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Brown Butter Glazed Bartlett Pears and Mascarpane Tart https://www.metro.ca/userfiles/image/recipes/tarte-mascarpone-poires-bartlett-glacees-beurre-brun-5976.jpg PT20M PT45M PT2H35M
Chocolate Tart Dough Whisk together egg yolk, heavy cream and vanilla, then set aside. Sift the cocoa powder with the flour and set aside. In an electric mixer bowl, cream together the butter and the sugar. Add the flour and cocoa powder and mix on low speed until a crumbly dough begins to form. While the mixer is running on low, add the egg mixture in a steady stream and mix until just combined. Form dough into a 1-inch thick disc, wrap well with plastic wrap and chill for one hour or up to two days. Alternatively, dough can be frozen for up to one month. Tart shell Roll out dough on a lightly floured surface to a 1/8-inch thick circle. Line a 10-inch tart pan with removable bottom with the dough leaving the dough 1/4-inch above the rim. Place the tart in the fridge and allow it to rest for 30 minutes. Remove tart from fridge. Use a knife to trim the excess dough until it is flush with the rim. Line tart with parchment paper and fill with dry beans or rice. Place the tart into a 350°F oven and bake for 20 minutes. Remove the tart from the oven and allow it to cool for five minutes before removing the dry beans or rice and parchment paper. Return the tart to the oven and allow it to bake for 10-15 minutes longer. Allow tart shell to cool completely before filling. It may be prepared a day in advance. Brown Butter Glazed Pears While the dough is chilling, prepare the pears. Peel, core and segment the pears into eighths, then set them aside. Cut the vanilla beans in half lengthwise and scrape out the pulp using a small knife. Place the butter, vanilla pulp (or the vanilla extract), and the pod into a medium stainless steel saucepan. Cook at low heat. Allow the butter to melt completely. Continue to cook the butter on medium-low heat until it takes on a nutty aroma and has a dark brown-speckled appearance. Add the sugar and stir constantly for two minutes. Add the brandy, lemon juice and salt. Lastly, pour in the heavy cream while whisking the brown butter mixture continually. Once the mixture is completely emulsified, reduce heat to low and add the pears. Using a rubber spatula, continually stir the pears. Be sure to repeatedly coat the pears with the brown butter sauce. Cook for approximately five minutes. The pears should be tender, but not too soft. Remove the pears from the brown butter sauce and set them aside. Place remaining sauce in a separate container. If the pears and sauce are not being used immediately, they can be refrigerated for up to a day and reheated when ready. Mascarpone Filling To finish, in the bowl of an electric mixer, on medium-high speed, whip together the mascarpone, heavy cream, sugar and salt until you reach stiff peaks. Spread mascarpone cream evenly into prepared tart shell. (Tart can be refrigerated at this point for up to one day). To serve, cut the tart into wedges. Re-warm pears and reserved sauce over low heat and spoon desired amount of pears and sauce over each slice.
12
Brown Butter Glazed Bartlett Pears and Mascarpane Tart

Brown Butter Glazed Bartlett Pears and Mascarpane Tart

Rate this recipe
1 Vote
12
servings
0:20
Preparation
0:45
COOKING
2:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • chocolate tart dough

  • 1
    large egg yolk
  • 2 1/2 Tbsp.
    (40 mL)
    heavy cream
  • 1 tsp.
    (5 mL)
    vanilla
  • 1/4 cup
    (60 mL)
    cocoa powder
  • 1 1/4 cups
    all purpose flour
  • 1/2 cup
    (125 mL)
    butter, room temperature
  • 1/2 cup
    (125 mL)
    icing sugar
  • brown butter glazed pears

  • 10
    California Bartlett pears
  • 2
    vanilla beans or 2 teaspoon (10 ml) vanilla extract
  • 1 1/2 cups
    (375 mL)
    unsalted butter
  • 2 cups
    (500 mL)
    brown sugar
  • 1/4 cup
    (60 mL)
    brandy (preferably poire william)
  • 0.500
    a lemon - juice only
  • 1 tsp.
    (5 mL)
    Salt
  • 1/2 cup
    (125 mL)
    35% cream
  • Mascarpone filling

  • 1 1/2 cups
    (375 mL)
    good quality italian mascarpone cheese
  • 1 1/2 cups
    (375 mL)
    heavy cream
  • 1/4 cup
    (60 mL)
    icing sugar
  • 1
    of Salt
Imprimer ma sélection

Preparation

Chocolate Tart Dough

Whisk together egg yolk, heavy cream and vanilla, then set aside. Sift the cocoa powder with the flour and set aside. In an electric mixer bowl, cream together the butter and the sugar. Add the flour and cocoa powder and mix on low speed until a crumbly dough begins to form. While the mixer is running on low, add the egg mixture in a steady stream and mix until just combined.

Form dough into a 1-inch thick disc, wrap well with plastic wrap and chill for one hour or up to two days.

Alternatively, dough can be frozen for up to one month.

Tart shell

Roll out dough on a lightly floured surface to a 1/8-inch thick circle. Line a 10-inch tart pan with removable bottom with the dough leaving the dough 1/4-inch above the rim. Place the tart in the fridge and allow it to rest for 30 minutes.

Remove tart from fridge. Use a knife to trim the excess dough until it is flush with the rim.

Line tart with parchment paper and fill with dry beans or rice. Place the tart into a 350°F oven and bake for 20 minutes. Remove the tart from the oven and allow it to cool for five minutes before removing the dry beans or rice and parchment paper. Return the tart to the oven and allow it to bake for 10-15 minutes longer. Allow tart shell to cool completely before filling. It may be prepared a day in advance.

Brown Butter Glazed Pears

While the dough is chilling, prepare the pears. Peel, core and segment the pears into eighths, then set them aside. Cut the vanilla beans in half lengthwise and scrape out the pulp using a small knife. Place the butter, vanilla pulp (or the vanilla extract), and the pod into a medium stainless steel saucepan. Cook at low heat. Allow the butter to melt completely. Continue to cook the butter on medium-low heat until it takes on a nutty aroma and has a dark brown-speckled appearance.

Add the sugar and stir constantly for two minutes. Add the brandy, lemon juice and salt. Lastly, pour in the heavy cream while whisking the brown butter mixture continually. Once the mixture is completely emulsified, reduce heat to low and add the pears. Using a rubber spatula, continually stir the pears. Be sure to repeatedly coat the pears with the brown butter sauce. Cook for approximately five minutes. The pears should be tender, but not too soft. Remove the pears from the brown butter sauce and set them aside. Place remaining sauce in a separate container. If the pears and sauce are not being used immediately, they can be refrigerated for up to a day and reheated when ready.

Mascarpone Filling

To finish, in the bowl of an electric mixer, on medium-high speed, whip together the mascarpone, heavy cream, sugar and salt until you reach stiff peaks. Spread mascarpone cream evenly into prepared tart shell. (Tart can be refrigerated at this point for up to one day). To serve, cut the tart into wedges. Re-warm pears and reserved sauce over low heat and spoon desired amount of pears and sauce over each slice.

Source : Poires de la Californie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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