![]() Prick bottom of tart a few times with a fork. ![]() Fold excess over into pan and press double layer into sides of pan. Trim pastry with kitchen shears or a paring knife to a 1" border. Gently press dough into pan with the back of your index finger. Unfold and lift edges so dough slumps down into corners. Fold dough in half and transfer to prepared pan. Roll out dough on a lightly floured surface, rotating often and dusting as needed to prevent sticking, to ¼" thick. Line a 9" or 10"-diameter tart pan with parchment paper, leaving some overhang. Let a disk of dough sit 5 minutes at room temperature. Place a rack in bottom third of oven preheat to 375°. Thaw at room temperature 1–2 hours or in the fridge overnight before using. Dough can be made 3 days ahead keep chilled, or freeze up to 3 months. Opened dulce de leche can be made 3 weeks ahead transfer to an airtight container and chill. Step 4ĭo ahead: Unopened dulce de leche can be made 3 months ahead keep chilled. ![]() Tightly wrap each half in plastic or parchment paper and gently form into 1"-thick disks (you’ll only need 1 for the tart). Repeat rolling out and folding 2 more times. Roll back out to an 8x5" rectangle, dusting surface as needed, and fold again. Roll dough to about an 8x5" rectangle, then fold in half crosswise. If dough is too dry, sprinkle with a few drops of water if too sticky, work in a little more flour. Turn mixture out onto a lightly floured work surface and gently knead until a dough forms (be careful not to overwork). Using your hands, continue to work in water by the tablespoonful just until mixture holds together when squeezed in your hand, 2–4 Tbsp. ice water a tablespoonful at a time, stirring after each addition until water is absorbed. ice water over and toss with a wooden spoon until just combined (the spoon prevents the butter from warming too quickly). ![]() Work until all the butter has been smashed and coated (irregular pieces of butter produce a flakier crust). Using your fingers smash butter into thin disks, tossing with flour as you go. Add butter and toss until generously coated. Step 2Ĭombine granulated sugar, salt, and 3 cups (375 g) all-purpose flour in a large wide bowl. Remove can from pot and chill 12 hours before opening. ![]() Reduce heat to low, partially cover, and simmer, adding water as needed to maintain water level, 3 hours. No matter the variety, though, pears can be sliced into fall salads, roasted with other fall veggies (like butternut squash), or paired with flavorful blue cheese on a crostini.If making the dulce de leche, place unopened can of condensed milk on its side in a large pot pour in room-temperature water to cover by at least 2". If you’re heading to the farmers' market or even the supermarket, look for pear varieties like brown Bosc pears, for example, which are sweet but firm for baking, or green Anjou pears which are better for eating raw. Not to mention, pears can be used in both sweet and savory recipes-just like apples! Whether you're looking for a fall dinner idea (like honey bourbon pear pork chops) or a Thanksgiving dessert (like Ree Drummond's scrumptious pear crisp), here are the best pear recipes for every occasion. After all, pears are just as sweet and comforting, and you can get them by the bushel once the weather turns cool. But the unsung hero of fall fruits-pears-deserve some attention, too. Of all the fall recipes, many folks tend to think of apples: savory apple recipes, apple cinnamon recipes, and tons of apple desserts. ![]()
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