Starting my blogging marathon # 9 with Srivalli with a bang
Verge has got the better of me, again and this time some homegrown pears given to us by a friend was a recipe in the making – The luscious pictures in the book were calling out to me. OF the 6 or more pear recipes I decided on the tart –
This is the most complicated dough to prepare(Verge) (so I, Priya a novice baker is not the only one)You cannot use a food processor. Everything must be done by hand, with care and precision. But in the end, what lightness, what crispiness-what a delight!
(Sorry I could not photograph the entire process since i was too flustered and buy getting my pastry to work)
INGREDIENTS- YIELD: THREE 3-INCH TARTS
2 ½ cups sifted flour, plus extra for flouring work surface
1 teaspoon salt
1 pound butter:
7 tablespoons for binding and the rest for the butter layer, chilled1 cup cold water
Bind the dough with water. In a medium bowl, combine the flour and salt. Form a hole in the middle and fill it with the cold water and 7 tablespoons of slightly softened butter, cut into pieces. Blend rapidly with your fingers. Form a ball of dough and shape it into a square. With a knife score the top with a grid pattern. Wrap in plastic wrap and refrigerate for at least 30 minutes.Work the butter. On a lightly floured board, roll out the rest of the butter into a 3 x 6-inch rectangle. Add a little flour to the rolling pin as needed. Refrigerate. For everything to work well, the dough and butter must be the same temperature. Combine the dough and butter. On a floured pastry board, roll out the dough until you have a rectangle that is about 8 x 12 inches. Now place the butter rectangle in the center. Fold the edges of the dough completely over the butter, starting with the long sides and then the short sides, pressing the edges of the dough together. Roll out this package until you have a new rectangle measuring approximately 20 inches in length and 8 inches in width. Fold it into thirds, folding back and under the short edges. Turn the board a quarter turn. Roll the dough out again until you have a rectangle of the same size. Again fold into thirds. Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes.Repeat the above steps twice: roll out the dough, fold into thirds, let rest. Refrigerate at least 45 minutes or overnight, if desired. Just before using the dough, repeat the steps one more time. Finish. Cut the amount you need. Roll out to the desired dimension. Wrap the leftover dough; it will keep for 2 to 3 days in the refrigerator.
This recipe will remind you of a traditional tarte tatin. Have you ever tried to make one with pears? Personally, I almost prefer the pear variation. If you want to stick to tradition, replace the pears with pippin apples and the pear brandy (which is optional) with Calvados