Pear tart with crème brulee (dedicated to Huske and Dance)

Pear tart with crème brulee (dedicated to Huske and Dance)

Category: Culinary recipes

Ingredients
Tart base:
Butter	150 gr.
Powdered sugar (sugar is possible)	100 g
Chicken egg yolk	2 pcs.
Vanilla sugar	2 tsp
Sour cream	2 tbsp. l.
Baking powder	1 tsp
Ground cardamom (without it)	0.5 tsp
Flour	300 gr.
Pears	4 things. large
Fill:
Cream 33%	200 ml.
Chicken egg yolk	4 things.
Honey	3 tbsp. l.
Vanilla (optional)
Cognac (optional)	1 tsp

Cooking method

• Let's start with a dough for the base of this magic tart.
• In the original recipe, which I no longer remember where I got it, this very base was made from sweet chopped dough. This is not to say that it was not tasty, but my not very golden hands, this dough was made in such a way that as a result it was hard, harsh and tightly adhered to the mold.
• We still liked it, my father and I even learned to have fun picking pieces of pie out of the mold, but one day I got tired of this situation and I went to the Emergency Pastry Aid, cried there about the fate of my dough and Lyudochka Huska, together with Dance, wiped my tears away, they enlightened me about the technology for making sand and spread my problem with my hands: this is how I ended up in Temka about Pastry baskets, where Lyuda laid out her recipe for shortbread dough. I read it, caught fire and ... hid for a long time, well, my hands simply did not reach something from the sand. And then I decided to use it in this recipe, slightly changing it, and ... a miracle happened - I learned how to make perfect (I'm not afraid of this word) shortbread dough (thanks a lot to the girls), so I am sharing the recipe with you in this form how madly I liked him (Luda and Tanya, thanks).
• So, mix softened (room temperature) butter with powdered sugar and vanilla, add two yolks, sour cream and stir in flour with baking powder and cardamom as quickly as possible.
• I made the dough in a blender bowl in order to knead it with my hands as little as possible and not heat the butter with their warmth, and I must tell you, I succeeded: the dough turned out to be homogeneous, tender and soft (thanks again, girls). By the way, you won't go wrong if you add lemon or orange zest to this dough - I also tried them with them, tastefully :)))
• We pack the resulting dough in foil and put it in the refrigerator smartly for at least 30 minutes, but for people like me, just because it's time to deal with pears.
• We choose ripe pears, but not very soft (I didn't believe it myself, but you can find such pears). I completely peeled them, but I think that if you like it differently, you can leave the peel :) Peel the pears of seeds, cut them into thin slices, pour a teaspoon of lemon juice and sprinkle with cinnamon (of course, if you like it).
• Then we turn on the oven 180 degrees and take out our dough. I did not roll it out, because it is insanely pleasant to the touch and obedient. Singing "you can't be so beautiful in the world" (this is mandatory and necessarily unbearably fake at the same time), distribute the dough in shape with your hands and make sides (I guarantee 5 minutes of unearthly pleasure :)). Then, without stopping humming (now, okay, you can change the song to the one that you like) lay out the pears and boldly send the form to the oven for about 20 minutes.
• It looked like this to me
• 
• While the base with pears is being baked, washing the dishes, making wishes, which after eating this tart will immediately begin to fulfill all your household (well, or friends or colleagues - whom you will treat) and quickly make the fill:
• Grind 4 yolks with honey (which, if very sugar-coated, can be heated and cooled a little) and, if desired, with cognac (but here note that the pouring hardens a little worse with cognac), add the cream and mix thoroughly again, do not whip, namely mix well.
• After 20 minutes, we take out the mold with the tart from the oven and carefully pour our creamy honey filling, return the mold to the oven and bake for another 20-25 minutes, focusing on our oven and answering everyone at home that no, you don't bake anything, this mind-blowing They smelled the smell, or is it the neighbors who smell like that, because you have the most difficult cooking stage ahead of you.
• When the tart is ready, it must first be cooled to room temperature, and then put in the refrigerator for at least 4 hours, yes ...
• I do not know if you will overcome this stage, because this trick, taking into account the repeated preparation, was successful for me only once - it is always eaten earlier :)))
• 
• Dear ones, in this place I could write to you "serve with a scoop of vanilla ice cream", but I will not do this, firstly, because here you can figure it out without me, and, secondly, because it is easy for you will not need:)))
• Having done the completely simple manipulations described above, you will get an amazing tart with the taste of pear ice cream crème brulee, absolutely self-sufficient and mind-consuming (well, mine, at least for sure) ...

The dish is designed for

On a 22 cm mold (a little dough will remain - nothing, bake cookies)

Time for preparing:

1.5 hours

Cooking program:

Oven

Note

Once, on a cold rainy autumn evening, I was sad and uncomfortable ... The day was unsuccessful and, in order to at least somehow please myself, I found a wonderful film "Poirot's Failure" ...
Well, I love this: unhurried detective stories of Agatha Christie, cozy interiors, beautiful landscapes, amazing acting, fearless secrets, a charming killer ...
Somewhere in the fourth episode of this film, it is also pouring rain there, but in the old mansion lampshades, soft sofas upholstered in chintz in small roses, are glowing with a muffled warm light, and beckon with their coziness, and the sister of the protagonist, receiving Poirot as a guest, serves some absolutely cute homemade cake for tea The main character himself, slowly sipping a cup of tea, under this cake dreams of sailing from a small town to distant countries on a huge white ship ...
And so I, the girl, desperately wanted everything at once: and a cake for tea, and in good old England, and in other distant countries, and on a huge white ship, and a cozy old mansion (certainly with a good repair), and a fragrant five about a shred ....
But ... from all of the above and inspired, I could only provide myself with light from a lampshade and a cup of tea "Not bad too" - I thought and ... I remembered my favorite tart recipe
Girls, you will not believe, I turned off the film and resolutely went to the kitchen ... Now I am sharing with you the result of that evening and I want you, like me, to believe - this tart is absolutely magical: it knows how to make wishes come true
Seriously, he is able to inspire your husband for any feat, even the one you asked him to accomplish sixteen years ago, he is able to comfort your child, who for some reason returned from school or institute gloomy (even if he is already the director there) , he is able to convey your love to your old parents without words and warm them in any bad weather, he is able to dry your tears and inspire hope that everything will certainly happen: the mansion, England, and the steamer ...
Try :)))

[Kinglet]

Kinglet, VikaHere's an amazing recipe! We will try! It seems not difficult!
If you prompt!

Ate a bite, and a balm on the soul
Thank you, Vika, for sharing your mood and inspiration

[Anatolyevna]

Anatolyevna, Tonya, this is absolutely not difficult, not troublesome and, most importantly, very quickly - 10 minutes for dough (even for such dough as me), 5 - for pears and 2 - for pouring :))) All the rest of the time he bakes himself, but how tasteful :)) Try, of course, I will tell you everything with pleasure :)))

[Kinglet]

Kinglet, I will take the time and will create a tart! Vika said it's not difficult!

[Irina Dolars]

Irina Dolars, Ira, you are always welcome, thank you for waiting :))))

[Vika]

Vika, thanks for the recipe and England and Poirot! Cold snap is promised for the weekend _ the first ingredient in the recipe. Until then, bookmark!

Great recipe, just hooked !! I will definitely do it !!!

[Kinglet]

Kinglet, so tasty! Wonderful tart!

Lilechka, I will wait impatiently for all the ingredients to come together (except for a bad day, this ingredient is optional and without it it will be even better :))))

[Rada-dms]

Rada-dms, thank you very much for your attention to the recipe and for your patience :))))

[Sonadora]

Sonadora, Manechka, no one can take their word for it (even me) - tasty or not, you can only say when you try :)))

Oh my God! How deliciously written! And it's warm! And interesting!
I want it to rain and rise ...
You must bake it!

Vika, please accept my gratitude for such a pleasantly warm description! It was a pleasure to read until the very end! Bookmark the recipe! Especially the dough!

[Matanya]

Matanya, Tanyusha, well, it's not for nothing that one of the greats said: "Sadness is the smartest feeling", and in my family now they joke that it is also the most delicious :))) Bake and do not be sad, you have so much joy, delight and of affection, give that you can bake a breathtaking four-thread for yourself, your beloved

[Tumanchik]

Tumanchik, Irisha, thank you very much, I am very touched.In fact, I was very worried that I had written a lot and no one would want to read to the end, and because of this, they would not bake this tasty treat, and your words comforted me, thank you

Wow Both the tart and the description - just aerobatics !!! I will definitely try the "wishmaker"

[Tumanchik]

Tumanchik, Irisha, thank you very much, I am very touched.In fact, I was very worried that I had written a lot and no one would want to read to the end, and because of this, they would not bake this tasty treat, and your words comforted me, thank you

worried in vain. very touching and beautiful. I hope to see you in the contestants. In the same place, the topic is just family recipes. And you, judging by what you read, have a wonderful family. So there should be recipes. Looking forward to the pleasure

with me on "you"

[Kara]

Kara, Ira, thank you very much, try, try, everything will come true - you will see, he is really magical :)))

I hope to see you in the contestants. In the same place, the topic is just family recipes.

And ... I missed something, as always ... And what kind of competition are we talking about?
Girls, and to me too on "you", please

Oh, I finally finished reading about the competition I don’t know, somehow I don’t really like contests ... Irish, special thanks for these words

And you, judging by what you read, have a wonderful family.

Yes, more precious than my small, but the most real, warm and peculiar family for me, really, there is nothing in the world :))

So soulful and delicious !!! Mmmmm ... the soul asks!

[Hope]

Hope, do not deny your soul, bake for health and pleasure :)

Yes, more precious than my small, but the most real, warm and peculiar family for me, really, there is nothing in the world :))

how wonderful it is! peace to your home, warmth and well-being

How beautifully and warmly everything is described, she smiled sincerely and so my soul warmed immediately, I would have tea in front of the fireplace, and with this pie ... Dreams .. Thank you about you for a wonderful recipe, I will definitely cook it!

Vichka! You killed me! Outright! But nicely killed!
But seriously, I touched to the very depths of my soul! I was stunned and read it several times ...THANK YOU! Thank you for the insanely delicious thing (I love tarts very much), thanks for the wonderful "background" to the recipe, thanks for your attention!

[Dance]

Dance, Tanya, how glad I am to you, you are welcome :))) The thing is really delicious - they love it very much in my family and with what I didn’t bake such a tart: with apples, and strawberries, and with plums, and with peaches , and with nectarines and with everything mixed, but with Lyuda's dough she played in a completely different way Therefore, thanks to Lyuda and you, my dear, how many times have you helped me out with your advice? Otherwise, we would have picked this tart piece by piece and I would love the middle more, but now - this is a perfectly harmonious dish, all the edges are eaten with pleasure Wait a minute - I’ll still master your nuts and, most importantly, I’ll wind your nuts from protein custard roses - and again I’ll tell the whole world about this

[Jenealis]

Jenealis, Zhenya, thank you for the kind words, I will wait for the preparation with great impatience and excitement, I sincerely hope that the recipe will not disappoint. And let's go to "you"?

When you get ready with the whistle protein, I will sound a few more nuances so that there are no incidents.

I will definitely whistle :)))

[Vika]

Vika, just whistle louder !! Everyone has a lot of incidents when preparing a protein-based custard.
And you, Tanya, do not whisper in your ear, but tell everyone who wants to hear it.
Vika, what a spiritual accompaniment to the recipe! : rose: A whole fairy tale, in which I really want to find myself !!
Thanks for the recipe, thanks for the recipe story !!
Oh, Vika, I want to ask you to slightly edit the name of the recipe.
According to the rules, we first have the name of the dish (here is TART), then what it is and from what (here is PEAR). It turns out TART Pear, etc. (this is already in me the moderator spoke)

[Ludmila]

Ludmila, I did everything, and I like this name even more, because this tart can actually be anything, depending on the desires and preferences of the hostess :)) Here, for example, how the strawberry looked in summer

Lyudochka, thank you very much for the recipe for the dough (by the way, I took some of the tart to my dad, he tried it and said that the dough around the edges - wow, and the middle didn't make an impression on him at all), and for the willingness to help every minute, and for responsiveness, and for the abyss of knowledge and skills, and for the kind words to the recipe

Thank you for such a wonderful recipe, it reads nicely, I want to make ... or at least dream while reading ...

Thank you very much Vika for the recipe, it's so delicious and sincerely written! : rose: I want to bake faster, but there are no pears! Bookmarked a must try!

[Kinglet]

Kinglet, Vika, oh, what a wonderful recipe, and the background to it, thanks!
It was very interesting and pleasant to read, and then I wanted to go and try to repeat this beauty after the author!

[put on]

put on, thanks for stopping by - dream more daringly, you remember that everything comes true with this tart ...)

[Irina]

Irina, thanks for your attention to the recipe No pears - it doesn't matter, bake with apples, look, it will turn out no worse (you can add a little more steamed raisins or plums to them, oh, how magical it will be)

[Trishka]

Trishka, Ksyusha, well, I've been waiting for you already, it's so good that you came. But when, when will you repeat it?

[Kinglet]

KingletVikusya, I'll stock up on pears and pile!

Ok I will wait

[Kinglet]

Kinglet, Vika I read it like a novel - in one breath! Thank you very much for such a warm description, honestly - I love recipes in such a performance! My soul is warm and I want to work wonders ... I went to the kitchen. There will be a pie a little later, but now I will do blood sausage
Huske and Dance - my best wishes, as co-authors of such a miracle in such a wonderful performance!

Girls, dear, I'll tell everyone about the protein cream! Contact us! Here's the current Internet I have a calico, and even the operator changed the package, another tariff and size, or whatever it is, I don’t rummage about it, but it got even worse! I can load 1 photo for half a night! How to issue an MK? Lyudmilka, Huska, can you help the mine in any way? Well, for example, arrange for me and I would send you pictures by mail ...
And then the girls are waiting, I promised, but ... I feel like a brute

[Scarlett]

Scarlett, Tanya, thank you very much for such pleasant words Sausage ... mmmm ... wants Me too, this is a necessary thing :))) But I'll wait for the pie With impatience, yes

Vika, and you can still ask for a big, big request. Since bookmarks are bursting with the number of recipes (I think, not only for me), only the sections in the menu on the left (in the tabs) help to quickly find the one you need. I lost my feet to look for your wonderful tart in PROFILE SECTION... If it is still possible to edit, please move the recipe to this section.

[Irina]

Irina, this, alas, is not within the power of Vicki. Only a moderator can transfer. Now I'm going to ask the moderator to move it to the desired section.

Girls, to be honest, I'm generally confused with the topic already.Initially, I posted the recipe in the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=565.0, as Luda suggested to me, but then, about two days ago, the tart was moved to this section, where it is now. I assumed that this is because the first topic has unsweetened pastries, but here is sweet?

The first time you have everything correctly and placed. And after all, tarts can be sweet and savory. It's strange that they endured ...

No girls, don't be confused. This tart is sweet, so it's in the sweet pastry section. Who would think of looking for salty tart in the sweet section and vice versa ...

Tan, maybe I don’t understand cho, but the title of the section "Pies, tarts, khachapuri, samsa, hot dogs, wickets" - not a word about sweet or savory. If you are guided by khachapuri and samsa, then pies (which can be both sweet and savory) and tarts are definitely superfluous in this section title.

From Wikipedia - Tart (fr. Tarte) is a typical French open pie made from a special shortcrust pastry, usually kneaded without adding salt or sugar. It can be a dessert or main course. It is baked like a pizza - in the form of a regular tortilla, or in special flat baking tins with a corrugated edge or in a snap-off cake tins. Vegetables, meat, fish are used as filling for tart, filled with a creamy egg mass. Of the sweet tarts, apple, cherry, and raspberry tarts are most common. Tarts baked in small tins are called tartlets. And tarts prepared immediately after laying the firewood were called tartins in the old days.

Who would think of looking for salty tart in the sweet section and vice versa ...

Apparently, I'm a Martian ... I thought of searching by name ..

Vikulya, please forgive me for flooding in your topic

By the way, I moved on to the hardest part of the preparation - I put the finished tart in the refrigerator. Fragrance In 3 hours photo report

No, well, why did you flood it, it seems to me that this is all on the topic - and it would not hurt me to know how to do it right, and someone else, maybe, will read it, and it will be useful :)))
But I have here what good news Irisha has already baked, hurray, hurray, hurray !!! It smells good, you say, huh? So, what should I do now for three hours, otherwise I’ll burst out of curiosity: did everything turn out well, how did the taste, are the homemade ones happy, did I like everything, did the recipe disappoint? And most importantly, most importantly: who will fulfill which desires?