Pear and Cinnamon Tart: A Comforting Sweet Treat

Pear and Cinnamon Tart: A Comforting Sweet Treat…

Master of spectacular tarts, Granny shares his perfect recipe for a delicious pear and cinnamon tart. As a guest in our kitchens, he revealed all the secrets and precautions to achieve the same result at home!

Shortcrust pastry is one of the most widely used preparations in pastry-making, but it can be tricky. To achieve a crumbly and crisp pastry, you must pay close attention to the butter’s temperature, work it for the strictly necessary time, and allow it to rest in the refrigerator.

Ingredients :

For the shortcrust pastry (for a 17cm/6.7-inch diameter tin):

• 242g (2 cups) plain/all-purpose flour
• 32g (1/3 cup) ground almonds/almond flour (blanched, sweet)
• 121g (1/2 cup + 1 tbsp) softened butter (at 25°C/77°F)
• 95g (3/4 cup) icing/powdered sugar
• 53g (1/4 cup) eggs (approximately 1 large egg)
• 3g (1/2 tsp) fine salt

For the pear and cinnamon jam:

• 150g (5.3 oz) green Doyenne/Anjou pears
• 150g (5.3 oz) red Williams/Bartlett pears
• 109g (1/2 cup) caster/granulated sugar
• 45g (3 tbsp) lemon juice
• 4g (2 tsp) ground cinnamon

For the streusel:

• 62g (1/4 cup + 1 tbsp) cold butter
• 62g (1/3 cup) caster/granulated sugar
• 62g (1/2 cup) plain/all-purpose flour
• 62g (2/3 cup) ground almonds/almond flour
• Pinch of fine salt

For decoration:

• 50g (1/2 cup) flaked/sliced almonds
• Demerara/brown sugar, to taste
• Icing/powdered sugar, to taste
• Ground cinnamon, to taste

How to Prepare Pear and Cinnamon Tart:

To prepare the pear and cinnamon tart, start with the jam filling:

1. Wash two types of pears, cut them into wedges, and remove the core. Slice them about 0.5 cm (1/5 inch) thick, then julienne them into strips.
2. Transfer the pear strips to a bowl, add sugar and lemon juice. Mix well and let marinate for 15 minutes.
3. After marinating, the pears will have released water. Transfer everything to a small saucepan to avoid excessive evaporation. Bring to a boil for a few minutes.
4. Transfer the pears to a bowl, cover with cling film, and let cool. Refrigerate for 8 hours.
5. After 8 hours, strain the pears to separate the fruit from the liquid. Pour the liquid into another saucepan. Heat over medium heat and add cinnamon.
6. Stir well and continue cooking until the syrup reaches 105°C (221°F). Add the pears back in, stir, and bring to a boil again. The jam is ready. Transfer to a bowl and let cool completely before using.

For the shortcrust pastry:

1. Bring butter to 25°C (77°F) using a microwave and transfer to a stand mixer bowl. Add a beaten egg.
2. In another bowl, mix powdered sugar, almond flour, and salt.
3. Add the dry ingredients to the mixer bowl and mix briefly with the paddle attachment.
4. Add 63g (2.2 oz) of type 1 flour and mix quickly. Then add the remaining 179g (6.3 oz) of flour.
5. Work the dough quickly until combined. Transfer to a 30×40 cm (12×16 inch) parchment paper sheet.
6. Shape into a rectangle, cover with another parchment sheet, and roll out. Refrigerate for 2-3 hours.

For the streusel:

1. In a stand mixer bowl, combine type 1 flour, sugar, almond flour, and a pinch of salt.
2. Add cubed butter and mix at high speed until crumbly.
3. Transfer to a bowl and refrigerate for 30 minutes.

Assembly and baking:

1. Remove the top parchment from the pastry. Cut a 17 cm (6.7 inch) circle for the base.
2. Butter a perforated tart ring and place the pastry circle inside. Cut a strip for the sides and press into place. Refrigerate for 10 minutes.
3. Bake in a preheated static oven at 165°C (330°F) for about 18 minutes. Let cool.
4. Fill with jam (1 cm / 0.4 inch thick). Mix flaked almonds with streusel and cover the jam, creating a pyramid shape.
5. Sprinkle with brown sugar and mist with water. Bake in a preheated fan oven at 165°C (330°F) for 35 minutes.
6. Let cool, remove from the ring, and transfer to a serving plate. Dust with powdered sugar and a pinch of cinnamon before serving.