PEAR PUFF PASTRY RECIPE RECIPES

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

Steps:

• Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside.
• Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted. Carefully remove from the pan and leave to stand to finish melting, stirring occasionally until smooth.
• Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Alternatively, put in a mixing bowl and beat with a wooden spoon.
• For the pastry, press the sides of the pastry block in a little to help form a rounder shape. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick. Lift carefully over the rolling pin and drop gently into the tin, pressing firmly into the corners and sides. Prick the base lightly with a fork. Trim the edges with a sharp, horizontally held knife.
• Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble.
• Put the lemon juice in a large bowl. Peel the pears and cut into quarters. Remove the cores and discard. Toss the pears with the lemon juice to help prevent them discolouring. Arrange the pears around the tart, cut-side down, with the pointy ends towards the middle, pressing gently into the almond batter. Bake on the baking tray in the oven for 30 minutes.
• Pull the oven shelf holding the tart out a little way and very carefully scatter over the flaked almonds. Reduce the oven temperature to 180C/160C (fan)/Gas 4. Return the tart to the oven for a further 25-30 minutes, or until nicely risen. The filling should also feel firm to the touch. If the tart is beginning to overbrown towards the end of the cooking time, loosely cover with a piece of foil.
• Cool in the tin for at least 10 minutes and then carefully transfer to a board or serving platter. Sprinkle with sifted icing sugar and serve warm or cold in wedges.