How to make Bruyere Pear Tart

I think many people’s IQ drops to zero when they encounter all kinds of delicious food. Even if they are trying to lose weight, they may not care about it and just want to eat a big meal to satisfy their appetite. In fact, if we want to eat safely and healthily, it is of course safer and more reliable to learn how to make Bruyere Pear Tart at home. So if you like cooking, come and learn how to cook with me today!

1. Put 1212 butter into a bowl, use a spatula to stir until it becomes soft, add salt (a pinch) and powdered sugar, mix well

2.2121 Add egg yolk and stir thoroughly until emulsified with butter

3.1 Sift in low flour

4.2 Add water twice and stir evenly

5.12 Use a spatula to cut into crumbs

6.21 Continue to press with a spatula to mix the materials evenly. Repeat the action until the materials are completely blended into a smooth dough. Be careful not to knead out the gluten

7.1 Take out the dough after it has rested, roll it into a 3mm thick crust, and use a fork to poke small holes (this will prevent the crust from bulging when baking)

8.2 Sprinkle some dry powder, flatten the dough slightly, wrap it with plastic wrap, and refrigerate for 1-6 hours until it hardens.

9. Spread butter on the bottom of the pie plate (besides the amount)

10. Use a rolling pin to gently roll up the tart crust and place it on the pie plate. Fit the crust into the pie plate and fold the part of the crust that is higher than the mold down along the edge.

11. Use a rolling pin to roll on the mold to cut off the excess tart crust, then use your fingers to gently press the sides of the tart crust along the mold to fit it. Place the mold in the refrigerator for 30 minutes to 1 hour until it hardens.

12. Cut the baking paper into a square, fold it 16 times, align the pointed corner with the center of the tart crust, leave 2 cm at the end, cut off the excess part, and then cut the extra 2 cm in half. (ps, this step is based on the method in "Fruit School". If you find it troublesome, you can also directly take a piece of baking paper and put it in the dough)

13. Open the cut baking paper, place it on the pie crust, and then fill it with heavy stones.

14. Preheat the oven to 180 degrees, bake the edges of the tart crust until they are colored, remove the heavy stone and baking paper, put it back into the oven at 180 degrees, and bake until the bottom of the tart crust turns golden brown. (P.S. Be careful not to get burned by the stone in this step. Also, I later looked through the book of Le Cordon Bleu Japanese Confectionery School and it seems that it is not necessary to bake the tart crust in advance when making this dessert. The book says to refrigerate the tart crust and then squeeze the filling in directly, so if you find it troublesome or don’t have time, this step can be omitted.)

15. Make almond cream filling (this step can be started while the pie crust is in the refrigerator)

16. Unsalted butter softens at room temperature, stir with a spatula until soft, add powdered sugar and stir evenly

17. Add the egg liquid in batches and stir evenly.

18. Sift in almond powder and mix well.

19. Add rum and vanilla extract and mix well. (ps, after doing this step, you can cover it with plastic wrap and put it in the refrigerator, then bake the tart crust. After the tart crust is baked and cooled, take out the refrigerated almond cream filling, stir it again with a spatula to soften it and it can be used. If you don’t bake the tart crust in advance, you can use the mixed almond cream filling directly without refrigeration.)

20. Put the almond cream filling into a piping bag, pipe it into the cooled tart crust in a circle, and then sprinkle with almond powder. (ps, when doing this step, I felt that the amount of almond cream filling seemed to be a little less. If I make it again, I will try adding 5g of each main ingredient. Also, after squeezing it in circles, you can use the back of a spoon to smooth it out, so that it can be more even. I didn’t smooth it out, so the almond cream filling was a little more on one side and a little less on the other side. Fortunately, the finished product looks okay after baking~~)

21. Place the pear on a paper towel to absorb excess juice

22. Because the pie plate used is relatively small, cut a pear into two halves, and then cut it into thin slices about 3-4mm thick. Use your fingers to gently press the pear backwards. (If you use a pie plate with a diameter of more than 18 cm, you can put a whole pear in slices, or put it in without slicing it.)

23. Use a cutting knife to arrange the pear slices radially in the tower, leaving no gaps between the slices. Sprinkle almond slices on top

24. Preheat the oven to 180 degrees and bake for 30-35 minutes. (If you use an 8-inch mold, the baking time will be extended by about 10 minutes)

Bruyere pear tart is not complicated to make, and I believe you will think so after reading the above carefully. Of course, if you want to taste your own craftsmanship, then please give it a try. Maybe you will feel a little "sour" the first time, but you will still taste a different kind of "sweetness".