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Pear woven tartelettes

By thefloshow.com

Pear woven tartelettes Cook Expert

Preparation : 1 hr Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
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Programmes : accessories :

Serves 4 tartelettes :
pastry crust
125 g diced butter
250 g (8.8oz) flour
80 g (2.8oz) cold water
1 tbs raw sugar
almond cream
100 g (3.5oz) butter, cubed
100 g (3.5oz) sugar
10 g (0.35oz) corn flour
100 g (3.5oz) almond meal
2 eggs
½ tsp vanilla paste (optional)
1 cap rum
pastry cream
100 ml (3.5oz) milk
100 ml (3.5oz) water
1 tbsp vanilla paste
35 g (1.23oz) corn flour
3 eggs
80 g (2.8oz) sugar
20 g (0.7oz) butter
1 cap or tbs of nice brown rum
tartelettes
3 little pears or 2 big
butter for moulds
1 egg yolk to brush (optional)
pastry crust
1Put all ingredients in the bowl. Launch the PASTRY/CAKE program to mix all ingredients into a ball. 
2Wrap it in plastic wrap and put it in the fridge for at least 30 mins.
pastry cream
1Pour all ingredients in the bowl. Select EXPERT 14 mins / Speed 4 / 95°C.
2Put in the fridge with a plastic wrap on top, touching the surface of the cream all over.
almond cream
1Tip sugar in the bowl EXPERT 45 sec, speed 18, no temperature (or use icing/confectionery sugar).
2Add all remaining ingredients. EXPERT mode 30 sec, speed 3, 37°C.
3Scrape down, add 30 sec, speed 3, 37°C.
4Pour in a small bowl, ready to use.
tartelettes
1Preheat oven at 160°C. (I'd rather bake them longer and keep a nice un-burnt tartelette).
2Butter 4 little moulds. Spread the rested pastry dough to a thin layer of 3 mm with a rolling pin.
3Place a mould bottom down on the flatten dough and cut around 2,5 to 3 cm. Repeat 3 times.
4Place a circle of dough in each of the 4 moulds. Spread 2 generous tbs of almond cream in each mould. Do the same with pastry cream.
5Peel and slice 3 pears. Push the pear slices in the creams (see photos on blog or do it as you like).
6Cut ribbons of thin pastry dough 1 cm (0.4in) large. If necessary, make a ball of the dough again and re-flatten it. Place the ribbons vertically side by side leaving a 1 cm (0.4in) gap.. Fold 1 in 2 back towards you. Place a ribbon horizontally. Fold vertical ribbons back over the vertical one. Keep on doing this :)
7Cut the part of ribbons which are too long and tuck them in against the sides. Roll the sides to make a nice round edge.
8Bake for 30 mins or more, until the top has risen and the crust is golden.
Image and recipe by theflowshow.com

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