62 ounces Sweet Almond Tart Dough (3 lb. 14 oz.)
2 pounds Pears (10 pears)
Filling:
5 Eggs
10 ounces Brown sugar
1 tablespoon Vanilla extract
3 tablespoons Orange zest, grated fine
2 teaspoons Lemon zest, grated fine
1 teaspoon Salt
1 1/2 ounces Cake or Potato flour
7 1/2 ounces Unsalted butter, melted
1 1/2 pounds Cocoa Streusel
Yield: 3 Tarts
1. Roll out the Sweet Tart Dough to a thickness of 1/8 inch (3 millimeters) and line three 8-inch (20-centimeter) tart rings or pans with it, gently pressing the dough in place.
2. Peel, core and cut pears into medium dice, 3/8 inch (9 millimeters) square. Divide the fruit between the three pans.
3. Whisk the eggs and brown sugar in a mixing bowl until well combined. Stir in the vanilla, orange and lemon zest, salt and flour. Cool the melted butter to 120°F (50°C) and add to the egg mixture.
4. Divide the filling, pouring it evenly over the pear cubes. Top with the Cocoa Streusel.
5. Bake at 375°F (190°C) until the center is set, approximately 40 minutes.
Notes: Potato flour, not to be confused with potato starch, is found in health food stores. It makes a tender custard. Cake flour may be used in its place.
Variation:
Pear Ginger Tart -- Dice 2 ounces (60 grams) candied ginger into small dice, 1/8-inch (3-millimeter) squares and toss with the pears.
2 pounds Pears (10 pears)
Filling:
5 Eggs
10 ounces Brown sugar
1 tablespoon Vanilla extract
3 tablespoons Orange zest, grated fine
2 teaspoons Lemon zest, grated fine
1 teaspoon Salt
1 1/2 ounces Cake or Potato flour
7 1/2 ounces Unsalted butter, melted
1 1/2 pounds Cocoa Streusel
Yield: 3 Tarts
1. Roll out the Sweet Tart Dough to a thickness of 1/8 inch (3 millimeters) and line three 8-inch (20-centimeter) tart rings or pans with it, gently pressing the dough in place.
2. Peel, core and cut pears into medium dice, 3/8 inch (9 millimeters) square. Divide the fruit between the three pans.
3. Whisk the eggs and brown sugar in a mixing bowl until well combined. Stir in the vanilla, orange and lemon zest, salt and flour. Cool the melted butter to 120°F (50°C) and add to the egg mixture.
4. Divide the filling, pouring it evenly over the pear cubes. Top with the Cocoa Streusel.
5. Bake at 375°F (190°C) until the center is set, approximately 40 minutes.
Notes: Potato flour, not to be confused with potato starch, is found in health food stores. It makes a tender custard. Cake flour may be used in its place.
Variation:
Pear Ginger Tart -- Dice 2 ounces (60 grams) candied ginger into small dice, 1/8-inch (3-millimeter) squares and toss with the pears.
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