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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 –
PUFF PASTRY
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)
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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
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Preparation
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
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Ingredients
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hi now serving, mmmm pear and lemon, must be delicious for sure.. i can imagine the taste and the photo looks good too. never tried this before
Delicious pear tart priya, your entire efforts turned out into a worthy dessert to kick off the craving. Pics are beautiful.
That looks swell! I would like it some ice cream too!
OMG, a very laborious process indeed! But I bet the end product was totally worth it!
looks delicious…. must have taken time to prepare this… but i think the taste would be worth it…
Tart looks simply WOW! Lovely preparation.
Deepa
Hamaree Rasoi
I'm drooling on this end of the PC! Looks very delicious!
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Kavi | Edible Entertainment
looks yummy and delicious …….
Wow!,Amazing recipe,just luv this Caramelized Pears Tart.Luks divinely delicious.
Delicious tart..
perfectly made !! looks YUM !!
Ongoing Event – Festive Food
I need to hurry and bake with pears. This tart looks too delicious to pass up!
wow!!!Pics are very tempting
Lovely tart..I always try apple tart but pear tart also sounds great.
hmmm.. looks yummy
Delicious tart,luks yum…
Wow .. tart looks super inviting. Nice one.
Vardhini
Event: Halloween Fiesta
Yuuuuuuuum! Drooling Priya and wish I could have it now!
looks yumm…Best combination is icecream n cream….bliss!!!
Wow, I'm really impressed – home-made puff pastry?! I've always wanted to try it, and you make it sound quite simple, even if you say it was difficult. Great instructions, and I love caramelised fruit – especially pears! Beautiful
Charles @ FiveEuroFood.com
Hi Priya
I love apples and pears desserts this time of the year and your caramelized pear tart looks and sounds so good! YUMMY
That's a yummy and innovative recipe
Worth to try that puff pastry, eventhough its a long process, tart looks superb delicious..
Lovely n yummy tart Priya!!looks real mouthwatering…
பப்ஸ் ஷூட் தயாரிப்பதை அழகா சொல்லிருக்கீங்க…டார்ட் பார்க்கும் போதே அப்படியே எடுத்து சாப்பிடனும்போல் இருக்கு.
delicious, just needs a scoop of ice cream
thats a yum yum tart dear, a great job…lovely recipe and nice clicks..
Pear Tart looks divine…mouthwatering pics…would really love to take a bite :).
love it dear! and looks awesome too!
wow love this tart.. caramelized pears are really very tempting
saw an caramelized apple tart today in the store and now this…u guys are killing me!! :)) in a nice way!
This looks superb, Priya.
Working on puff pastry is very interesting. The tart looks absolutely delicious…
What a delicious looking dish priya..sounds very interesting
very nice priya, if u are a chocolate fan then next time try adding chocolate with the pears, the combo of pears and chocolate is to die for
delicious looking tart