GIANNAS BAKING COMPANY - Castroville, CA

French Pear Tart
6 - 8 Servings

Tools needed:
9” fluted pan with removable bottom
Wisk
Sifter or strainer to lightly dust powdered sugar on top of tart (optional)
Grater for nutmeg (optional)
Knife to slice pears
Medium size bowl for liquid mixer

Preheat oven to 400º
1 9” Pastry dough in fluted tart pan
3 fresh pears (medium size)
2 T. lemon juice
1/2 t. ground nutmeg (fresh or pre-ground)
1 t. grated orange rind
1/4 cup melted butter (preferable unsalted/sweet butter)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup all purpose flour, unbleached
whole eggs
(optional) Confectionary sugar to sprinkle on top of finished tart

Cut pears in half, scoop out seeds and stem.
Lightly coat pears with lemon juice.
Place pastry dough in 9” tart pan
Set half pears in pastry shell in attractive pattern. Slice pears in place.
Wisk together butter, sugars, flour, eggs, orange zest and nutmeg until thoroughly mixed.
Pour liquid mixture over pears.
Place in 400º oven for 10 minutes then lower temp to 350º for 20 minutes.
After tart cools, sift powdered sugar over your pear tart.

Basic Butter Pastry
Two 9” tart shells

Tools needed:
Pastry cutter
Medium size bowl
Rolling pin

2 cups all purpose flour , unbleached
1/4 t. Sea salt
3/4 cup Unsalted butter (sweet)
Chilled
1/4 cup ice water, approximately

Mix flour and salt together in a bowl.
Cut butter into flour until mixture resembles course meal. Sprinkle with ice water, a tablespoon at a time, mixing quickly with fork after each tablespoonful. Add only enough water so dough holds together and can be formed into a ball, handling as little as possible. Roll dough out onto lightly floured surface.

TERMS AND CONDITIONS

WHOLESALE