AUTOPLAY
Salted Caramel Pear Tart
9 steps
Mix 1 C flour, 1/2 tsp salt, 1 stick cold butter (cut up). Add 3 TBSP ice water to form soft dough
1. Mix 1 C flour, 1/2 tsp salt, 1 stick cold butter (cut up). Add 3 TBSP ice water to form soft dough
1
Flour workspace and Roll dough out about 1cm thick
2. Flour workspace and Roll dough out about 1cm thick
2
Line tart pan with pastry dough, trim edges and place back in fridge for 10 minutes
3. Line tart pan with pastry dough, trim edges and place back in fridge for 10 minutes
3
Poke holes, cover with parchment paper and fill with pie weights. Bake for 20 minutes on 350
4. Poke holes, cover with parchment paper and fill with pie weights. Bake for 20 minutes on 350
4
Brush with beaten egg and pour caramel sauce over bottom
5. Brush with beaten egg and pour caramel sauce over bottom
5
Beat together butter and sugar till light and fluffy, Add 3 eggs, add 175 g ground cashews
6. Beat together butter and sugar till light and fluffy, Add 3 eggs, add 175 g ground cashews
6
Spread cashew filling on top, assemble pears, bake for 40 minutes on 350°
7. Spread cashew filling on top, assemble pears, bake for 40 minutes on 350°
7
Allow to cool slightly then slice and serve
8. Allow to cool slightly then slice and serve
8
Bon Appétit!
9. Bon Appétit!
9