Jasmine Pear Tart
I made this when pears were in season.
Be careful not to incorporate too much air into the almond cream or it will expand when baking. Add some water to the apricot jam and bring it to a boil to make it easy to brush onto the tart. If you don't have any canned pears, you can also use pear compote. Recipe by cherry
Jasmine Pear Tart
I made this when pears were in season.
Be careful not to incorporate too much air into the almond cream or it will expand when baking. Add some water to the apricot jam and bring it to a boil to make it easy to brush onto the tart. If you don't have any canned pears, you can also use pear compote. Recipe by cherry
Cooking Instructions
- 1
Bring the butter and egg to room temperature, sift the dry ingredients. Finely chop the pistachios.
- 2
For the tart crust, cream the sugar and room temperature butter. Add the egg yolk and mix.
- 3
Add the sifted dry ingredients, almond flour, and vanilla essence and mix with a wooden spatula.
- 4
Put into a large plastic bag or wrap with plastic wrap and chill in the refrigerator for 30-40 minutes.
- 5
Without removing from the plastic wrap or bag, use a rolling pin to roll the dough out to larger than the tart pan. It should be 3-4 mm thick.
- 6
Cut the plastic wrap or bag open, turn the tart pan upside down, and flip over with the plastic wrap or bag. Line the tart pan with the dough.
- 7
Dock the dough with a fork. Top with plastic wrap and let chill in the refrigerator for about 1 hour.
- 8
For the almond cream, knead the room temperature butter and the granulated sugar. Mix in the egg a little at a time.
- 9
Add the almond flour and vanilla beans and mix.
- 10
Add the Kirsch and jasmine tea leaves and mix.
- 11
Pour the almond cream into the tart crust and smooth the surface.
- 12
Slice the pears into 5 mm slices and arrange on top of the tart. Bake in an oven preheated to 170℃ for 35 minutes.
- 13
Dissolve the glaçage or apricot jam in a bit of hot water and brush over the top of the tart. It will become shiny.
- 14
Garnish with the pistachios to finish.
- 15
If you dust the edge of the tart with powdered sugar, it looks pretty.
- 16
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
European Pear Custard Tart European Pear Custard Tart
This is a tart that I learned nearly 20 years ago.It had been a long time, but I had a craving for a custard tart so I made one.Substituting with canned peaches is also delicious. Recipe by usamaaya
-
Tarte aux Poire (Pear Tart) Tarte aux Poire (Pear Tart)
I used to often make pear tarts using canned pears, and was asked by my family to make them again. When I used this season's pears, it turned out more tasty than I expected.For the custard cream, you can use just 1 egg, or add the remaining 1/2 egg from the pastry dough.Adjust the amount of sugar depending on the sweetness of your pears.Substitute with canned pears or your choice of seasonal fruit.Chill in the refrigerator before serving. Recipe by sugar roll -
Bartlett Pear Tart Bartlett Pear Tart
This pear tart is the perfect fall dessert — with a mild, nutty sweetness that melts in your mouth. The fresh flavor of pears is the star of the show. 🍐
Naomi’s memo👩🏻🍳 -
Peach Compote Tart Peach Compote Tart
I made peach compote, so I decided to use it to make tarts. They're also good with fresh peaches.＊; Yogurt Custard Cream goes well with these tarts too.-If you make the compote a day ahead, the flavors soak in better. It's delicious.＊ I used store-bought tart crusts here. If you want to make homemade tart crusts, please take a look at.-The jam is used to make the tart glossy. Thin out the jam with a little water and then brush it on. Recipe by Yuuyuu0221 -
Yellow Peach and Almond Cream Tart Yellow Peach and Almond Cream Tart
I tried adding some yellow peaches to a big almond cream tart.If you add all the egg at once, the mixture will separate, so be sure to mix it in a little at a time. Just lay the yellow peaches on the tart, don't press them down. You can also heat the jam in a pot. Recipe by handmadecafe -
Peach Tart Peach Tart
This was a frequent summer dessert when growing up. It’s my mother’s recipe.#GlobalApron #sweet #pie #cake #fresh
-
Pan Baked Fruit Jam Tart Pan Baked Fruit Jam Tart
Craving for pineapple tart but all I have is fig jam, so did experiment with it 😁
-
Asian Pear Yogurt Tart Asian Pear Yogurt Tart
Asian pear and yogurt make a great tag team, so I combined the two for this tart.Pears are juicy and sweet as they are, so you can enjoy this tart without having to turn the fruit slices into a compote. Use your preferred recipe to prepare the tart crust.Adjust the baking time and temperature to your oven. Recipe by Maria358 -
Fruit Tart Fruit Tart
I wanted to eat a fruit-filled tart on a hot summer's day, so I made this.Mixing a little custard to the filling is unbelievably delicious.Use your favorite fruits; the pastry glaze will dry and coat them beautifully, and I recommend it. Bananas and apples brown easily so sprinkle a little lemon juice before topping on the cake. Recipe by nyonta -
-
Fig Tart Fig Tart
This tart recipe uses fig syrup.Whenever I make this syrup, I crave this pie. Usually I use butter, but I replaced it with margarine this time. Use the same quantity as butter.You can also make the filling in a food processor. In this case, first make the tart crust, then make the filling. You won't need to clean the food processor in between. Recipe by OBU -
Strawberry Tart Strawberry Tart
An older woman at my company really likes this tart. It is becoming a tradition for me to make this cake every year on her birthday. I think this is the cake that I have made the most.The tart will be shiny when you brush glaze on the surface of the fruits, so I recommend doing that. When using the custard cream make sure to strain it once and then whisk the cream with whisk until it is smooth. Put the cream in a pastry bag and squeeze it out. If the dough is too soft when spreading it into the tart mold, chill it in the refrigerator. It will be easier to handle. Recipe by TIARARA
More Recipes
Comments