Apple and Pear Tart
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 37 min.
Ready in
Ingredients
for
8
- For Pastry Shell
- 1 cup all-purpose flour (plus extra for work surface)
- 1 Tbsp granulated sugar
- ¼ tsp salt
- ¼ cup butter (well chilled)
- 1 Tbsp Shortening (well chilled)
- 1 egg yolk
- 2 Tbsps water
- For Filling
- 0.333 cup almond paste (Solo preferred)
- 2 tsps granulated sugar
- 2 Tbsps unsalted butter
- 1 Tbsp all-purpose flour
- 1 egg
- 1 pinch salt
- ½ tsp Almond extract
- 2 medium-sized bosc pear (peeled and cored)
- 2 baking Apple (peeled and cored)
- 2 Tbsps lemon juice
- Glaze
- ¼ cup Apricot Jam
- ½ tsp pure vanilla extract
- 1 tsp fresh lemon zest
- 2 Tbsps Riesling (or water)
Preparation
Kitchen utensils
1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 2 Tablespoons, 1 Fine grater, 1 Whisk, 1 Parchment paper, 1 Citrus juicer
Preparation steps
1.
For Pastry Shell:
2.
In a food processor add flour, sugar and salt. Pulse for 2 seconds to thoroughly mix.
3.
Slice chilled butter into chunks; add butter and shortening to the flour mixture. Pulse 3 to 4 times for 2 to 3 seconds each time, or until mixture is crumbly.
4.
In a small bowl, whisk egg yolk and water. Pour over the flour mixture and pulse 2 to 4 times, or until the mixture pulls away from the sides of the bowl.
5.
Remove the dough, shape into a disc and cover tightly with plastic wrap. Chill for 30 minutes.
6.
Lightly flour your work surface and rolling pin. Roll dough out to desired size. Transfer dough to pie plate or tart pan; create decorative edge as desired.
7.
For Filling:
8.
Preheat the oven to 375º F.
9.
In a large bowl, beat the almond paste and sugar together; beat in the butter. Mix in the flour, egg, salt, and almond extract; beat until light and fluffy.
10.
Slice the pears and apples thinly, about 1/8 to 1/4-inch thick. Place the pear and apple slices in a bowl and drizzle with lemon juice to preserve their color. Toss to coat completely.
11.
Spread the almond paste mixture over the bottom on the tart shell (mixture will rise during baking). Arrange the pear and apple slices in a decorative pattern, overlapping one another but in a single layer.
12.
Bake for 30 to 35 minutes, or until the fruit and edges of the tart shell are golden brown. Cool on a wire rack.
13.
For Glaze:
14.
While the tart is baking, place the jam, vanilla, lemon zest and wine into a small saucepan. Cook for 5 to7 minutes, over medium heat, stirring constantly, until reduced and syrupy. Once thick, remove from heat source and set aside. Brush the apricot glaze over the top of the tart and allow to set and cool. Serve.
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