- Food processor (for grinding almonds into fine flour for dough smoothness)
- Pastry cutter or food scraper (for making buttery crust texture)
- Silicone baking mat (for rolling out dough and nonstick tart pan base)
- Tart or pie pan with removable bottom (for even baking and easy removal of the croustade)
- Mixing bowl (for combining ingredients for filling and dough)
- Rubber spatula or wooden spoon (for mixing without introducing air)
- Peeler (optional, for apple peeling if needed)
- Zester or Microplane (for zesting lemon for croustade filling flavor)
- Digital kitchen scale (optional, for precise ingredient measurement)
- Wire cooling rack (for proper cooling without sogginess)
1 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut crosswise into 1/4-inch slices
1/4 cup (or more) whipping cream
1 pound firm but ripe Bartlett pears, peeled, cored, thinly sliced
1 pound firm but ripe Bosc pears, peeled, cored, thinly sliced
5 tablespoons sugar
1 tablespoon plus 2 teaspoons all purpose flour
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1/4 teaspoon (generous) ground nutmeg
Whipping cream (for brushing)
2 tablespoons sliced almonds
Vanilla ice cream (optional)
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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