Sydney’s favorite Thanksgiving dessert is a Caramelized Pear Tart, an old family recipe that we have tweaked to our liking. I was blessed to inherit a plethora of DF’s Italian family recipes when we became engaged. I can remember spending countless hours trying to decipher a pinch of this, some butter and flour; there were days I thought I might end up bald from pulling out my hair in frustration. I admit it was a grand moment each time I recreated a delicious traditional family treat. I actually do not know if they taste like the pastries DF’s great grandmother baked, but Sydney and I have never had any complaints; to the contrary they rave about them. This tart was one of those recipes, and all DF could convey to me is the tart had the most flaky crust. (Yes, I think I changed the weight/ measurements, the recipe cards only listed the ingredients) Sydney refuses to use shortening; therefore the crust only has cold butter.

This tart is not only delectable, but the crust is extremely flaky

Flaky Pastry Crust:

180 grams/ 1-½ cups flour, sifted

50 grams/ ¼ cup sugar

113 grams/ 8 Tablespoons butter, very cold and cubed

59 to 74 grams/ 4-5 Tablespoons ice water

¼ teaspoon salt

Prepare your mise en place.

Mise en place

Sift the flour into the food processor.

Keep the stainless steel blade in place

 Add the salt.

A good kosher salt

 Add the sugar.

This is the perfect amount for a sweet tart

Pulse the dry ingredients about 6 pulses/times.

Keep the insert in the feeding tube, if wearing flour is not part of your plan

Add the cold cubed butter.

Pulse about 7 times, until the butter is the size of half a hazelnut

Pulse in the water, one tablespoon at a time.

Pulse until the water is fully incorporated, but has yet to form a ball

Dump out all the dough, including the little crumbs, pat into a disk, and wrap in plastic film. Refrigerate for 1 hour or up to two days.

Pat the disk about 3/4 of an inch

Once the dough has chilled remove from the refrigerator and roll out to about 12-inch in diameter for a 10- inch tart pan.

Sydney teases me that the rolling pin is bigger than me, but I love that pin

 When the dough is rolled out 1/8-inch thick and about 12-inch in diameter wrap the dough around the pin and place into the tart pan.

Using a fork dot holes in the dough and place in the freezer till the oven has preheated to 205ºC/ 400ºF.

You can also use a pie docker, but I can not find mine

Line with foil, and fill with pie weights or beans. Bake for about 15- 20 minutes, then remove foil and weights. Return the tart to the hot oven for about 7 minutes or until golden brown. Remove the tart and set aside to cool.

We prefer to allow the dough to rest 24 hours, I will share the custard recipe and caramelized pears tomorrow!


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