Pear Croustade
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
48
Sourness
31
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 tbsp
Sugar1 tsp
Salt1 large
Egg Yolk1 tbsp
Lemon Juice (fresh)1 tsp
Ground Allspice1 tbsp
Whipping CreamDirections:
1
For crust Mix flour, sugar and salt in processor
2
Add butter
3
Using on/off turns, process until mixture resembles coarse meal
4
Transfer to large bowl
5
Mix egg yolk and 1 1/2 tablespoons ice water in small bowl
6
Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps
7
Gather dough into ball; flatten into disk
8
Wrap in plastic
9
Chill until firm, about 1 hour
10
(Can be prepared 1 day ahead
11
Keep refrigerated
12
Let soften slightly before rolling out
13
) Position rack in center of oven and preheat to °F
14
Roll out dough on floured parchment paper to 10-inch round
15
Transfer dough on parchment paper to large baking sheet
16
Mix flour, sugar and salt in processor
17
Add butter
18
Using on/off turns, process until mixture resembles coarse meal
19
Transfer to large bowl
20
Mix egg yolk and 1 1/2 tablespoons ice water in small bowl
21
Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps
22
Gather dough into ball; flatten into disk
23
Wrap in plastic
24
Chill until firm, about 1 hour
25
(Can be prepared 1 day ahead
26
Keep refrigerated
27
Let soften slightly before rolling out
28
) Position rack in center of oven and preheat to °F
29
Roll out dough on floured parchment paper to 10-inch round
30
Transfer dough on parchment paper to large baking sheet
31
For filling Toss pears, sugar, flour, lemon juice and allspice in large bowl
32
Overlap pear slices atop dough, leaving 2-inch border
33
Fold dough border over fruit, pleating loosely and pinching to seal any cracks
34
Brush dough with egg white
35
Drizzle cream over filling
36
Toss pears, sugar, flour, lemon juice and allspice in large bowl
37
Overlap pear slices atop dough, leaving 2-inch border
38
Fold dough border over fruit, pleating loosely and pinching to seal any cracks
39
Brush dough with egg white
40
Drizzle cream over filling
41
For topping Mix flour and sugar in small bowl
42
Rub in butter with fingertips until mixture forms small clumps
43
Sprinkle topping over filling
44
Bake tart until crust is golden and filling bubbles, about 40 minutes
45
Transfer baking sheet to rack; cool slightly, about 15 minutes
46
Slide metal spatula under crust to free from parchment
47
Using large tart pan bottom as aid, transfer tart to platter
48
Serve warm or at room temperature
49
Mix flour and sugar in small bowl
50
Rub in butter with fingertips until mixture forms small clumps
51
Sprinkle topping over filling
52
Bake tart until crust is golden and filling bubbles, about 40 minutes
53
Transfer baking sheet to rack; cool slightly, about 15 minutes
54
Slide metal spatula under crust to free from parchment
55
Using large tart pan bottom as aid, transfer tart to platter
56
Serve warm or at room temperature