Hi, I’m Clara. Today, we’re going to prepare jasmine pear tart recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Jasmine Pear Tart Recipe
Jasmine Pear Tart is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Jasmine Pear Tart is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have jasmine pear tart using 20 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Jasmine Pear Tart:
- Make ready Tart crust
- Make ready 100 grams Cake flour
- Prepare 25 grams Almond flour
- Prepare 40 grams Unsalted butter
- Prepare 30 grams Granulated sugar
- Prepare 1 Egg yolk
- Make ready 1 Egg white (if it’s difficult to bring together and knead)
- Get Almond cream
- Prepare 70 grams Almond flour
- Take 50 grams Unsalted butter
- Prepare 50 grams Granulated sugar
- Get 1 Egg
- Take 3 grams Jasmine tea leaves
- Get 2 tbsp Kirsch
- Take 1/4 a bean Vanilla beans or essence
- Prepare 6 Canned pears (halved)
- Make ready Toppings
- Get 1 few Pistachios
- Make ready 1 tbsp Glaçage or apricot jam
- Prepare 1 dash Powdered sugar
Instructions to make Jasmine Pear Tart:
- Bring the butter and egg to room temperature, sift the dry ingredients. Finely chop the pistachios.
- For the tart crust, cream the sugar and room temperature butter. Add the egg yolk and mix.
- Add the sifted dry ingredients, almond flour, and vanilla essence and mix with a wooden spatula.
- Put into a large plastic bag or wrap with plastic wrap and chill in the refrigerator for 30-40 minutes.
- Without removing from the plastic wrap or bag, use a rolling pin to roll the dough out to larger than the tart pan. It should be 3-4 mm thick.
- Cut the plastic wrap or bag open, turn the tart pan upside down, and flip over with the plastic wrap or bag. Line the tart pan with the dough.
- Dock the dough with a fork. Top with plastic wrap and let chill in the refrigerator for about 1 hour.
- For the almond cream, knead the room temperature butter and the granulated sugar. Mix in the egg a little at a time.
- Add the almond flour and vanilla beans and mix.
- Add the Kirsch and jasmine tea leaves and mix.
- Pour the almond cream into the tart crust and smooth the surface.
- Slice the pears into 5 mm slices and arrange on top of the tart. Bake in an oven preheated to 170℃ for 35 minutes.
- Dissolve the glaçage or apricot jam in a bit of hot water and brush over the top of the tart. It will become shiny.
- Garnish with the pistachios to finish.
- If you dust the edge of the tart with powdered sugar, it looks pretty.
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