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5 to 6 pears, peeled, cored, and sliced into quarters<br>
1 stick of unsalted butter<br>
1/2 c sugar<br>
1 t nutmeg<br><br>
one recipe frangipane (pastry cream flavoured with almond paste)<br>
one recipe pate a tarte sablee<br><br>
this can be prepared one of two ways. either use the frangipane, and omit the nutmeg from the pears, or use the nutmeg and omit the frangipane (in which case, your tarte aux poires will be more akin to tarte tatin).<br><br>
melt the butter in a skillet over med heat. add the sugar, mix until dissolved and bring to a boil. reduce heat and cook until it becomes a thick syrup. then, add the pears (if you're going to add the nutmeg, do so now).<br><br>
if using the frangipane, line a tart pan or pie pan with the pate a tarte. then pour in the pears (cut side down), and smooth the frangipane over the pears. bake for 30 to 35 minutes at 350.<br><br>
if not using the frangipane, pour the pears into the bottom of the pie pan, and then cover with the pastry. bake at 350 for 35 to 40 minutes. flip onto a serving plate when cooled.
 
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