JDV: FrenchSelections.com Home Page
My Account | Order Tracking | Support | Blog | Basket  ( 0 )
  



Desserts
    "French Toasted" Brioche with Peaches and Blackberry Juice
    Alsatian Fruit Cake
    Apple Douillon
    Apple Pastry from Auvergne
    Apple Tart with Fleur de Sel
    Baked Apples with Orange
    Bananas with Rum and Cream
    Basque Cake
    Batter for Sweet Crepes
    Black Forest Cake
    Caramels with Fleur de Sel
    Cherry Clafoutis
    Chestnut Mousse
    Chocolate Charlotte
    Chocolate mousse
    Chocolate Pots de Creme
    Chocolate Soufflé
    Chocolate Truffles
    Clafoutis Bourguignon
    Crêpes with Orange Butter
    Easy Profiteroles
    Flambéed Bananas with Prunes
    Flaugnarde with Prunes
    Fricassée of Fruits with Basil
    Fruit Gratin with Maraschino
    Gratin of Apples and Lavender Honey
    Honey and Saffron Ice Cream
    Honey Ice Cream with Berries
    Kings Galette
    Lava cakes
    Lavender creme brulee
    Lemon Custard Cups
    Lemon Tart
    Madeleines Cookies
    Mango and Raspberries in an Apple/Pear Sauce
    Mattress for a Princess
    Mont Blanc
    Orange Cream
    Peach Melba
    Pear Tart
    Pears Poached in Red Wine and Blackcurrant
    Raspberry Charlotte
    Red Fruit Cups with Champagne
    Reine de Saba
    Rick's Famous Pineapple Upside Down Cake
    Roasted Peaches with Honey and Lavender
    Strawberries in Wine
    Strawberry Mousse
    Strawberry Soup
    Strawberry Tart with Mascarpone
    Tart with Two Grapes
    Yogurt Cake with Italian Plums
    Yogurt Cake with Pears
Appetizers
Soups
Salads
Sauces
Vegetables
Pasta & Rice
Foie Gras
Fish & Seafood
Desserts
Drinks
Main Courses
     Beef
     Chicken
     Duck
     Lamb
     Pork
     Other



           Email This Recipe To A Friend     Print This Recipe

Pear Tart
Tarte aux Poires

Serves: 6 : 6

Directions
Cut the butter into small pieces and leave to soften. Sift the flour into a mixing bowl, make well in the center and into the well put the sugar, a pinch of salt, the egg yolk and the cold water. Work quickly together. Incorporate the softened butter into the pastry without overworking it. Roll into a ball and leave to chill in the refrigerator for 1 hour. Preheat the oven to 400ºF. Roll out the pastry to 1/4" thick and use to line a buttered 9.5" tart pan (or cut in 4, roll and line 4 individual tart pans). Peel and quarter the pears. Remove the cores and cut into very thin slices. Beat the eggs together and stir in the crème fraîche, cornstarch and sugar. Arrange the sliced pears in the pastry case and cover with the egg mixture. Bake for about 20 mn. Remove from the oven and allow to cool before removing the tart from the pan.

Recipe Contributed By
JDV

Recipe Category: Desserts


Ingredients
1/2 cup butter
1 Tbsp cornstarch
1 cup creme fraiche (or heavy whipping cream)
3 eggs
4 large ripe pears
1/2 cup water
1 egg yolk
Salt
2 Tbsp sugar
2 cups flour
1/2 cup superfine sugar







CUSTOMER SERVICE
800-648-8854
Contact Us
Track Your Order
Your Account
Shipping Information
Free Shipping Policies
Our Guarantee
Your Privacy
FAQs
About Us
Gift Certificates
EXPLORE OUR SITE
Sylvaine's Blog
Recipes
Product Stories
Web Exclusives
New Arrivals
On Sale
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page





SUBSCRIBE TO OUR NEWSLETTER
Product Updates, Promotions, Recipes





   Request a Paper Catalog   






© Copyright Joie de Vivre, 2003-2013
All Rights Reserved