Pear Tarte

Pear pie are one of my favorite dessert,and this past weekend i had lot of time, so i bake a pie. I got a little experimental and while the results were even better than I had hoped for, i made this recipe for "Blogger Jagoan Masak" contest held by appmasakapa and detikfood! you can download that app at HERE ,so here the recipe:

Pear Tarte (makes 1)

Ingredients:
For the sweet shortcrust pastry
185g plain all-purpose flour
15gr ground almond
1/4 tsp salt
24gr granulated sugar
1tsp  lemon juice
75gr unsalted butter, chilled & cubed
1 egg yolk
45ml whipped cream

For the crème d’amandes:
60gr all-purpose flour
45gr ground almonds
100gr granulated sugar
2 eggs, at room temperature
80gr butter
50ml fresh cream
a few drop almond extract

To finish:
4 pears, stoned and sliced
2tbsp cinnamon powder
2tbsp glazing
1tsp lemon juice

Method:

1. For the sweet shortcrust pastry
Sift the flour,salt,ground almond into a bowl. Stir in the sugar. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk, lemon juice and cream to bind. Form into a ball, wrap in plastic wrap and chill at refrigerator. After 30minutes roll out the pastry and use to a pie dish. Prick the base with fork, chill in the refrigerator while you make the filling.

2.Peel the pears,halve them,remove the cores and rub with cinnamon powder, bake the pear in  the oven at 132 C/10minutes.
   Cut the pear side down, on a board and slice thinly crossways,keep the slices together.

3.For the filling
Mix butter and sugar until creamy, then add the egg,flour,ground almond, butter, almond extract, and fresh cream, mix well.

4. Pour half of the filling into the pastry case. Slide a metal spatula under one pear half and press the top to fan out the slices. Transfer to the tart, placing the fruit on the filling like a wheel.

5.Bake the tart on the baking sheet for 200 C/ 40 - 50 minutes, or until the filling is set and well browned. Cool on the wire rack.

6.Mix the glazing with orange juice,brush over the top of the hot tart to glaze. Serve at room temperature.

Enjoy!♥