What I baked today-All day!
This is what I baked today! I started out this morning making some sourdough waffles for the freezer. Mike likes to have a ready snack of frozen waffles. While I was making some of J.H. Vermont sourdough bread I spotted a couple of pears that were just perfect for poaching, aahhh a pear tart for dessert tonight. Since I was going to busy baking, I saved one portion of the bread dough for a pizza dinner tonight..the oven and the stone all would be nice and hot and it would be an easy dinner so I could tend to my baking.
Pear Tart with Amaretto Liqueur
J. H. Vermont Sourdough
One very large Pepperoni Pizza made from some saved bread dough!
Sylvia
Comments
Lovely bakes Sylvia!
Sylvia
Your loaves are lovely...and your tart looks like it is fresh from a pâtisserie in Paris. (Pretty nice looking pizza to boot.)
Would you share your tart recipe?
Thanks...Judy
I have the recipe written-joggled with some of my variations in note book, but it's fairly simple. It's crustless, which I like so it's prepared without to much bother and is very tasty.
9 inch Tart Pan or your choice - I used my non-stick 11" tart pan
5 Large Egg Whites
1/2 Cup Granulated Sugar - I use Baker's fine sugar
2/3 Cup Almond Flour - " " Bob's Red Mill Almond meal Flour finely ground
1/2 All Purpose Flour
1 Cup melted salt free butter - 'cool' " " I used a little less - apx. 3/4 cup
1 teaspoon of Almond Extract - I used both 1/2 tsp. almond extract and Amaretto liqueur about 2 teaspoons total.
2 Large Ripe Poached Pears - peeled cut in half and gently simmered in hot water with one added cinnamon stick and 1/2 cup sugar. Simmer until pears are tender but still a little firm.
Cool Pears and slice about 1/4 inch from top to bottom.
For garnish and glaze - Powderd sugar, Almond slices - Apricot jam - Amaretto Liqueur
Pre-heat Oven - 350F - Lightly butter tart pan - Set it on a cookie sheet
Whisk flours together in a small bowl
Beat Egg Whites and Bakers sugar adding sugar slowly to egg whites after they become frothy, beat until very thick, light and fluffy - mine was still a little on the pouring side. Don't make meringue!
Fold in both flours, just until combined. Add melted cooled butter and combine gently. Pour into pre-pared tart pans. Arrange sliced pears on top. I added my sliced almonds after the tart was baked...you could add them to the topping border and then bake.
Bake 25 - 30 minutes - until the tart is firm but still jiggles a little
Glaze top of tart - heated apricot jam with added Amaretto Liqueur. Put through strainer and brush on top of warm tart.
Cool tart completely before adding powdered sugar or it will melt. Or add before serving.
Sprinkle outer edge of tart with Almond slices and Powdered sugar
Enjoy! Sylvia
Thanks Sylvia...I didn't notice at first that it was crustless. I can't wait to try it.
Judy
Your welcome, Judy! It makes a very pretty and tasty golden crust all by it's self : )
Sylvia
Lovely lovely! Your tart reminds me of a sponge cake I baked this week that I soaked for 19 hours in St. Germaine liqueur! I am sure yours is ever so delicious! : )
Wow that sponge cake sounds fabulous!
Sylvia
Everything looks so good especially the tart! Now I am feeling hungry! :-)
Al
wow, your having snow... it's been cool in San Diego but warming up this week.
Sylvia
That pear tart is a magazine cover - Only I'm sure it tasted much better than anything made for looks alone. You really do have a an artistic eye!
Also how do you get all those fantastic slashes/ears on your loaves?
Marni
A little powder sugar does fancy things up a bit without much work! I think the thing I had the most trouble with when slashing is to remember and do it with one arm motion and not my wrist.
Sylvia
Oh Sylvia! That tart looks so unbelievably amazing!!! YUM
Sylvia
He's living in a bakery! It all looks super, Sylvia, but I'm in the mood for pizza and now I'm really hungry!
Larry
Yep, he's lovin it ; ) he's quite the carb burner...to bad I can't say the same. Did you know that wanting to learn how to make a good pizza crust is what brought me to TFL! It's been a great learning experience ever since.
Sylvia
Mike is one lucky guy.
Greg R
for the very nice compliment : )
Sylvia
Hi SylviaH
I spotted this post when I awoke early this am [UK] to work on my current assignment.
It all looks so good; finally got round to posting to let you know.
Also pleased you found the info on croissant posted to wally useful.
All lovely baked items to tuck into!
Best wishes
andy
You have so many wonderful informative posts...Thank you for sharing and thanks for the very nice compliment!
Sylvia in San Diego, CA