Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt.Serve at room temperature with ice cream or whipped cream. Brush with the melted butter and sprinkle with the turbinado sugar.Place the baking sheet with tart into the refrigerator for 20 minutes. Pile the pear mix in the center of the tart dough, leaving a 3 to 4-inch border, and then fold the edges up and around the pears, leaving an opening in the center. Toss this flour mixture with the pears, gently coating. In a small bowl, combine the remaining 2 tablespoons flour, sugar, and the remaining spices and mix well.Transfer to a silicone or parchment lined baking sheet. Rough edges are okay, but you can trim decoratively if desired.
Roll the dough into an oval, approximately 16 by 14 inches. Remove from the food processor onto a lightly floured board. Add in the butter milk and pulse until a dough ball forms. Add in the diced cold butter, 1/8 teaspoon cinnamon, and 1/8 teaspoon ginger, and pulse at 3 to 4 second intervals for 6 to 10 times until the mixture resembles sand. In the bowl of a food processor fitted with the bottom blade, add the whole wheat flour, 3/4 cup all-purpose flour, and the salt and pulse 3 to 4 times to combine.Allow the tart to cool just long enough for the filling to set. Stir the apricot jelly and hot water together to create a glaze then brush over the filling.When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven. Bake 20 minutes then rotate the pan and bake an additional 20-25 minutes.Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash. Fold the crust over the filling then brush some egg wash under any dough that overlaps-it'll help the folds stick to one another. Spoon the filling into the center of the crust, leaving a 2" border all the way around. To make the filling, toss the sliced peaches, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved.Roll the dough around the rolling pin (to prevent dough from cracking) and lay it out flat on the baking sheet. Roll the crust into a circle 14-16" in diameter, dusting with flour as needed to prevent sticking. Remove dough from the fridge and place on a floured work surface. Once dough has chilled, preheat oven to 425 degrees and line a baking sheet with parchment paper.Remove dough and wrap it with plastic wrap then shape into a round disk. Stir gently, adding additional water if necessary, until dough forms a ball that is moist, but not sticky. Transfer the flour mixture to a large mixing bowl and add ⅓ cup of ice-cold water. Pulse several times until cubes become the size of peas. To make the crust, combine flour, salt and cold butter cubes in the bowl of a food processor.
0 kommentar(er)
