Coffee-Pear Tart
Description
Delicious baked goods for the whole family. To make the tart crust crisp and crumbly, it's important to follow a few rules. Shortbread dough doesn't like overmixing and must be chilled in the refrigerator. To prevent the tart bottom from puffing up, bake it first with a weight; you can use special beads or regular beans. All details are in the step‑by‑step recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
To make the dough, combine all the ingredients in a kitchen food processor: flour, cubed butter, egg, white sugar, a pinch of salt. Pulse and knead the dough. If necessary, add a little cold water so the dough doesn't fall apart.
- 2
Step 2
Roll the dough into a ball, flatten it slightly, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
- 3
Step 3
Slice the pears, place them in a pot, add 50 g of brown sugar, ginger, and a little water. Cook for 5 minutes until the fruit is soft. Cool.
- 4
Step 4
For the cream, pour the milk and cream into a small saucepan, add the coffee. Bring the dairy mixture almost to a boil, then remove from the heat.
- 5
Step 5
Separately beat the eggs with the remaining sugar. Slowly pour into hot milk in a thin stream, constantly stirring. Place over low heat and cook, stirring, until thickened.
- 6
Step 6
Spread the dough in a baking pan, forming a rim. Cover the dough with foil or parchment, and place a baking weight on the foil, such as beans. Put it in the oven (180 °C) for 15 minutes. Remove the weight and bake for another 10 minutes.
- 7
Step 7
Place the pear slices on the dough.
- 8
Step 8
Pour the cream over the tart and place it in the oven for 25 minutes. Let the tart cool and refrigerate for at least 2 hours.
- 9
Step 9
Dust the tart with powdered sugar and try.