![]() ![]() raw sugar in an even layer over pears and crust. Brush edges of pastry with egg wash and sprinkle 2–3 Tbsp. Fan each group of pears in crust in alternating directions. Sprinkle mixture evenly over dough and dot all over with frozen butter. Step 7Ĭombine granulated sugar, flour, lemon zest, cinnamon, and ½ tsp. Place in lemon juice to prevent cuts sides from browning. Set pieces cut side down and slice lengthwise ¼" thick, keeping slices in groups. Working one at a time, hold stem of each pear and cut vertically into 4 pieces, working your way around the core discard core. Pour lemon juice onto a large rimmed plate or into a shallow bowl. For a decorative crust like in the photo, see chef’s note at the end of the recipe. Prick bottom of tart a few times with a fork. Fold excess over into pan and press double layer into sides of pan. Trim pastry with kitchen shears or a paring knife to a 1" border. Gently press dough into pan with the back of your index finger. Unfold and lift edges so dough slumps down into corners. Fold dough in half and transfer to prepared pan. Roll out dough on a lightly floured surface, rotating often and dusting as needed to prevent sticking, to ¼" thick. Line a 9" or 10"-diameter tart pan with parchment paper, leaving some overhang. Let a disk of dough sit 5 minutes at room temperature. Place a rack in bottom third of oven preheat to 375°. Thaw at room temperature 1–2 hours or in the fridge overnight before using. Dough can be made 3 days ahead keep chilled, or freeze up to 3 months. Opened dulce de leche can be made 3 weeks ahead transfer to an airtight container and chill. ![]() Step 4ĭo ahead: Unopened dulce de leche can be made 3 months ahead keep chilled. Tightly wrap each half in plastic or parchment paper and gently form into 1"-thick disks (you’ll only need 1 for the tart). Repeat rolling out and folding 2 more times. ![]() Roll back out to an 8x5" rectangle, dusting surface as needed, and fold again. Roll dough to about an 8x5" rectangle, then fold in half crosswise. If dough is too dry, sprinkle with a few drops of water if too sticky, work in a little more flour. Turn mixture out onto a lightly floured work surface and gently knead until a dough forms (be careful not to overwork). Using your hands, continue to work in water by the tablespoonful just until mixture holds together when squeezed in your hand, 2–4 Tbsp. ice water a tablespoonful at a time, stirring after each addition until water is absorbed. ![]() ice water over and toss with a wooden spoon until just combined (the spoon prevents the butter from warming too quickly). Work until all the butter has been smashed and coated (irregular pieces of butter produce a flakier crust). Using your fingers smash butter into thin disks, tossing with flour as you go. Add butter and toss until generously coated. Step 2Ĭombine granulated sugar, salt, and 3 cups (375 g) all-purpose flour in a large wide bowl. Remove can from pot and chill 12 hours before opening. Reduce heat to low, partially cover, and simmer, adding water as needed to maintain water level, 3 hours. The words “French” and “simple” seem mutually exclusive in the world of baking, so we would be lying if we said this was an easy recipe.If making the dulce de leche, place unopened can of condensed milk on its side in a large pot pour in room-temperature water to cover by at least 2". This pear tart consists of three elements – a tart shell, the frangipani filling, and sliced pears. Fresh pears, or poached pears, were later added to the confection. A bakery on the rue Bourdaloue first began selling an almond cream based tart. This French pear tart recipe is also known in some circles as “Tarte Bourdaloue,” after a street in Paris very close to Notre Dame cathedral. Perhaps his military successes gave him outlandishly stinky gloves? Or perhaps he just had a sensitive nose and couldn’t come up with a simpler solution for laundering his gloves? In any case, the fashion caught on, and French pastry chefs named almond scented pastries after him. While living in Paris, he apparently started the trend of sprinkling stinky leather gloves with almond essence to minimize their odor. Michael, the highest possible military award. He seems to have been either a renowned general, or a man with very stinky gloves…or both? The Frangipanes, after whom the tart filling is named, were an old Roman family, whose power seems to have peaked in around the 11th century.Ī later descendent, Marquis Muzio Frangipane, fought for Charles V of France, receiving the Order of St. We did a deep dive into Marquis Muzio of Frangipane. Who and What is Frangipani? Monument to Muzio Frangipane by Alessandro Algardi, located in San Marcello church, Rome, images courtesy of The pears rest in an almond filling (also known as frangipani), which sets off their delicate flavor beautifully. This French pear tart recipe look beautiful and festive. ![]()
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