![]() Trim the dough so it is flat with the top of the tart pan by moving the rolling pin evenly over the top of the pan.ĥ. Patch and piece together the tart dough as necessary.Ĥ. Wrap the dough around your rolling pin and carefully transfer it to your tart pan.ģ. Make sure you roll the dough about 2-inches larger than the diameter of your pan size.Ģ. ![]() SARAH SAYS: You can use a tart pan that varies in size between 9- to 11-inches in size. Remove the dough to a lightly floured surface and roll it out until it is just over 13-inches in diameter.įit the dough into an 11-inch tart pan with a removable bottom. Roll the pastry dough and fit it into the tart pan:ġ. Add the ice water, 1 tablespoon at a time, mix until dough holds together, then form into a ball, cover with plastic wrap, and refrigerate for 1 hour. Stir together egg yolk and vanilla in a small bowl, then work into flour mixture until it resembles coarse cornmeal.Ĥ. Cut in butter using a pastry cutter or your fingertips.ģ. Sift together measured flour, sugar, and salt in a large mixing bowl.Ģ. Refrigerate pears in their poaching syrup if storing overnight for up to 3 days. SARAH SAYS: The longer the pears sit in the flavorful syrup after poaching, the better they’ll taste. (If using vanilla extract, add it in here.) Leave pears to cool in the poaching syrup. NOTE: Carefully turn pears over after 10 minutes to prevent them from turning brown on top.ģ. Poach pear halves until fork tender (a knife should pierce easily) and slightly translucent, 20-30 minutes, depending mainly on how ripe they were. Reduce the heat to poaching temperature (not quite a simmer).Ģ. In a large saucepan, bring the water, sugar, lemon juice, and vanilla bean* (if using vanilla extract instead, add it in Step #3) to a boil over medium heat. NOTE: Use a tablespoon size measuring spoon to pears with after cutting in half lengthwise.ġ. SARAH SAYS: If possible poach the pears one day ahead, to allow them to cool down in their sugary liquid in the refrigerator and they will be easier to work with.ġ vanilla bean* or 2 teaspoons vanilla extractģ to 4 ripe pears: Anjou or Bosc, peeled, halved lengthwise and cored You can use jarred pear halves in syrup just do not poach them.ġ 2/3 cups unbleached all-purpose flour spoon into dry measuring cup and level to rimġ/2 cup plus 2 tablespoons (10 tablespoons or 1 1/4 sticks) unsalted butter, chilled cut into one-half-inch cubesģ tablespoons ice water place ice in water to chillĢ/3 cup blanched sliced almonds, plus extra for sprinkling on filled pastry crustġ vanilla bean, split* or 1 teaspoon vanilla extractġ/2 cup unbleached all-purpose flour spoon into dry measuring cup and level to rim Instead, if using vanilla extract, so it imparts more intense flavor, add it to the recipe AFTER the pears have poached. When using a vanilla beans, we add it to the poaching liquid so it can infuse flavor into the liquid. ![]() ![]() I prefer riper pears (not overripe) over green ones, as they poach in less time and have better flavor.īefore you start, see how many pear halves you can fit into your tart pan when placed in a star burst pattern, to determine the number of pears to poach. Softer pears like Comice or Bartlett, while tasty, will tend to fall apart during poaching. We use Anjou or Bosc pears in our recipe. ![]()
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