Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tbsp ice water
- 3 ripe birch-leaved pears, peeled and thinly sliced
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of ground cinnamon
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the flour mixture and stir until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead a few times until it forms a smooth ball. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
5. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Line the tart pan with parchment paper and place the dough in the pan, pressing it into the edges. Trim the excess dough from the edges.
6. Arrange the sliced pears in a circular pattern on top of the dough. Sprinkle the chopped walnuts over the pears.
7. In a small saucepan, heat the honey, heavy cream, vanilla extract, and cinnamon over medium heat until the mixture comes to a simmer. Pour the mixture over the pears and walnuts.
8. Bake the tart for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the tart to cool for 10 minutes before removing it from the pan. Serve warm or at room temperature.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 90mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 20g
Protein: 4g
Substitutions for ingredients:
- Any variety of ripe pears can be used instead of birch-leaved pears.
- Almonds or pecans can be substituted for walnuts.
- Maple syrup can be used instead of honey.
Variations:
- Add a sprinkle of sea salt over the top of the tart before baking for a sweet and salty flavor.
- Drizzle melted dark chocolate over the top of the tart for a decadent twist.
- Top the tart with a scoop of vanilla ice cream or whipped cream for a dessert that's even more indulgent.
Tips and tricks:
- Make sure the butter is chilled before cutting it into the flour mixture to ensure a flaky crust.
- Use a sharp knife to thinly slice the pears for even cooking.
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Sprinkle chopped walnuts or a dusting of powdered sugar over the top of the tart for added texture and flavor.
Pairings:
Pair the tart with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
Serve the tart with a side of vanilla ice cream or whipped cream for a dessert that's even more indulgent.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
- If the filling is too runny, bake the tart for an additional 5-10 minutes to allow the filling to set.
Food safety advice:
Make sure to thoroughly wash and peel the pears before slicing them.
Food history:
The combination of pears and walnuts is a classic flavor pairing in French cuisine.
Flavor profiles:
The tart has a buttery, flaky crust with a sweet and nutty filling of pears, walnuts, and honey.
Serving suggestions:
Serve the tart as a dessert or as a sweet addition to a brunch spread.
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