grams of butter (cold, cut into cubes)
  • 5 tablespoon powder almonds
  • 1/2 tea spoon salt
  • 2 cups of flour
  • 7 tablespoon cold water
  • 1 tablespoon of powdered sugar

    For inner filling:

  • 2 pack labelle cheese
  • 4 tablespoon cream
  • 1 tablespoon of powdered sugar
  • 1 tea spoon vanilla extract

    For the above:

  • 2 medium pears
  • 4 tablespoons brown sugar
  • 1 sweet spoon lemon juice

    For the edges and over:

  • 75 grams file almond

Key point

You can make the tart dough more crispy and tasty by preparing it 1 night in advance. You can also transfer the pears on the weighing pan by caramelizing them in the pan. You can also prepare hamut powder without adding almonds.

How is it prepared?

  1. Take a deep bowl of butter, flour, almonds, salt and powdered sugar.

  2. Eat your hands until you have blended well with butter, flour and other ingredients.

  3. Continue this process until you get a consistency that merges with your hand and then disperses immediately.

  4. Then add cold water in a controlled manner and try to unite all materials without kneading them.

  5. When combined, wrap the stretch film and let it rest in the fridge for about 1 hour.

    For domestic spending:

  1. Take the Labne cheese in a bag. Place a container under the sink and underneath to help drain excess water thoroughly.

  2. Transfer the water into the cabinet when it is filtered and when it has an intense consistency. Whisk together the powdered sugar, vanilla extract, and let it rest in the fridge in a covered fashion.

    Merge phase:

  1. Open the prepared tart dough on your lightly baked countertop in the size of your cabinet.

  2. Take care to ensure that your cabinet is a tart tablet in a slightly high, deep and medium-sized room. After placing the tart dough in the cabinet, open the tiny holes with the fork.

  3. Put the cooking paper on it and add 1 cup of dry beans, chickpeas, etc. to make the weight and make it ready for blind cooking.

  4. Add almonds to the edges.

  5. Cook for about 15-20 minutes while turning the color to 180 degrees.

  6. Take it off and let it rest. Then slice the pears thinly and blend them with sugar and lemon juice.

  7. Transfer the labyrinth filler into the tart. Sprinkle almonds on the top. Finally, index the pears and sprinkle a little more almonds.

  8. At 180 degrees, cook the pears until they are lightly caramelised. Take it out for 20 minutes at room temperature, cool for 30 minutes in the fridge and enjoy it by slicing.


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