But the other best part is that you don’t have to crimp the edges or make sure the ends look perfect. The best part about this crust is its superlative flaky texture. On the day you’re ready to bake, roll out your dough and transfer it to a parchment-lined tart pan-either a 9” or 10” one will work here. Going slow means you won’t risk adding too much water, which can overdevelop the gluten and toughen the crust. Once you’ve added four tablespoons of water to the dough, you can start mixing with your hands, adding a couple more tablespoons as needed until the dough sticks together when you squeeze it. Then you’ll add the water, just a tablespoon at a time, mixing with a wooden spoon. The secret to tender, flaky dough, Kim explains, is to add a bit of apple cider vinegar to the flour mixture before adding in any water. Kim’s foolproof, extra-flaky crust can also be made ahead to cut down on last-minute Thanksgiving prep. (Go ahead and make the dulce de leche now: You can store the unopened can in the fridge for several months once opened it’ll keep for three weeks in an airtight container in your fridge.) (It should be covered by at least a few inches.) Bring the pot to a simmer, lower the heat, and let a few hours pass, topping off the water if needed to keep the can safely submerged Like magic, the milk will caramelize, intensifying its flavor. Just remove the label from a can of sweetened condensed milk and place it in a large pot of water from the tap.
Start with the (entirely hands-off!) dulce de leche. Cut into 6 wedges and serve warm or a room temperature.To make things even easier, you can spread the steps over the course of a few days. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. In a small bowl stir together the honey and boiling water to make a glaze. Line the tart tin with the pastry, cover with a sheet of greaseproof paper and fill with baking beans. It will only cover the pears partially and does not need to be even.īake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown. Method Preheat the oven to 180C/160C Fan/Gas 4.
#Fresh pear tart recipe Patch
If the dough breaks at all patch it up with your fingers.Īrrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. In a large bowl toss the pear slices with the lemon juice. Peel the pears, core them and cut into 1/4-inch slices. In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Pat the dough into a 4-inch round and wrap in plastic wrap. Using a fork, gradually mix the buttermilk mixture into the flour mixture. In a small bowl combine the buttermilk and ice water. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt.
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