Delicious almond pear pie || Dominique's kitchen
I cannot let the pear pie season go by without sharing this delicious Almond Pear Pie! Inspired by the French Tarte Bourdaloue, this pear version consists of traditional almond cream topped with browned/caramelized pear slices. If you’re tired of the old classic apple pie, give this a try. You won’t regret it!
Ingredients (pie 28 cm)
200 g of butter
300 g almond powder
250 g of sugar
1 or 2 pears
1 sheet of puff pastry or sand dough
1 tbsp of sugar (to sprinkle)
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Apricot Frangipane Tart
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts.
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
1 1/4 cups (160g) all-purpose flour
1/4 tsp (1g) salt
2 tbsp (30g) sugar
1/2 tsp (2g) almond extract
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 egg yolk
2 tbsp (30ml) ice water
For coating the crust
about 2 tbsp (30g) apricot jam
1/2 cup (113g) butter, room temperature
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1 tsp (5g) almond extract
1 1/4 cup (125g) ground almonds
2 tbsp (20g) flour
3 or 4 (200g) apricots, sliced
apricot jam, warmed, optional
1. Prepare the sweet pastry. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C).
6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
7. Remove the parchment paper and weights and bake for 10 minutes more.
8. Let it cool slightly on a cooling rack.
9. Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
10. Spread a thin layer of apricot jam over the base.
11. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
11. Bake at 350F (180C) for 25-30 minutes until golden. Remove from the oven and brush with warm apricot jam.
12. Let it cool before serving. Enjoy!
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Pear Frangipane Tarts Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pear Frangipane Tarts. One of my favorite tarts is these individual Pear Frangipane Tarts. They start with a deliciously sweet and crisp almond pastry crust. Then each tart is filled with a layer of raspberry jam, a layer of almond cream (frangipane), topped with thin slices of juicy sweet pears
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Jamie’s Bakewell Tart | Jamie Oliver - AD
This is a paid AD. Jamie’s sweet and sour Bakewell Tart recipe has a praline style frangipane filling deliciously lifted by the sharpness of the sour cranberry jam base all finished off with a beautifully zingy St Clements drizzle. Go on, treat yourself!
(Roll your pastry to 5mm thick not 2cm thick!! Sorry. x)
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Get the recipe for this Bakewell Tart here -
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Almond Crumble Topped with Pears
Want to impress your guests with a fancy dessert? We recommend you bake them this almond crumble. Crumbles really are some of the hottest desserts on the market, and this one right here, with a smooth egg custard and caramelized pears on top really has something special to it.
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Pear and Almond Cake - Easy and Delicious
This delicious Pear and Almond Cake is the perfect all day treat. It's light, sweet but not too sweet and it's not at all dry. It's easy to make and can be made the day before you need it. The pears keep the cake moist and the almonds add texture.
This cake is basically a simple sponge with 3 whole pears added and you wont need any special tools to make it. The pears will take less than 5 minutes to peel, core and slice. The batter will take less than 10 minutes and you bake it for 35. You can feed 9-12 people depending on how generous you want to be with the slices. This cake will keep for 2 days (but trust me, it won't last that long - this cake is incredibly moreish!)
You will need
125g (1/2cup) Butter/Butter Spread/Marg
125g (1/2cup) White Sugar
50g (1/3cup) Self Raising Flour or Plain Flour aka All purpose Flour
100g (1cup) Ground Almonds
100g (1.5cup) Flaked Almonds - half for batter, half to sprinkle on the cake
3 Ripe Pears (peeled, cored, sliced)
1-2 teaspoons Milk
1 teaspoon Vanilla Bean Paste/Vanilla Extract
1-2 teaspoon Vanilla Sugar
*1/2 teaspoon Baking Powder (if using /All Purpose Flour)
1. Preheat your oven to (fan) 350F/180C or GM4
2. Mix butter and sugar until soft and light in a large bowl
3. Add vanilla paste (if using) and mix
4. Add eggs one at a time and mix after each addition
5. Add flour (and baking powder if needed) and stir until just mixed
6. Add ground almonds and mix
7. Add flaked almonds and mix
8. Add milk and mix
9. Pour batter into an 8 inch lined tin
10. Place pears on top, do not push the pears down far as the batter will rise around them
11. Bake in the middle of a preheated oven for 25 minutes- do not open the oven before the 25 minutes unless the cake seems to be browning too quickly
12. Remove the cake from the oven and sprinkle sliced almonds and vanilla sugar on top before returning to the oven for 10 minutes
13. Remove from the oven - cool in the tin for 15 minutes before taking the cake from the tin and cooling further on a cooling rack (tip -run a knife around the edge of the tin to loosen)
14. Dust with icing sugar if desired
15. Serve on it's own or with cream
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Pear and Almond (Frangipane) Tart Recipe | Truffles and Trends
This Pear Blueberry Almond (Frangipane) Tart has a buttery, flaky, sweet pie crust that's topped with an almond cream that's topped with blueberries and pears. It's so, so good!
P.S. It got cut off, but the dough has is 2 3/4 cups flour.
To see more photos and to get the written recipe with instructions, visit my blog at
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Rustic Pear Charlotte – Bruno Albouze – THE REAL DEAL
How to turn leftover bread into a stunning cake...When taste meets elegance☺️. Layers of brioche, roasted pears, diplomate cream, and pear filling. Easy and incredibly delicious!
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Rustic Pear Charlotte Recipe.
Serves 10. For a 8x3”/8x20cm cake pan or pastry ring.
Leftover of brioche, king cake crown (fouace/rosca de reyes), panettone, bread… Do not use stale bread.
3 Tbsp (45g) butter, melted.
6 ea. pears such as bartlet, comice, bosk…
2 star anis
Peel and immerse pears in water with a splash of lemon juice. Halve each pear, core and cut into 3 wedges. Save 0.9lb. (400g) for the pear filling.
Roasted Pears (Stuffing & Topping)
In a hot large frying pan, drizzle a bit of oil and sugar and arrange pear wedges and top with more sugar. Throw in star anis and sear pear on each side and cook on low until fork tender (cooking time depends on pear and ripeness). Flambee with some brandy if desired. Set aside.
Pear Puree (Filling)
2 ea. (0.9lb/400g) pear wedges
3 Tbsp (40g) sugar
1 tsp (5g) lemon juice
1/2 tsp (2.5g) vanilla paste or extract
0.4 ounce (12g) gelatine sheets, soaked in cold water and drained.
Cover and cook in the microwave for about 8 min or until done. Add gelatin and blend to puree; reserve in the refrigerator.
1.8 cup (400g) milk
0.75 cup (150g) sugar
5 ea. (100g) egg yolks
1/2 Tbsp (5ml) vanilla paste or extract
1 Tbsp (15g) corn starch + 1 Tbsp (15g) flour
0.2 ounce (6g) gelatine sheets, soaked in cold water and drained
8 ounces (250g) mascarpone
8 ounces (250g) heavy cream.
How to Make Sour Cream Pear Pie | Pie Recipes | Allrecipes.com
Watch this video to see how to make a unique and tasty sour cream pear pie. The combination of pears, sweetened sour cream and a crumb topping is irresistible. You'll want to make this one again and again.
Get the crowd-pleasing recipe for Sour Cream Pear Pie at
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How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD
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Almond Apple Crumb Pie
A crunchy topping and a layer of almond paste make a great apple pie. More recipes at odense.com
Gluten-Free Pear and Ricotta Cheesecake Tart With Almond Crust by Cooking with Manuela
This dessert has a buttery almond crust on the bottom, a delicate ricotta filling topped with soft and sweet pears. A great combination of flavors: intensely nutty and perfectly sweet.
To read more about this recipe, please visit my blog:
Ingredients: to make 11 inches pie
for the crust:
8 tablespoons (one stick, 110 gr ) of unsalted butter
2 cups (200 gr) almond meal
1/2 cup (100 gr) of sugar
pinch of salt
for the filling:
18 oz (450 gr) ricotta cheese
2/3 cup (130 gr) sugar
1/4 cup (60 ml) of milk
1/2 teaspoon of almond extract
2 tablespoons (20 gr) corn starch
1 pinch of salt
1 can (15 oz) of pear halves (in natural pear juice, no sugar added), or 2 fresh, ripe pears
Pear Custard Tart / Pie | Vegan/Vegetarian Recipe
✿ Veganlovlie Recipes / Vegan Tart / Pie, Desserts - Mauritian : A vanilla coconut-milk-based custard tart with a topping of fresh pears rubbed with a slice of lemon then brushed with a lush coating of tangy strawberry jam.
✿ FULL PRINTABLE RECIPE ✿
My choice of pear this time is the Abate Fetel variety which has a rich sweetness with an aromatic honey note. The texture is firm yet smooth — just heavenly when baked. They are a little pricier than other pears but so worth it. Bartlett, Anjou, Conference or Bosc varieties are certainly good to use too though.
Recipe video for the oil-based shortcrust pastry:
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Pear Crumble Tart - Simply Tas
Hey! Welcome to this video showing you how to make a caramel-y, sweet and nutty Pear Crumble Tart. It's super easy to bake and ticks the boxes of all sugary cravings! Happy baking :)
Watch in HD - Expand for recipe!
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---------- Pear Crumble Tart Recipe ----------
Step 1: Make the Pastry
For the pastry:
250g Plain Flour
50g Icing Sugar
Splash of Milk
To make the pastry:
Combine flour and icing sugar in a large bowl. Rub in the butter until you are left with a coarse texture.
Beat the egg with a splash of milk.
Combine wet with dry ingredients.
Mix until you are left with a ball of dough.
Dust plastic wrap with flour, wrap pastry and place in freezer for 30 mins.
Step 2: Make Frangipane
For the frangipane:
50g Icing Sugar
1 tbsp Plain Flour
50g Ground Almonds
1/2 tsp Almond Extract
To make the frangipane:
Cream butter and icing sugar together.
Mix in the flour and ground almonds.
Add in the almond extract, followed by 1 egg. Mix.
Chill for 40 mins before using.
Step 3: Make the Crumble
For the crumble:
150g Plain Flour
80g Demerara Sugar
25g Pecans, roughly crushed
1/2 tsp Ground Cinnamon
To make the crumble:
Rub butter into the flour and stir in demerara sugar, pecans and cinnamon.
Leave aside until later.
Step 4: Line Pastry Tin
Preheat oven to 140°C fan. On a lightly floured surface, roll out pastry to about 5mm thickness. Line tart tin with the rolled pastry leaving a little excess overhanging the rim. Prick the base and sides with a fork. Line the tart case with greaseproof paper and 2 cups of rice and bake blind for 20 mins. Remove the paper and rice and brush the inside of tart case with egg white. Trim off the excess pastry around the rim and bake again for 10 mins.
Step 5: Make Pear Filling
For the filling:
1 tbsp Butter
7 Pears, peeled and diced
1.5 tbsp Light Brown Sugar
1/2 tsp Ground Cinnamon
To cook the filling:
In a frying pan, melt butter until bubbling. Add fruit, brown sugar and cinnamon. Toss to combine and cook until fruit is soft but not broken down.
Step 6: Assemble!
Fill the tart case with the frangipane, then fruit, and top with the crumble mix.
Preheat oven to 140°C fan. Bake for 45-50 mins or until deep golden brown. Leave to cool completely at room temperature.
Serve it with cream, custard or on its own.
Recipe adapted from:
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Pear and Chocolate Pie | Chocolate Pear Pie Recipe | Pear Pie Recipe
Enjoy this fantastic Pear and Chocolate Pie recipe. Sweet, delicate pie with chocolate, pumpkin seeds and pears, and topped with melted chocolate!
1 cup all-purpose flour
6.5 oz dark chocolate
½ cup granulated sugar
⅓ cup pumpkin seeds
1 teaspoons baking powder
11 tablespoons (⅔ cup or 5 ¼ oz) unsalted butter, at room temperature
2 very ripe pears, peeled, cored and cubed
3 large eggs
1. Preheat the oven to 160C/320F.
2. Cut a circle of baking paper to fit the base of your 8-inch (20 cm) spring form pan. Brush the inside of the pan with 1 tbsp of butter, then line the base with the baking paper. Add 1 tbsp of all-purpose flour, swirl it around to coat the pan everywhere and remove any excess.
3. Using a knife, chop the chocolate and pumpkin seeds.
4. In the mixing bowl, whisk the softened butter and sugar about 3-4 minutes.
5. Add the eggs, flour, baking powder and mix until well combined.
6. Add the chopped chocolate, pumpkin seeds and peeled, cored and cubed pears. Mix with spatula until combined.
7. Pour the mixture in the pan and level it.
8. Bake in a preheated oven at 160°C (320F) for about 40-50 minutes or until the pears are soft and the cake is cooked through.
9. Cool on cooling rack at least 2 hours before serving. Pour the melted chocolate on top (optional) and enjoy!
★ Get More Delicious Pie Recipes:
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The cold, stay-under-your-blanket season is a perfect time to make this rich pear tart. The base is made by mixing together sugar, an egg, flour, and almond extract. For the topping, we chose a sliced pear coated with a mix of water, apricot jam, and cinnamon. The result will prove to be quite memorable, we’re sure.
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Pear & almond tart (part 2)
Pear and almond tart thermomix tutorial two videos in two stages,
Making sablee pastry and then frangipane filling and topping with sliced pear and almond flakes
Almond Croissant – Bruno Albouze – THE REAL DEAL
Here is the ultimate almond croissant recipe dunked in light orange blossom syrup, layered with a Lubeka almond cream filling and clementine marmalade and topped with more filling, crushed almonds and dusted with powdered sugar; giving a bursting effect once baked!
Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it.
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DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5 Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath
DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5''
DALSTRONG Knife Set Block / Gladiator Series
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75
John Boos cutting board
Silicone Velesco Mat
Almond Croissant Recipe.
Make your pastries with less sugar and more falvor!
6 ea. butter croissants (croissant pure beurre), preferably a day old.
Almond Cream Filling
3.7 ounces (120g) almond paste 50% (best choice: Lubeca 65% marzipan)
Or 60 grams almond meal and 60 grams powdered sugar.
0.4 cup (55g) powdered sugar
1.5 Tbsp (15g) corn starch
6 Tbsp (90g) butter, room temp
A pinch of salt
1 ea. (50g) egg
1/4 tsp (1.5g) vanilla extract.
Cut marzipan into cubes. In a food processor, blend marzipan cubes with sugar and starch until fine meal. If using almond meal instead; process almond meal with sugar and starch. Add room temp butter and salt; process until smooth. Add egg and vanilla and mix until homogenized.
Almond filling can be kept refrigerated for up to a week or frozen for months. Let almond cream to come to room temp before using.
1 cup (250g) water
0.5 cup (100g) granulated sugar
1.5 Tbsp (20g) powdered sugar
2 Tbsp (20g) almond meal
1 tsp (5g) vanilla paste or extract
1/2 Tbsp (7.5ml) orange blossom water or 1 clementine zest.
Bring to boil water, sugars, almond meal and vanilla. Cool and add orange blossom water or zest...
See more at brunoskitchen.net
This dessert can be served warm or cold. The slightly crispy pear cubes delightfully combine with the flaky puff pastry. The caramel and chocolate topping complete this sweet decadence.
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CHERRY ALMOND TART
PRINT THIS RECIPE HERE:
Cherry & Almond Tart
3 cups cherries, pitted plus 1 tablespoon sugar
2 tablespoons apricot jam, to coat crust
For the Crust:
• 1 and ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 1 teaspoon pure almond extract
• 6 ounces cold unsalted butter, cubed
• 4 tablespoons ice cold water
For the Almond Filling:
• 4 ounces unsalted butter, softened at room temperature
• ½ cup granulated sugar
• 2 eggs
• 2 teaspoons pure almond extract
• 1 teaspoon pure vanilla extract
• 1 and ½ cups finely ground almond flour
• ¼ teaspoon salt
• Zest of a small lemon or orange
For the Streusel Topping (optional):
• ¼ cup all-purpose flour
• 3 tablespoons granulate sugar
• 1 and ½ tablespoon unsalted butter, melted
• 1 teaspoon lemon zest
• Pinch of salt
• 1 tablespoon sliced almonds
Preheat oven to 350 °F, 180 °C.
Make the Crust:
• Combine the flour, sugar, and salt in the bowl of a tabletop mixer fitted with the paddle attachment.
• Add the butter and beat on low speed until the butter crumbles into very small pieces.
• Add the almond extract and the water and mix on low speed just until the dough sticks together.
• Transfer onto a well-floured work surface and roll out to a 12-inch circle. Transfer to a 10-inch tart pan with a removable bottom. Trim the excess dough that is hanging outside the pan and press into the sides of the pan and into any thin areas.
• Freeze at least 1 hour up to 1 month. (It’s a great idea to make a few of these and keep them handy in the freezer.)
Make the Streusel:
• Combine all of the ingredients in a small bowl and mix well. Place in the refrigerator until ready to use. This streusel can be made in larger batches and stored in an airtight container in the freezer and added to cakes and muffins.
Make the Almond filling:
• Combine the butter and sugar in the bowl of a tabletop mixer fitted with the paddle attachment and beat until incorporated.
• Add the eggs, vanilla, and almond extract and beat until incorporated.
• Combine the almond flour with the lemon zest and salt in a mixing bowl. Whisk together. Add to mixer and beat until incorporated.
Make the Tart:
• Pierce the bottom of the tart shell with a fork.
• Bake on the center rack of the oven for 30 minutes.
• Spread the apricot jam on bottom of crust and top with the almond filling.
• Arrange the pitted cherries on top of the almond filling.
• Top with streusel.
• Bake 40-45 minutes.
• Transfer the tart onto a cooling rack and allow to cool to room temperature before removing from tart pan.
• Serve with whipped cream, ice cream, or dusted with confectioner’s sugar. Enjoy!
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UNREAL CUSTARD APPLE & PEAR CAKE RECIPE | Incredibly Creamy Cake
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This creamy apple and pear cake is soooo delicious! Creamy layers of soft apples, pears, vanilla custard cream topped with crunchy buttery almond crust. You will want to make this again and again! It is really easy to make, it tastes like a mix between apple pie, with custard and nutty crumble.
It is insanely good! If you are a fan of creamy, desserts and you have some apples or pears lying around - You must make this! This cake isn't too sweet, but you can add more sugar if you want :) You can serve this with ice cream or cream, but it's amazing on its own as well.
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This pear crumble uses overripe pears but it's also good for using up any overripe fruit you have in the house. Cinnamon, brown sugar and crunchy topping.
Find the recipe on my blog:
French Apple Tart Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a French Apple Tart. This classic French Apple Tart (Tarte aux Pommes) gives you a double dose of apples. It begins with a pre baked Sweet Pastry Crust (Pate Sucree) which has a wonderfully crisp texture and a sweet buttery flavor. Next, comes a layer of lightly sweetened apple sauce that is topped with artfully arranged apples slices.
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Thanksgiving Pear Almond Crumble Pie ????
Made a Thanksgiving Pear Almond Crumble Pie for dessert this Thanksgiving day. Thought I’d share this video of some of the prep with you all for fun ????. Happy Thanksgiving everyone!! ????????
Pear Fruit Crisp with Vanilla Brown Butter
A delicious and rich fruit crisp made with fresh pears and vanilla bean. Jason shows just how easy it is to properly scrape a vanilla bean and how to brown butter.
Full Recipe + Ingredients:
Almond & Brown Sugar Topping
1 1/2 cups all-purpose flour
1 cup almonds with skin
1/4 cup light brown sugar, packed
1/4 teaspoon salt
3/4 stick unsalted butter, melted & cooled
Vanilla Brown Butter Pear Filling
1 vanilla bean
1/2 stick unsalted butter
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
3 pounds firm-ripe Anjou pears, peeled & coarsely chopped
2 tablespoons pear brandy
Almond & Brown Sugar Topping: Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add cooled butter and pulse just until combined.
Chill in the fridge for at least 1 hour. This prevents the crumble from spreading during baking.
Vanilla Brown Butter Pear Filling: Preheat oven to 425°F with rack in middle.
Split the vanilla bean and scrape the seeds into a small heavy saucepan, then add the pod and butter and cook over medium-low heat, swirling the pan occasionally, until butter is browned and the aroma is nutty, about 4 minutes. Best to devote your attention to this step as browning butter can burn easily.
NOTE: You can extend the life of those expensive vanilla beans by not adding the pod to the butter. Instead, follow this simple recipe to make homemade vanilla sugar which is perfect for your coffee or baking.
Stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss until pears are completely coated.
Discard vanilla pod, then add butter to pear mixture and mix. Spoon filling into baking dish and sprinkle with topping, mounding it slightly in centers.
Place baking dish on a baking sheet (this prevents spills) and bake 30 minutes, then rotate the baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more.
Remove from oven and cool to warm or room temperature on a rack.
Almond & Cranberry Speculaas Pies
A delicious pie, often eaten around Christmas, but I couldn't resist making them now. Speculaas spices in the crust give a great flavour that is enhanced by almond paste and cranberry jam. These pies are wonderful at any time.
All the recipes on my blog:
ALMOND PIE RECIPE
Hello, guys. Today I made Almond Pie! I really enjoy making intersting things and decorating them. I'm not a pro, but I love baking as a hobby. Please let me know what kind of recipes you would like me to make next.
(1) Stick Butter
(100g) Dried Pineapples
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Beth's Classic French Apple Tart | ENTERTAINING WITH BETH
Learn how to make an impressive French Apple Tart that your friends and family will swear you bought at a fancy French bakery!
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MORE GREAT APPLE RECIPES:
Elegant French Apple Tart
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MORE EASY FRENCH DESSERTS
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For advice on Apples and their Sweetness (Pick ones in the sweetest spectrum for this recipe)
CLASSIC FRENCH APPLE TART
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)
For the compote:
3 gala apples, peeled, cored and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp of cinnamon (2 g)
zest of 1 lemon
For the topping:
2 gala apples, peeled, cored and sliced 1/8 thin
½ tsp of sugar (2 g)
2 tbsp apricot jam, heated until liquefied (30 ml)
juice of ½ a lemon
In a bowl of a food processor combine flour, salt and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)
Meanwhile, place apple chunks, sugar, juice, water cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins.
Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.
Roll out dough onto a floured surface and fit into a 9 tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples.
Peel, core and slice apples very thin, about 1/8 thick. Place in bowl and squeeze with lemon juice to prevent browning.
Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.
Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.
Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila!
Serve with vanilla ice cream or a dollop of homemade whipped cream.
HOMEMADE WHIPPED CREAM
2 cups of heavy cream (480 ml)
2 tbsp powdered sugar (13 g)
1 tsp vanilla extract (5 ml)
Combine ingredients and whip until stiff peaks form.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Fresh Apple Tart with Oatmeal and Almond Crust
Recipe Courtesy Chef Billy Parisi