Pear And Almond Tartlet Tartin
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Special equipment: 4-cup tartlet pan mandoline slicer For the pear filling: Heat the butter in a pan over medium-high heat
2
Lay the pears around the pan and sprinkle the sugar and cinnamon on top
3
Move the pears in the sweet butter sauce and cook until caramelized, tossing them around once halfway through, 10 to 12 minutes
4
Add the pear liqueur and torch with a lighter, or if using a gas stove, slightly dip the pan away from you towards the flame and flambe the pears, shaking the flame around
5
Set aside to cool slightly
6
For the crust: Preheat the oven to 350 degrees F
7
Lightly flour a clean workspace
8
Combine the almond meal, flour, butter and sugar in a food processor and pulse until the butter is well incorporated
9
Add the egg and pulse until the dough forms into a ball
10
Transfer the dough to the floured work surface and knead, and then wrap in plastic and refrigerate for 30 minutes
11
Cut the dough into 4 equal parts
12
Roll out each piece on a floured surface to a circle, about 9-inch wide, 1/8-inch thick
13
Set aside and do the same for the almond paste
14
Place each almond paste circles on top of a dough circle
15
Cut 4 circles, using the tarlet pan, that are slightly larger than the pan
16
For assembly: Mold the dough/paste circles into the tartlet pans, pinching the sides into the ridges
17
Layer the pears into the pans in a circular motion
18
Drizzle the sauce on top and bake for 30 minutes
19
Cool in the tartlet pans for about 5 minutes, and then push the tartlets out of the pan and cool on a cooling rack for up to 1 hour