Normandy Pear Tart

make the most of seasonal pears in this fashionable dessert tart

The ingredient of Normandy Pear Tart

• 5 pears peeled cored halved
• 1 cup 250ml dry white wine
• 1 2 cup 125ml water
• 1 teaspoon floor cinnamon
• 1 cup 200g caster sugar
• 100g butter softened
• 1 egg
• 1 cup 100g almond meal
• 1 four cup 40g undeniable flour
• 2 tablespoons brandy
• half cup 170g apricot jam
• shortcrust pastry
• 1 cup 150g undeniable flour
• half of cup 55g almond meal
• 1 three cup 60g icing sugar mixture
• 125g chilled butter chopped
• 1 egg yolk

The Instruction of normandy pear tart

• ufeffplace pears wine water cinnamon and 1 2 the sugar in a saucepan over medium warmth convey to a simmer reduce warmth to low and cook dinner turning occasionally for 20 mins or till pears are smooth remove from warmness set apart to cool in the syrup
• meanwhile to make the shortcrust pastry place the fl our almond meal icing sugar and butter inside the bowl of a food processor and procedure till mixture resembles quality breadcrumbs add the egg yolk and process till mixture simply comes together turn onto a gently floured surface and form into a disc cover with plastic wrap and location within the refrigerator for 30 minutes to relaxation
• roll on a lightly floured floor to a 5mm thick disc line a 10x34cm fluted tart tin with detachable base with pastry trim edges refrigerate for 15 mins to relaxation
• preheat oven to two hundredu00b0c line the pasty with baking paper and fi ll with rice or beans bake in preheated oven for 10 minutes remove the paper rice or beans and bake for a similarly 8 mins or until pastry is golden remove from oven and set apart to chill barely reduce oven to one hundred eightyu00b0c
• use an electric powered mixer to conquer the butter and closing sugar till light and creamy add the egg and beat until well blended add the almond meal flour and brandy and stir until properly blended spoon into the pastry case and easy the floor strain the pears and arrange over the tart bake in oven for 35 40 minutes or until golden brown and cooked thru remove from oven and set apart to cool to room temperature
• place the jam in a small saucepan over medium heat cook stirring occasionally till jam melts and is easy strain through a sieve right into a jug use a pastry brush to softly brush the top of the tart with the nice and cozy jam cut into slices to serve

Nutritions of Normandy Pear Tart

fatContent: 548 027 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 60 grams carbohydrates
fibreContent: 46 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: 88 milligrams cholesterol