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Pear woven tartelettes
By thefloshow.com
| Preparation : 1 hr | Resting : - |
| Cooking : 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 4 tartelettes
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| 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 | |
| 1 | Put all ingredients in the bowl. Launch the PASTRY/CAKE program to mix all ingredients into a ball. |
| 2 | Wrap it in plastic wrap and put it in the fridge for at least 30 mins. |
| pastry cream | |
| 1 | Pour all ingredients in the bowl. Select EXPERT 14 mins / Speed 4 / 95°C. |
| 2 | Put in the fridge with a plastic wrap on top, touching the surface of the cream all over. |
| almond cream | |
| 1 | Tip sugar in the bowl EXPERT 45 sec, speed 18, no temperature (or use icing/confectionery sugar). |
| 2 | Add all remaining ingredients. EXPERT mode 30 sec, speed 3, 37°C. |
| 3 | Scrape down, add 30 sec, speed 3, 37°C. |
| 4 | Pour in a small bowl, ready to use. |
| tartelettes | |
| 1 | Preheat oven at 160°C. (I'd rather bake them longer and keep a nice un-burnt tartelette). |
| 2 | Butter 4 little moulds. Spread the rested pastry dough to a thin layer of 3 mm with a rolling pin. |
| 3 | Place a mould bottom down on the flatten dough and cut around 2,5 to 3 cm. Repeat 3 times. |
| 4 | Place 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. |
| 5 | Peel and slice 3 pears. Push the pear slices in the creams (see photos on blog or do it as you like). |
| 6 | Cut 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 :) |
| 7 | Cut the part of ribbons which are too long and tuck them in against the sides. Roll the sides to make a nice round edge. |
| 8 | Bake for 30 mins or more, until the top has risen and the crust is golden. |
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