PUFF PASTRY COURONNE WITH POACHED PEARS
Any variety of firm-ripe pears works in this recipe, but Anjou will hold up especially well when poached. You will need a kitchen torch or a broiler setting on your oven to finish off the tart; the crackly sugar layer has just the right crunch over the soft fruit and creamy filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Makes one 10-inch tart
Number Of Ingredients 15
Steps:
- Make the pastry cream: Bring milk, heavy cream, vanilla seeds and pod, and 2 1/4 teaspoons granulated sugar to a gentle simmer in a medium saucepan over medium heat. Remove from heat; discard vanilla pod.
- Meanwhile, whisk remaining 2 1/4 teaspoons granulated sugar and the cornstarch in a large bowl. Whisk in egg yolks. Gradually add one-third of the hot milk mixture, whisking constantly. Whisk in half the remaining milk mixture, then return the entire mixture to saucepan. Cook, stirring constantly with a rubber spatula, until thickened, about 2 minutes.
- Strain pastry cream through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface to prevent a skin from forming. Let cool completely. Refrigerate until ready to use.
- Make the poached pears: Bring granulated sugar, 3 1/2 cups water, and vanilla seeds and pod to a boil in a medium saucepan over medium heat. Add pears. Reduce heat to medium-low. Cover with a round of parchment, and cook until pears are just tender when pierced with the tip of a sharp knife, about 30 minutes. Let pears cool in syrup, about 1 hour.
- Meanwhile, make the tart shell: Roll out puff pastry to a 10-by-11-inch rectangle on a lightly floured surface. Press an inverted 10-inch fluted tart pan into the pastry to cut out a round. Using a paring knife, score a 9-inch circle (without cutting all the way through) inside the round, making a 1-inch border. Prick inner circle all over with a fork. Brush outer edge with egg wash. Slide pastry onto a parchment-lined baking sheet, and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. Bake pastry until puffed and golden brown, about 20 minutes. Let cool.
- Assemble the tart: Remove pears from syrup using a slotted spoon, and cut into 1/2-inch-thick slices. Spread pastry cream onto inner circle of tart shell. Fan pears and tangerine over top, alternating every 2 pear slices with a tangerine segment. Sprinkle with superfine sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 inches from sugar topping. Move flame back and forth until sugar melts and turns golden brown. (Alternatively, heat broiler and bake pie on top rack until sugar starts to brown, about 2 minutes.)
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bovoni ricketts
[email protected]I'm drooling just looking at the pictures of this couronne. I need to make it ASAP!
Mr. Khan
[email protected]This recipe is definitely on my to-make list. It looks amazing!
RUKA VLOGS
[email protected]I can't wait to try this recipe. It looks absolutely delicious.
Adeel Rana
[email protected]I'm so glad I found this recipe! It's the perfect dessert for my next dinner party.
Mayumba Lydia
[email protected]This is the worst recipe I've ever tried. It's a complete failure.
A1 Gaming
[email protected]I would not recommend this recipe. It's a waste of time and ingredients.
Warren Warren
[email protected]This recipe is not for beginners. It's a bit too complicated and the results are not worth the effort.
Rana Nader
[email protected]I'm not sure what went wrong with this recipe. I followed the instructions carefully, but the couronne didn't turn out right. It was dense and dry.
Joy Okon
[email protected]This recipe was a disaster. The puff pastry didn't rise and the pears were mushy. I had to throw the whole thing away.
Arafa Abo senna
[email protected]I was disappointed with this recipe. The couronne was dry and the pears were not very flavorful. I won't be making this again.
insafali Junejo
[email protected]This couronne was a bit too sweet for my taste, but my guests seemed to enjoy it. It was a nice dessert for a special occasion.
Kevon Warren
[email protected]I made this couronne for my family and they loved it. The pears were perfectly poached and the puff pastry was flaky and light. I would definitely recommend this recipe.
Dawn Ann
[email protected]This recipe was a bit challenging, but I'm so glad I stuck with it. The couronne turned out beautifully and tasted even better than I imagined. I'm definitely making this again.
SL CP GAMING
[email protected]I've made this couronne several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Blue Link
[email protected]This couronne was a bit more work than I expected, but it was worth it. The end result was stunning and the flavor was amazing. I'm so glad I tried this recipe.
Evas Evas
[email protected]This recipe is a keeper! The couronne was absolutely delicious. The combination of pears and puff pastry was perfect. I will definitely be making this again.
onyekwelu chukwuemeka
[email protected]I made this for a special occasion and it was a huge success. The couronne was elegant and delicious. I received so many compliments.
Irina-Ioana Stancu
[email protected]This recipe was easy to follow and the results were impressive. The couronne was a showstopper and tasted even better than it looked. I highly recommend it!
Danyal Amjad
[email protected]I followed the recipe exactly and it turned out beautifully. The presentation was stunning and the flavor was divine. My guests raved about it.
magda erasmus
[email protected]This couronne was a hit at my brunch party! The pears were perfectly poached and the puff pastry was flaky and light. I'll definitely be making this again.