Pear almond tart

Hey guys, in this video I will show you how to make a delicious pear tart. It's filled with an almond frangipane layer, a white chocolate cognac cream and to top it of some deliciously poached pear.
I think it's a delicious recipe! Enjoy!
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Enjoy making this recipe!
Oven temperature 170 degrees Celsius
Ingredients
For the dough:
180 grams of flour
30 grams of almond powder
80 grams of icing sugar
4 grams of salt
110 grams of butter
30 grams of egg
For the frangipane:
30 grams of butter
100 grams of sugar
2 eggs
30 grams of flour
100 grams of almond powder
The zest of one lemon
For the cream:
250 grams of milk
60 grams sugar
2 grams of salt
100 grams of egg yolk
20 grams of cornstarch
30 grams of cognac
100 grams of white chocolate
For the poached pears:
750 milliliters of white wine
500 milliliters of water
200 grams of sugar
1 vanilla pod
2 lemons
4 sticks of cinnamon
20 pieces of cardamon
5 pears
100 grams of almonds
Bon appetit!

[@ptrbssr]

Making tart tomorrow. Dough and creme patisserie are done. Will continue tomorrow. But that creme pat is too good to be true... incredibly delicious!

[@spursforever1374]

Your recipes are absolutely amazing. The only thing i would like is more precise directions and procedures. Sometimes it would be nice to know, how long the poaching liquid needs to cook before it's done, or what is the heat level when you cook the pear etc. All this doesn't need to be in the video, but you can write recipes following the video either in the describtion or by a website; like how Bruno Albouze does.
This will definitely lift your channel.

[@luca0147]

Aways amazing! Keep it up! Lovin it

[@JulesCookingGlobal]

Thanks Luca! Hope you’ll like next weeks video as well

[@shirleyh3636]

love it, gonna make soon. Please advise size of tart. Thank you very much for your recipe.

[@Tarrosion]

Love it - and thanks for the cross section! :)
It'd be cool to get a bit more view in the pots on the stove, e.g. at 3:40 the flame is dramatic but we don't see what the syrup looks like just before reducing.

[@JulesCookingGlobal]

Thanks! Will keep it in mind, right now I’m waiting for a special light to hang over my stove. That should give me a better view in the pots. But just reduce it till looks like a syrup you use for a lemonade. Keep in mind it will thicken when it cools down

[@sayedalihamza9215]

Amazing 👏

[@JulesCookingGlobal]

Thanks!

[@bjornhosek9210]

need this !!

[@JulesCookingGlobal]

Was so delicious!

[@bjornhosek9210]

@@JulesCookingGlobal do you have a link to where to buy the baking rings you use in this video ?

[@grace5735]

Nice!

[@JulesCookingGlobal]

Thanks Grace!

[@spursforever1374]

what is the size of the tart ring? Amazing!!!

[@bigbrain296]

Planning to make next week. BTW what song is this?

[@SuperDamny]

Hey, thanks for the recipe, I definitely need to try this. 😊 May I ask what the size of the used ring is? Is it 20x2cm? 22cm? Thanks in advance!

[@JulesCookingGlobal]

You’re welcome! It’s 16 cm

[@muratgulcek7528]

👏👏👏👏👏👏

[@samanthat7118]

Does the wine help give more flavor to the pears when cooking them? Or does it help give more flavor to the syrup you make?

[@anisa497]

This looks amazing! I was wondering if there was anything I could use in place of the alcohol in this recipe? Thank you! 😊

[@JulesCookingGlobal]

Thank you Anisa! You can replace it with some pear juice or maybe a pear or vanilla syrup, just be careful that it doesn’t become to sweet then. Good luck!

[@anisa497]

@@JulesCookingGlobal thank you so much! :)

[@Muppet440]

My my my, dat ziet er lekker uit 🤤

[@JulesCookingGlobal]

Dankjewel Cleo! Hij was heerlijk!

[@jaajames]

Hi Jules! Whenever I make a tart, the bottom always puffs up and doesn't stay flat. If I look from underneath it curve in like and upsidedown U. I even try to use my fork and make holes before baking but doesn't do much. Any tips for keeping the tart shell flat?

[@JulesCookingGlobal]

Always make sure that you bake straight from the fridge, this way the dough can set before it can change size

[@jaajames]

@@JulesCookingGlobal great tip! I will try next time, thank you!

[@cdream4444]

Dried beans will work as well as pie weights.

[@da480]

I started to gain weight after subscribing to your channel and started trying out… everything looks so delicious and difficult to refuse 😉

[@JulesCookingGlobal]

Hahaha legend!

[@goaski474]

Will try this weekend, thanks!
(BTW the background music is annoying)

[@Flugbegleiter92]

Is it possible for you to bake vegan tarts and cakes :-)

[@JulesCookingGlobal]

Sure is! I make them quite often since I’m a vegan myself. I have a delicious vegan banoffee pie video and it’s my absolute favorite! Hope you’ll like it

[@Flugbegleiter92]

@@JulesCookingGlobal Thank you :-)