CalGirl Kitchen

Holiday Baking - bake like a pro

The finished product

 

Par-baked crust just out of the oven

To core pears, slice in half lengthwise, quarter each half, then with knife a 45 degree angle cut out the seeds/core

Pears in place

followed by custard poured on top

I have neglected this blog for way too long! I have no excuses besides I just got busy with my real job & life. I haven't stopped cooking, baking or teaching cooking classes but I did take a long break from sharing delicious recipes. Hopefully I am back! 

This Provencal Pear Tart recipe is from a cooking class I assisted my dear friend Jodi Liano, from the new San Francisco Cooking School, with a few years ago. This is a recipe that she adapted from Patricia Wells At Home in Provence. I have been making this simple, delicious tart ever since Jodi introduced me to easy baking! Bake a like a pro or at least fake being a pro with this simple crowd pleasing tart. It's perfect for any holiday table!

Provencal Pear Tart

CRUST:	FILLING:
½ c. unsalted butter, melted and cooled (1 stick)	½ cup heavy cream
½ c. sugar	1 egg
1/8  t. almond extract	½ teaspoon almond extract
pinch of salt	2 T. honey
1¼ c. plus 1 tablespoon flour	1 T. flour, sifted
2 T. finely ground almonds
	4-5 firm but ripe pears such as Bosc (I used Harry & David gifted pears I had on hand in these photos)
	Confectioner’s sugar, for garnish

Preheat oven to 375 degrees.

Make the crust by combining the melted butter and sugar in a medium mixing bowl.  Add the extract, salt, flour and almonds. Stir just to combine.  Transfer the dough to a 9-inch tart pan with a removable bottom and press evenly into the sides and bottom of the pan.  Bake on a sheet pan until dry, about 15-20 minutes.  Set on a rack to cool and leave the oven on.  While still warm, use a fork or the bottom of a measuring cup to press the dough down if loses its shape from baking.

While the crust is baking, whisk together the filling by combining the cream, egg, extract and honey in a medium mixing bowl.  Mix well and gently whisk in the sifted flour. 

Core the pears and cut them in very thin slices, lengthwise.  Starting from the outside edge of the crust and working to the center, arrange the pears in a spiral circle with the rounded end of the slices facing towards the outside of the pan.  If you have enough pear slices, repeat with another layer of pears on top of the bottom layer.  Pour the filling mixture over the pears and return the tart to the oven.  Bake until the filling is set and the crust is golden brown and the custard has set, about 20-30 minutes.  Cool on a rack for at least 15 minutes before serving.  Dust with confectioner’s sugar and slice.

Serves 8

 

(adapted from Jodi Liano, SF Cooking School)