Pate Sucree (enough for two 7 or 8 inch tarts or one 11 inch tart)
- 9 ounces flour
- 5 ounces chilled butter
- 2 ounces sugar
- Zest of half a lemon
- 2 egg yolks
- 2 teaspoons lemon juice
Creme au Beurre Noisette (Burnt Butter)
- 6 ounces butter
- 3 eggs
- 7 ounces sugar
- 2 ounces flour
- Poire William
- 4 ripe Bosc pears peeled and thinly sliced
For The Pate Sucree
- Place in a processor combine flour, butter, sugar and zest. Mix for 20 seconds till mealy. Add yolks one at a time and just enough lemon juice to combine the dough into a ball. DO NOT OVER-PROCESS. Form into a disk, wrap and refrigerate for 2 to 3 hours.
- Roll out the dough and line tart pan(s). Brush off excess flour and refrigerate while the filling is being prepared.
For The Creme au Beurre Noisette
- Cook butter until golden brown in a small pan. Meanwhile in a mixing bowl combine eggs, sugar and flour. Whisk hot butter into egg mixture. Flavor with Poire William.
- Prepare pears and arrange in pan. Pour filling over pears and bake in a preheated 375 oven for 40 to 50 minutes or until golden.
- Allow to cool and brush pear with apricot glaze and dust with powdered sugar.
Comments: You can substitute the pears with apple and use Calvados instead of Poire William. You can prepare and freeze the tart BEFORE GLAZING IT by wrapping first in plastic then foil. Thaw and heat with loose foil at 350 for 15 minutes.