MY FIRST TART EVER!
It was really fun making it and considering the fact that is half gone (no, it wasn’t me!) I think it was pretty good too.
The whole wheat flour gave the dough a tasty graham biscuit flavor that was nicely paired by the almond cream.
That being said and aet, I am looking forward to try to make one with white flour and mascarpone. 😀
1 cup sifted whole wheat flour (if not, APT is fine)
5 tbs grinded brown sugar (can also use powder sugar)
6 tbs cold butter ! (I usually use that much in a month)
1 tbs milk/ water
1 egg optional
1tbs vanilla extract optional
If you have a bread machine or a mixer, use it!
If not… put the flour in a large bowl and patiently start mixing in the butter.
Add the egg, the milk and the vanilla extract.
Mix some more.
When you have the flour completely incorporated in a smooth dough you can add the sugar as well
Mix again until homogeneous.
Cover with plastic wrap and let it rest in the refrigerator while you make the cream.
1/3 cup grinded almonds
3 tbs butter
1/4 powder sugar
1/2 tbs almond extract optional
Mix them all together with a whisk or in a mixer.
Flour your working board
Roll the dough with a rolling pin
Transfer with care the rolled dough into a small round cake pan with removable buttom
Spread the almond cream evenly over the dough
Cut 4 pears in halves
PEEL THEM (the skin gets to dry when you bake the tart)
take their core out
cut them into thin slices
Arange the slices of pear over the almond cream
start on the outside and continue plaing all of them in the same direction
continue with a second row keeping the direction
arange some slices in the middle of the tart to give the impression of a flower
Sprinkle some brown sugar over the pears
And place the tart in the 350F preheated oven
Let cook for 30- 35 minutes and
raise the temperature at 375 for another 5-10 minutes
Keep an eye on the oven, do not let the tart get dry.