Tart "Caramel pear"

Description

Vanilla pear caramel, a classic combination, right? So I decided to combine these flavors with the crisp shortbread dough in the tarte! And Italian meringue is fine to dilute the caramel-pear tendem! Cooking?

Ingredients

Flour

225 g
Brown sugar

75 g
Yolk egg

1 piece
Water

2 Tbsp
Salt

0.5 tsp
Butter

125 g
Pear

400 g
Butter

50 g
Sugar

70 g
Vanilla pod

0.5 piece
Rum

20 ml
Raisins

50 g
Milk

250 ml
Yolk egg

3 piece
Flour

10 g
Corn starch

10 g
Butter

50 g
Sugar

100 g
Glucose

20 g
Water

30 ml
Cream

80 ml
Vanilla pod

0.5 piece
Egg white

2 piece
Sugar

120 g
Water

80 ml

Cooking

First of all, prepare a shortcrust pastry for the tart bases. Softened butter, combine with sugar and RUB well. Add the egg yolk.

To all of our constituents tart had caramel flavor, I use for this dough cane sugar TM "Mistral"!

Add flour and 2 tbsp ice water. Grind the dough by hand into a fine oil chips.

Pour the resulting crumbs in a split form (I have 20 cm in diameter), pre-lubricated it with butter, and his hands formed the bottom and sides for a future tart. Sent in a preheated 200 degrees oven for 25-30 minutes. The dough must be well browned! In this case it is not necessary to use confectionery goods - the dough is not deformed when baking!

Ready-made frame, leave the form before full cooling. Then gently take out of a split form. Don't repeat my mistake - I began to remove the dough still warm and damaged the frame.

Now prepare caramel choux pastry. Egg yolks, combine with sugar (10 g), flour and starch. Grind well with a whisk until smooth. Parallel to the warmed milk with the half vanilla pod (seeds pre-vyskubov) over medium heat and bring to a boil.

You enter a large part of the hot milk into the yolk mass and stir with a whisk until smooth, leaving no lumps. Again return the resulting mass in a saucepan with the remaining milk and while stirring bring to a boil, brewing thus cream. Since the boil, keep on heat for another 20-30 seconds! Remove from the heat. Add a little butter (25g) and mix well with a whisk.

Now prepare the caramel sauce. Combine in saucepan the water, sugar (75 g) and glucose. If there is no glucose - no problem! Everything will work out and so! Put on fire and bring to a state of caramel! In any case, do not mix with a spoon, if necessary you can shake the pan from side to side!

Parallel to the warmed cream with the remaining sugar (15 g).

Enter the caramel butter (25 g) and then warm the cream. Bring to homogeneity so that all the caramel has dissolved.

Combine custard with caramel sauce and again mix well until smooth. Get the caramel custard! Cover it with cling film and leave until cool.

Prepare products for a pear tart layer.

Pour sugar on a dry frying pan and put on fire. Melt to a state of caramel. Try not to overdo the black color to the pear layer is not bitter! Add the butter.

Then we introduce the raisins, half of the vanilla bean and pear (pre-cleaned and cut into medium-sized squares!). Add the rum or cognac! Pear will give a lot of juice to evaporate! It will take 20 to 30 minutes! Simmer pears over medium heat! Ready pears cool to room temperature.

Collect our tart. In the cooled carcass of dough spread a layer of pear smooth ball.

On top of the pear layer, spread the cooled caramel custard, gently spread with a spatula. Remove the tart in the fridge to solidify.

Prepare the Italian meringue. Combine in saucepan the water, sugar and put on medium heat. Brought to a temperature of 118 degrees.

Whisk the egg whites to soft peak and enter a thin stream of sugar syrup, continuing to mix the mass. Continue to work with a mixer for 5 minutes, the mass is cooled to room temperature and increased in volume. Peaks needs to be sustainable!!!

Italian meringue is put in a cooking bag with a nozzle and otkryvaem large drops on top of our caramel choux pastry. Sent in a well preheated 230 degree oven under the grill below the peaks of the meringue browned. The tart is ready remove again in the fridge to cool.

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