Happy Day-After-Thanksgiving everyone!
I myself took a much needed break from crazy holiday production schedule and had the best day just cooking and hanging out with friends and eating delicious food... most definitely 3 things that rank highest on my "favorite things to do" list for sure.
I am thankful to be writing these words and for having such excellent friends and family. I'm thankful for this little business and the ability to make things with my own 2 hands. Something I never seem to get sick of.
So it IS Friday and the day after Thanksgiving and even though I should be in the studio cutting and sewing and hammering, I wanted to do a quick Food Fri post especially because this tart is so damn good.
I recently acquired a REAL tart pan since I took this photo and have made this recipe in said pan with successful results. That said, a pie dish or tart pan will do!
I have this written down in my willy-nilly book of recipes, but I think I adapted it from one of Deborah Madison's cookbooks.
bon appetit and thank you!
Click "Read More" for Recipe
I myself took a much needed break from crazy holiday production schedule and had the best day just cooking and hanging out with friends and eating delicious food... most definitely 3 things that rank highest on my "favorite things to do" list for sure.
I am thankful to be writing these words and for having such excellent friends and family. I'm thankful for this little business and the ability to make things with my own 2 hands. Something I never seem to get sick of.
So it IS Friday and the day after Thanksgiving and even though I should be in the studio cutting and sewing and hammering, I wanted to do a quick Food Fri post especially because this tart is so damn good.
I recently acquired a REAL tart pan since I took this photo and have made this recipe in said pan with successful results. That said, a pie dish or tart pan will do!
I have this written down in my willy-nilly book of recipes, but I think I adapted it from one of Deborah Madison's cookbooks.
bon appetit and thank you!
Click "Read More" for Recipe
PEAR RICOTTA TART oven 375
crust:
2/3 c almond flour
3/4 c flour
1/4 c sugar
5 T unsalted butter
1/8 t salt
2 T cream
1 T water (if necessary)
In bowl, combine almond flour, regular flour, sugar, salt and butter.
Using 2 knives or a pastry cutter, mix until its the consistency of coarse cornmeal.
Add cream 1/3 at at time while mixing. Dough should hold together when pinched but should NOT be wet. Add a few drops of water if necessary
(I didn't need it, but who knows)
Press into tart pan. cover and refrigerate while you make the filling
filling:
Pears skinned and sliced 1/4" thick in a bowl of shallow lemon water
3 c ricotta
1 T almond flour
3 eggs
1/3 c creme fraiche (which you can easily make yourself ahead of time.. see below)
1 t powdered ginger
2 T cream
2 t flour
3/4 c sugar
3/4 c slivered almonds (optional)
Combine ricotta/flour/almond flour/ginger/sugar/eggs
Mix until smooth
Add creme friache (or 1/4c heavy cream if you don't have any)
Mix again
Pour filling into crust. Arrange sliced pears in a circle as shown or however you prefer.
Bake for 12 min then turn oven down to 325.
After about 35 minutes, sprinkle almond slices on top.
Broil for a few seconds until golden
crust:
2/3 c almond flour
3/4 c flour
1/4 c sugar
5 T unsalted butter
1/8 t salt
2 T cream
1 T water (if necessary)
In bowl, combine almond flour, regular flour, sugar, salt and butter.
Using 2 knives or a pastry cutter, mix until its the consistency of coarse cornmeal.
Add cream 1/3 at at time while mixing. Dough should hold together when pinched but should NOT be wet. Add a few drops of water if necessary
(I didn't need it, but who knows)
Press into tart pan. cover and refrigerate while you make the filling
filling:
Pears skinned and sliced 1/4" thick in a bowl of shallow lemon water
3 c ricotta
1 T almond flour
3 eggs
1/3 c creme fraiche (which you can easily make yourself ahead of time.. see below)
1 t powdered ginger
2 T cream
2 t flour
3/4 c sugar
3/4 c slivered almonds (optional)
Combine ricotta/flour/almond flour/ginger/sugar/eggs
Mix until smooth
Add creme friache (or 1/4c heavy cream if you don't have any)
Mix again
Pour filling into crust. Arrange sliced pears in a circle as shown or however you prefer.
Bake for 12 min then turn oven down to 325.
After about 35 minutes, sprinkle almond slices on top.
Broil for a few seconds until golden
RSS Feed