NOVEMBER PEAR PIE

Ingredients

Shortcrust base

170 grams (6.00 ounces) butter, 82%

270 grams (9.50 ounces) flour

50 grams (1.75 ounces) almond flour

70 grams (2.45 ounces) sugar

1 teaspoon baking powder

1 egg

1 egg yolk

8 grams (0.30 ounces) vanilla sugar

1.5 grams (0.05 ounces) salt

Pear syrup

4 pears

zest from 1 lemon

juice from 1 lemon

8 grams (0.30 ounces) vanilla sugar

110 grams (3.90 ounces) sugar

0.7 liters (24.00 fluid ounces) water

10 grams (0.35 ounces) gelatin

55 grams (1.95 ounces) pear syrup

Creamy filling

150 grams (5.30 ounces) cream, 33%

3 eggs

3 tablespoons flour

3 tablespoons sugar

100 milliliters (3.40 fluid ounces) syrup

Instructions

Step 1

1. **Shortcrust base**: In a large bowl, whip 170 grams butter (6.00 ounces) with 70 grams sugar (2.45 ounces) and 8 grams vanilla sugar (0.30 ounces) until creamy and white. Add 1 egg and 1 egg yolk, mixing well.

Step 2

Tip: Ensure the butter is at room temperature for easier whipping.

Step 3

2. In another bowl, mix 270 grams flour (9.50 ounces), 50 grams almond flour (1.75 ounces), 1 teaspoon baking powder, and 1.5 grams salt (0.05 ounces).

Step 4

Tip: Sift the dry ingredients to ensure there are no lumps in the dough.

Step 5

3. Combine the dry ingredients with the butter mixture until a dough forms.

Step 6

Tip: Do not overmix the dough to keep it tender and flaky.

Step 7

4. Press the dough into a 20 cm (7.9 inch) baking dish, then freeze for 30 minutes.

Step 8

Tip: Using a tart pan with a removable bottom will make it easier to serve later.

Step 9

5. Preheat the oven to 190°C (374°F). Bake the dough with pie weights or dry beans on top for 25 minutes. Remove the weights and bake for another 10-15 minutes, or until golden brown. Let it cool.

Step 10

Tip: Use parchment paper between the dough and the weights for easy removal.

Step 11

6. **Pear syrup**: In a saucepan, combine 0.7 liters (24.00 fluid ounces) water, 110 grams sugar (3.90 ounces), zest and juice from 1 lemon, and 8 grams vanilla sugar (0.30 ounces). Bring to a boil.

Step 12

Tip: Stir the mixture occasionally to help the sugar dissolve.

Step 13

7. Add 4 peeled pears and boil for a few minutes. Remove pears and let them cool. Strain the syrup.

Step 14

Tip: Use ripe but firm pears for the best texture.

Step 15

8. Dissolve 10 grams gelatin (0.35 ounces) in 55 grams pear syrup (1.95 ounces) and mix with 300 milliliters (10.30 fluid ounces) of the strained pear syrup.

Step 16

Tip: Bloom the gelatin in a small amount of cold water before dissolving in the hot syrup for better texture.

Step 17

9. **Creamy filling**: Mix 3 tablespoons flour and 3 tablespoons sugar in a bowl. Gradually add 100 milliliters (3.40 fluid ounces) syrup, stirring until smooth.

Step 18

Tip: Ensure the mixture is lump-free before combining with other ingredients.

Step 19

10. In another bowl, whip 150 grams cream (5.30 ounces) with 3 eggs, then add the flour mixture and combine well.

Step 20

Tip: Ensure the cream and eggs are well incorporated to avoid curdling.

Step 21

11. Place the cooled pears in the baked shortcrust base. Pour the creamy filling over the pears, leaving about 1.5 cm (0.6 inch) from the edge.

Step 22

Tip: Tap the pie gently on the counter to remove air bubbles.

Step 23

12. Bake in a preheated oven at 180°C (356°F) for about 40 minutes until the filling is set.

Step 24

Tip: A slight wobble in the center is okay; it will set as it cools.

Step 25

13. Let the pie cool completely, then cover with the gelatinous syrup up to the edge of the base. Place the pie in the fridge overnight to set.

Step 26

Tip: Overnight refrigeration ensures the pie sets properly and enhances flavor.

Step 27

14. Enjoy your delicious pear tart! Bon Appetit!

Servings

Transform your dessert table into a gourmet experience with creative serving suggestions for this delightful pear pastry. 🍐🍰

Sweet Whipped Cream: Add a dollop of sweetened whipped cream on top of each slice for extra indulgence.

Caramel Drizzle: A drizzle of warm caramel sauce adds a rich, buttery touch that complements the pear and creamy filling beautifully. 🍮

Warm Beverage Pairing: Serve with a hot cup of tea or coffee to balance the sweetness and enjoy the cozy vibes. 🫖☕

Festive Decor: Garnish with a sprinkle of powdered sugar and a sprig of mint for a festive look, great for holiday gatherings. 🌿

To elevate your servings, consider a rustic wooden tray or a vintage cake stand—it adds a charming, homey touch, making each slice look as good as it tastes!

Equipment

Mixing Bowls

Essential for combining your ingredients. Consider using glass or stainless steel for easy cleaning.

Whisk and Electric Mixer

A whisk for small tasks and an electric mixer for whipping butter and cream to perfection. 🥄🔌

Baking Dish (20 cm / 7.9 inch)

The perfect size for this recipe—make sure it's non-stick or well-greased to avoid sticking.

Oven

Preheating is key! Ensure your oven is accurately set at 190C (374F) and 180C (356F) when specified.

Freezer

Necessary for chilling the dough; it helps maintain the texture. 🥶🍞

Saucepan

Needed for making the pear syrup. A wide-bottomed one is ideal for even heating.

Variations

Taking care of dietary restrictions? No problem! Here's how to make this recipe both gluten-free and vegan. 🌱🆓

Gluten-Free Option: Use your favorite gluten-free flour mix in place of the regular flour. Almond flour is already gluten-free! Make sure all baking powders and other ingredients are certified gluten-free. 🌾❌

Vegan Option: Substitute the butter with coconut oil or a high-quality vegan butter. Swap out the eggs with flaxseed "eggs" (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use a plant-based cream like coconut cream for the filling. 🥥🌱

Enjoy making a dessert that everyone can appreciate, regardless of their dietary needs! 🎉

Faq

How do I prevent my butter from melting too quickly while mixing?
To keep your butter at the right temperature, cut it into small cubes and place it back in the fridge for a few minutes before whipping. Work quickly to combine the butter and sugar.
Why does my dough need to go in the freezer?
Chilling the dough helps solidify the fats, preventing it from shrinking while baking and contributing to a flakier texture.
Can I use a different type of fruit for the filling?
Absolutely, you can experiment with different fruits like apples or berries, but be aware that the texture and cooking times might change.
How do I know my creamy filling is set properly?
The filling is done when it is slightly golden and firm to the touch in the center. It may jiggle a bit, but it will set further as it cools.
Any tips for making a super smooth pear syrup?
Be sure to strain the syrup very well, and consider boiling it down a bit more if you want a smoother, thicker consistency.
Can I make this pastry ahead of time?
Yes, this pastry can be made a day in advance. Just be sure to keep it in the fridge and only add the final gelatinous syrup layer before serving.