Tarte aux Noix
Recipe:
For that short crust:
500 g flour
250 g butter
250 g sugar
5g salt
2 two eggs
For that filling:
6 large pears ( about 3 kg) 150 g confectioner’s sugar
150 g creamy butter
150 g Grenoble walnuts
3 eggs
Formulations:
Preheat oven to 180 levels Celsius. Blend evenly 500 grams of flour with 250 grams of cold butter until its consistency is crumbly. Add 250 grams of sugar. Add eggs to bind the batter and knead not less than 5 minutes. Put aside in refrigerator for half an hour.
To help make the filling, grind 150 grams of Grenoble walnuts inside a mixer. Add 150 grams of powdered sugar. Make sure the 150 grams of butter is simply creamy enough, just like a pomade, although not runny. Increase filling and blend. Finally, add some eggs and beat until creamy.
Take away the short crust in the refrigerator. Roll it and press right into a typical French tart dish for an even depth of half a centimeter. Put the filling out the dish and top with around six, thinly sliced pears or any other periodic fruit. Bake for approximately 40 minutes.
This recipe involves us thanks to chef Emiline Cartier Millon from Chez Mm Paulette restaurant, Grenoble
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