- Stand Mixer: Essential for efficiently mixing dough and filling, ensuring a smooth consistency and saving time compared to manual methods.
- Pie Dish: The base vessel in which the tart is baked; typically made of metal or glass for even cooking.
- Silicone Baking Mat: Useful for rolling out dough on non-stick surfaces, ensuring an even thickness without sticking to the countertop.
- Pastry Brush: For brushing egg washes or glazes onto crusts before baking, providing a golden finish.
- Parchment Paper: Helps in preventing sticking during the baking process and makes cleanup easier.
1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 1/2 tablespoons cold water
2 firm-ripe Anjou or Bartlett pears (1 pound total)
2 1/2 tablespoons poire William (French pear brandy) or Cognac, divided
2 large eggs plus 1 large yolk
3 tablespoons sugar
1/4 teaspoon pure vanilla extract
2/3 cup crème fraîche or heavy cream
1 cup sliced almonds with skins (3 1/2 ounce)
1/4 cup sugar
1 large egg white
Equipment: A 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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