Pear Ingredients:
5 pears, cut in half and cored
Red wine
Sugar
Cinnamon
allspice
Pâte Sucrée (“Sugar Dough”) Ingredients:
• 3½ lb butter, cubed
• 1½ lb sugar
• 5 eggs
• 1 tbsp vanilla extract
• ½ tsp salt
• 4 ½ lb all purpose flour
Filling Ingredients:
• 1½ cups almond meal
• ½ cup soft butter
• ½ cup + 2 tbsp sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
Pear Procedure:
1. Cut in half and core five pears.
2. Cook in red wine with sugar, cinnamon, and allspice until tender. Do not overcook.
3. Remove the pears, letting them chill at room temperature.
4. Once cool, slice the pears and arrange like a fan.
5. Let the residual wine reduce to make a syrup. Drizzle on the tarte as a garnish when plating.
Pâte Sucrée (“Sugar Dough”) Procedure:
1. Cream butter and sugar in a bowl using the paddle attachment of an electric mixer, until light and fluffy
2. Add in eggs one at a time.
3. Add in vanilla and salt.
4. Scrape the bowl from time to time.
5. Add in flour and mix until incorporated.
6. Chill well.
7. Roll out dough very thin and line 4” tart shells. Dock the base and freeze for at least 30 minutes.
Filling Procedure:
1. Cream butter and sugar, add eggs, then almond meal and vanilla extract.
2. Spread the filling in the sugar dough shell. Lay the pears in the filling, submerging them halfway in the filling, allowing the tops to show.
3. Bake at 300 degrees for 1 hour. Be careful, as it burns easily.
Recipe Type: Authentic
Recipe Author: Chef de Cuisine David Bastide
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef
Red wine
Sugar
Cinnamon
allspice
Pâte Sucrée (“Sugar Dough”) Ingredients:
• 3½ lb butter, cubed
• 1½ lb sugar
• 5 eggs
• 1 tbsp vanilla extract
• ½ tsp salt
• 4 ½ lb all purpose flour
Filling Ingredients:
• 1½ cups almond meal
• ½ cup soft butter
• ½ cup + 2 tbsp sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
Pear Procedure:
1. Cut in half and core five pears.
2. Cook in red wine with sugar, cinnamon, and allspice until tender. Do not overcook.
3. Remove the pears, letting them chill at room temperature.
4. Once cool, slice the pears and arrange like a fan.
5. Let the residual wine reduce to make a syrup. Drizzle on the tarte as a garnish when plating.
Pâte Sucrée (“Sugar Dough”) Procedure:
1. Cream butter and sugar in a bowl using the paddle attachment of an electric mixer, until light and fluffy
2. Add in eggs one at a time.
3. Add in vanilla and salt.
4. Scrape the bowl from time to time.
5. Add in flour and mix until incorporated.
6. Chill well.
7. Roll out dough very thin and line 4” tart shells. Dock the base and freeze for at least 30 minutes.
Filling Procedure:
1. Cream butter and sugar, add eggs, then almond meal and vanilla extract.
2. Spread the filling in the sugar dough shell. Lay the pears in the filling, submerging them halfway in the filling, allowing the tops to show.
3. Bake at 300 degrees for 1 hour. Be careful, as it burns easily.
Recipe Author: Chef de Cuisine David Bastide
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef