![]() That crystallization that I mentioned above requires that the glaze get hot enough (that is bubbly enough).ĭo I need to peel the pears? You can peel the pears if you prefer, but I find them nicely soft in the final tart. It starts out with a bit of crystallization along the crust that is sweet, crunchy and quite lovely.įor a couple days after, the leftovers are still good (refrigerate after serving).ĭon’t shortchange your baking time. This French Pear Tart is best made the same day you serve it, since it softens some over time. Consider my Pear Custard Pie another simple but elegant dessert with sweet pears in an eggy vanilla custard, or this Drunken Chocolate Pear Tart which is essentially red wine poached pears set into a brownie-like base. Now if you’d like to venture into other pear pies, I have a few more suggestions. The key is that the fruit have enough moisture to help create the glaze. This compliments the more robust flavor of the plums.īesides plums, I have also made this successfully with peaches–and failed with apples. For that recipe, the main difference is the addition of linzer spices (cloves, cinnamon, etc) to the crust. I’ve also done a version of this as a simple Plum Tart. To go gluten free you could use your favorite gluten free crust and change the thickener in the topping to a something other than flour. Happily this is already vegetarian and vegan. One pumpkin pie, one apple, one pecan, then the sky’s the limit! Variations I’ve brought this to our Thanksgiving buffet and after an absence of a few years, I think it’s time to bring it back. A mint leaf can be a nice garnish as well. I like to top with a dollop of whipped cream. This is a delicious dessert for any dinner or brunch. Mix together the crumb topping ingredients.Īrrange pears in two circles on the crust, starting on the outside.īake for 35 to 45 minutes, until glaze is shiny and bubbling and the crust is beginning to brown. The crust above the “fruit line” tended to brown a lot so going half way up the sides worked well for me. Press the dough into an 11 inch tart pan till it covers the bottom of the pan and edges up the side. A food processor is nice but you can mix the crust and toppings by hand without too much difficulty.11 inch tart pan, ideally with a removable bottom.Asian pears (which are very different) would probably not have the moisture content to work in this. I’ve made this successfully with red pears, yellow pears and the earthy brown Bosc pears. I use butter but vegan eaters can use margarine. ![]() Plus olive oil is healthy and suitable for vegan diets. This moistens and helps hold the crust together. Using an oil mix will help lighten up the flavor that even mild olive oil can add. Adds flavor and may help counter any bitterness from the olive oil (and whole wheat if used) This is the main component of the crust and also helps thicken the topping. With the lovely concentric circles and the shiny golden glaze, people will think you’re a real pro! All they need is a simple glaze and they really shine! I know we bloggers are always saying recipes are easy, but this really, truly is! Pear Tart, alas, seems simply too generic alone. And now I really don’t know what to call this. Yes, this is the first time I’ve found that simply changing out the fruit used in a recipe–from the French Apple Tart in this case–results in an identity crisis. And though I love it dearly, I consider frangipane a VERY different recipe–see here for my Pear Frangipane Tart, pictured below. Sometimes they are very close and sometimes they also add a pastry cream or custard (egg and cream) base.īut looking up French Pear Tart usually (but not always) gives you a tart with pears set in frangipane, a ground almond custard. If you google French Apple Tart, you will find recipes that are quite similar to my pear tart–except using apples of course. While defining a tart may not seem like a difficult question, I am actually more confused now than before I started researching. What is a French Pear Tart vs Frangipane or Almond Pear Tart? How do you beat a perfect shine that requires no brushing of melted jelly! Then it melts effortlessly into a glistening lush glaze. It’s actually a simple crumb mix of flour, butter and sugar, combined (use your fingers if you want) and sprinkled atop the pears. Key to the beauty and simplicity of this dish is the “glaze” that you see on top. Isn’t it nice when grace and practicality come together seamlessly? The recipe that this lovely, tasty tart is based on came from Food 52 via a now-closed blog and was billed as a 10-minute tart! How good it that! Originally made with peaches, I admit it took me 15 minutes. With a simple topping that melts into a beautiful glaze & a press-in crust, this French Pear Tart is a quick, easy & tasty dessert.
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