Urban Kitchen Affair
Urban Kitchen Affair
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  • ½ teaspoon salt 2 tablespoons + ⅓ cup coconut sugar (divided) 1 cup (2 sticks) cold unsalted butter, divided, diced ½ cup ice water 4 Bartlett pears ¾ cup orange marmalade 3 tablespoons Grand Marnier Instructions In the bowl of food processor put the flour, salt, and 2 tablespoons of coconut sugar. Pulse for a few seconds to combine. Add ¾ cup (1.5 stick) of cold diced butter and pulse until the butter cut into small size pieces. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together (you may need to add more water if the dough still crumbles). Dump the dough onto a well-floured surface and knead quickly into a ball. Wrap the dough in plastic and refrigerate for at least an hour. Preheat the oven to 400 degrees F. Have a 11x16 baking sheet ready. On the working surface, lay a piece of parchment paper (size of your baking sheet) and dust it with flour. Take the dough out of the fridge, put in the middle of the floured parchment paper and roll out into a large rectangle, slightly smaller than your baking sheet size. With a help of a rolling pin, carefully transfer the dough, along with the parchment paper, onto the baking sheet and refrigerate while you prepare the pears. Cut the pears in half through the stem, core them and remove the stems. Slice the pear crosswise into ¼-inch thick slices. Take out the baking sheet with the pastry out of the fridge and fan out the pear slices on top covering the whole surface of the pastry. Sprinkle with ⅓ cup of coconut sugar and dot with the remaining ¼ cup (0.5 stick) of butter. Bake for 40-45 minutes, or until the pastry is browned and the edges of the pears start to brown. The pastry might puffs up in one area. If that happens, poke the bubble with a knife to let the air out. When the tart is nearly done, start working on a glaze by heating the orange marmalade together with Grand Marnier in a small sauce pan. Heat for about 3-4 minutes. Sieve the mixture through fine mesh strainer and brush the pears and the pastry with the glaze. Cut the tart into 9-12 pieces and serve at room temperature. 3.2.2807



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