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Ingredients
For the Pastry:
* 1 1/4 cups all-purpose flour
* 1/2 cup cold unsalted butter, cubed
* 1/4 cup granulated sugar
* 1/4 tsp salt
* 1 egg yolk
* 2-3 tbsp ice water
For the Filling:
* 1/2 cup unsalted butter, softened
* 1/2 cup granulated sugar
* 1 large egg
* 1 tsp vanilla extract
* 1 cup almond flour (or finely ground almonds)
* 1 tbsp all-purpose flour
* 2 ripe pears, peeled, cored, and thinly sliced
Steps
* Make the Pastry: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until it resembles coarse crumbs. Add egg yolk and pulse. Add ice water a tablespoon at a time until the dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
* Roll and Bake: Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
* Make the Frangipane: In a bowl, cream softened butter and sugar. Beat in the egg and vanilla extract. Stir in the almond flour and all-purpose flour until just combined.
* Assemble the Tart: Spread the frangipane filling evenly into the prepared crust. Arrange the pear slices decoratively over the filling.
* Bake: Bake for 30-40 minutes, or until the frangipane is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before serving.
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