Easy And Simple Home Made Apple-Pear Tart Recipe – Dessert

Easy And Simple Home Made Apple-Pear Tart Recipe – Dessert  – Cake recipe this one arguably is popular with a wide range of ways to serve. Not many would have thought that the recipe to make Apple-Pear Tart, turned out to be very easy enough to do by who wants to enjoy it by making his own. Here we present every step and make the Apple-Pear Tart to be utilized by you guys anywhere. Follow these steps to create a full set of Apple-Pear Tart:

Apple-Pear Tart

Ingredients:

  • Basic Rich Pastry (see below)
  • Dry beans
  • 5 very ripe medium cooking apples, peeled, cored and chopped (5 cups)
  • 2/3 cup sugar
  • 1/3 cup dry white wine
  • 1/4 cup butter
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon quick-cooking farina
  • 1/4 cup Kirsch or cherry liqueur
  • 1/2 teaspoon vanilla
  • 1/4 cup dry white wine
  • 1/4 cup apricot preserves
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • 2 medium cooking apples, cored and sliced
  • 2 medium pears, peeled, cored and sliced
  • 1 tablespoon cognac or brandy

Basic Rich Pastry:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1 tablespoon shortening
  • 1 egg yolk
  • 2 tablspoons cold water

How To Make Apple-Pear Tart :

  1. For tart shell, prepare Basic Rich Pastry: On a lightly floured surface roll pastry dough to a circle 12 inches in diameter.
  2. Fit dough into a 10 or 11 inch flan pan with a removable bottom; press bottom and sides gently to remove air bubbles. Turn the overlapping dough edges to inside; press against sides of pan. Prick sides with fork.
  3. Line the bottom and sides of pan with heavy-duty foil and dry beans. Bake in a 400 oven for 20 minutes. Remove foil and beans. Bake 10 to 15 minutes more or till golden; set aside.
  4. For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar, 1/3 cup wine, butter, and 1/8 teaspoon cinnamon. Cook, covered, about 10 minutes or till apples are tender. Slowly sprinkle farina over apples; stir constantly. Bring to boiling; reduce heat. Simmer 5 minutes or till mixture is thickened; stir frequently. Remove from heat; stir in Kirsch and vanilla. Cool slightly. Spread in bottom of baked tart shell.
  5. In a small saucepan combine the 1/4 cup wine, apricot preserves, 1 teaspoon sugar and 1/8 teaspon cinnamon. Bring to boiling; add sliced apples and pears. Cook about 7 minutes or till apples are translucent. Drain, reserving liquid.
  6. Arrange apple slices in a circle and pear slices in rows. Cook reserved liquid till reduced to 2 tablespoons; stir in cognac. Spoon over fruit. Serves 10.

Basic Rich Pastry:

  1. Combine flour and salt. Cut in butter and shortening with a fork or pastry cutter until mixture resembles coarse crumbs. Make a well in the center. Beat together egg yolk and water. Add to flour mixture. Using a fork, stir just till dough forms a ball.

  2. Turn onto a lightly floured surface and knead 3 or 4 times. Wrap in clear plastic wrap and chill 20 minutes in frezzer or 2 1/2 hours in refrigerator before rolling. Makes one 10 inch shell.

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