Скачать с ютуб Beth's Pear Almond Tart | ENTERTAINING WITH BETH в хорошем качестве

Beth's Pear Almond Tart | ENTERTAINING WITH BETH

Learn how to make an Easy Thanksgiving Dessert Idea a Pear Almond Tart! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE: http://bit.ly/EWBWebsite FOLLOW ME ON PERISCOPE! Entertaining with Beth LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa WATCH MORE THANKSGIVING RECIPES https://Baked Brie http://bit.ly/BakedBrieEWB S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Vegetarian Butternut Squash Soup http://bit.ly/1xWheOh Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Cheesey Chivey Cornbread http://bit.ly/1qI2X3t Pumpkin Bread http://bit.ly/1q8avMA Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Chocolate Pecan Pie http://bit.ly/ChiocoPecan Easy Cheese Board http://bit.ly/1x9PVSH Pumpkin Spice Cupcakes http://bit.ly/1Ykieta Sausage Potato Bake http://bit.ly/1QSvG5m Pumpkin Creme Caramel http://bit.ly/PumpCremCar 9 inch TART TINS: http://amzn.to/1YkjuwD http://amzn.to/1YkjxZc BETH’S PEAR ALMOND TART RECIPE Serves 8 INGREDIENTS: FOR PASTRY: 1 ¼ cup (150 g) flour 1 tbsp (12 g) sugar ½ tsp (5 ml) salt 8 tbsp (120 g) cold unsalted butter 1 egg yolk 3-4 tbsp (45ml-60 ml) ice water For Filling: 7 oz (196 g) almond paste 8 tbsp (120 g) unsalted butter, room temperature and soft ¼ cup (50 g) sugar 2 eggs 1 tsp (5 ml) almond extract ¼ tsp (1.25 ml) salt 1/3 cup (40 g) of flour 8 pear halves, jarred or canned 1 tbsp (15 ml) sliced almonds, for garnish 1 tbsp (15 ml) apple jelly, for garnish Homemade Whipped Cream 2 cups (480 ml) heavy cream 2 tbsp (13 g) powdered sugar, confectioner’s sugar, or icing sugar (all the same thing) 1 tsp (5 ml) vanilla extract METHOD: To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1tbsp more water. If too sticky add 1-2 tbsp more flour. Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier. Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell. Remove excess dough with a knife and continue to fit dough into tin, pressing edges in and making sure top of dough is flush with the tin. Pop tart in freezer while you make the filling. Preheat oven to 350F (176C). In an electric mixer combine almond paste, butter and sugar, beat until combined and fluffy. Add eggs, one at a time, beating in-between each addition. Add almond extract, salt and flour. Beat to combine scrapping down bowl as needed. Remove tart tin from the freezer and pour mixture into the center, smoothing out to the edges with a spatula. Then place the pear halves around the edges, with the points facing in. Jarred pears really the best, because they are soft, and already peeled! Otherwise pears take a long time to cook if using fresh and pastry will be done before the pears are soft. Be sure to space pears out so they are not touching, as filling will puff up and they need room to expand. If you have room in the center you can add another pear in the middle. Bake for 40-45 minutes until pastry is golden brown and filling is puffed up and golden. Then melt apple jelly in microwave :30 until liquefied. Brush pears only with the jelly for a nice shine. Sprinkle with sliced almonds. Remove tart from the tin, place on a cake stand and “ta da!” Cut into wedges and serve with whipped cream. Enjoy!!