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Almond Pear Tarte
Persian German Heirlooms
This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.
Dream of a Desert!!!!
Ingredients
  • subheading: Mürbeteig   (Cookie/Pie crust dough):
  • note: Firm unflexible dough. may be refrigerator stored several days.
  • Flour                           250 g     "don't pack"
  • Powder Sugar           25 g
  • Salt                              ½ tsp
  • Butter   "very cold"   150 g     cut into small cubes   or FREEZE + GRATE into flour
  • Egg Yolk                      1
  • Milk or Water             50 ml     icy cold         2Tbs ice water
  • subheading: Pears:
  • Pears                           4             hard, baking type
  • Butter                          50 g
  • Sugar                           2 Tbs     simmer the pears
  • Sugar/Cinnamon       1 Tbs     sprinkle over pie before baking
  • Almonds                      pcs.
  • subheading: Almond Paste:
  • Almonds   "powder"  75 g
  • Sugar        "powder"  75 g
  • Butter                          75 g        room temperature
  • Eggs                             1
  • Flour                            20 g
  • Rum
  • Vanilla
Steps
  1. subheading: Dough:
  2. sift flour + powder sugar + salt into bowl and gently combine with fork
  3. grate the frozen butter into the flour+ GENTLY combine with two forks or your fingers
  4. *don't overdo the dough, be gentle
  5. after couple of minutes when some sort of "crumbly consistency" is reached,
  6. add the icy milk+egg + keep working everything together with fingers
  7. GENTLY kneed dough on lightly floured surface (by carefully "pressing" into the dough with your thumbball)
  8. until nice uniform consistency (you might still see little butter flakes)
  9. DO NOT OVERDO THE MIXING.  This is a very sensitive dough.
  10. wrap in cling film + chill 30 min
  11. subheading: Pears:
  12. peel, quarter, core, slice each quarter lengthway in two
  13. heat butter + 2 Tbs sugar together in frying pan over med heat
  14. when bubbling, add  pears, cook gently few min, until they are just tender/bubbling in toffeeish sauce
  15. drain pears in sieve over bowl, retain/set aside Toffee Sauce (sprinkle over tart before serving)
  16. subheading: Almond Paste:
  17. cream butter + sugar together in a bowl until fluffy
  18. add egg + flour + almond powder + vanilla and beat well until evenly combined
  19. subheading: Prepare:
  20. Preheat oven (390°F)
  21. grease/flour tart pan or line with baking parchment
  22. Roll out the pastry and place in the prepared tart pan
  23. spread almond mix over dough + arrange cooked pears on top + sprinkle w/cinamon sugar + almond pcs
  24. Lower rack bake 35 to 40 min until pastry is golden brown at the edges
  25. Check after about 25 min.  If tart is browning too quickly, cover loosely w/ aluminum foil
  26. Allow tart to cool 10 min before serving
  27. Reheat toffee sauce + stir well to re-emulsify + trickle over warm tart.
Notes
  • by: Hugh Fearnley-Whittingstall
 

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