![]() Toast the hazelnuts in a pan, stirring occasionally. ![]() While the dough is resting, preheat the oven to 400☏.Tightly wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes.As soon as all the water has been absorbed and the dough starts to become sticky and cohesive, start folding it over onto itself several times until all the crumbs have been incorporated into the dough. Add salt and ice-cold water and stir the mixture very gently and carefully.Cut the butter into large cubes (about a cubic inch in size) and pinch off large, thin butter flakes using your fingertips, until all the cubes have been turned into flakes. Place the water in the freezer so it will be nice and cold once you are ready to use it.about 1 tablespoon apricot jam to glaze the pears.250 g flour (plus a little bit for rolling the dough).120 g cold butter (I use European style butter with a fat contents of 82% or more).If you don’t have a food processor or spice grinder, you can buy pre-ground hazelnuts or almonds instead. If you want a more delicate flavor, you can substitute the hazelnuts with almonds. It still came out great, but I definitely recommend baking the crust blind first. The only mistake I made with this tart was that I forgot to bake the crust blind before adding the filling, because I was rushing to get it done before dark. ![]() It is deliciously buttery, flaky and tender, and the perfect base for this tart. I hope you like it and that you are having the most amazing birthday!įor the crust, I decided to go with the same recipe that I used for my Summer Berry Galette. I guess it’s the perfect reason to go pay them another visit soon. While I don’t remember exactly what the tart from Mission Pie tasted like, I am really happy with this version. I have since promised Anna that I will create a pear tart recipe for her. ![]() (Needless to say we went back a couple of times that same week…) On one of our excursions, we went to Mission Pie, a lovely restaurant/cafe in the Mission District devoted to all things pie, and fell in love with their pear frangipane tarts. You just never know what kind of quirky store, coffee shop, restaurant, artist studio, etc. This has always been my favorite way to see a city, and it’s especially worthwhile in San Francisco. We would look up a nice cafe/restaurant/store in a neighborhood to have at least one place that we definitely wanted to see, and then we’d just wonder around for a couple of hours and discover the area. When Anna came to visit early last year, we spent quite a bit of time exploring San Francisco together. To make the apricot glaze, warm 2 tbsp apricot jam with 2 tsp water in a small saucepan over a low heat until melted and bubbling.This recipe was a request from my wonderful friend Anna – and it just so happens that it’s her birthday today. Try not to stretch the pastry when lining the flan tin, otherwise it may shrink around the edge during baking. Scatter over the almonds and serve warm or cold with crème fraiche, if liked. Cool for 5-10 minutes then brush the warmed apricot glaze all over the top. Slice each pear half lengthways into 5-6 slices and arrange on top of the frangipane.ĥ Bake for 35-40 minutes until the filling is golden and set. Spread the frangipane evenly in the pastry case. Beat in the eggs then fold in the ground almonds and flour. Reduce the oven temperature to 180C/350F/Gas 4.Ĥ To make the filling, beat the butter and sugar together in a bowl until creamy. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is crisp and golden. Place on the hot baking sheet and bake for 15 minutes. Line the pastry case with baking paper and fill with ceramic baking beans (or rice). Place a baking sheet in the oven to heat up.ģ Trim the pastry edges and prick the base all over with a fork. Wrap in cling film and chill for 30 minutes.Ģ Roll the pastry out on a lightly floured surface and use to line a Zyliss 23cm round fluted loose-based flan tin. Turn out onto a lightly floured surface and knead briefly until smooth and shape into a flat disc. Process until the mixture comes together to form a dough. Add the sugar, pulse again, then add the egg yolk and 2 tbsp cold water. Add the butter and pulse until the mixture resembles fine breadcrumbs. 1 To make the pastry case, sift the flour and salt into a food processor.
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