出爐後的洋梨塔會很像裹上一層焦糖糖漿，洋梨果肉吸滿焦糖奶油，加上肉桂粉畫龍點睛，沒有不好吃的道理。但真正精采的是塔皮，尤其是外面那圈厚厚的塔皮屁股！裹滿了焦糖奶油、酥酥香香的塔皮實在太逼人！
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When the pear tart comes out of the oven, it looks like it’s coated in a layer of caramel glaze. The pears soak up all that rich caramel butter, and with a dash of cinnamon on top, there’s no way this won’t be delicious. But the real star? The crust—especially that thick, golden edge! It’s crispy, buttery, and completely drenched in caramel goodness. Absolutely irresistible!
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食材 Ingredients▼
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全麥塔皮麵團 350 g
whole wheat tart dough, 350 g
西洋梨 3 顆
pear, 3
糖 100 g
sugar, 100 g
黃檸檬 1 顆
lemon, 1
無鹽奶油 80 g
unsalted butter, 80 g
肉桂粉 1 小匙
ground cinnamon, 1 tsp
蘭姆酒 2 大匙
rum, 2Tbsp
鹽之花 1/2 小匙
flower of salt, 1/2 tsp
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■中文完整圖文食譜：
https://bit.ly/4hiwT6u
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步驟 Instructions▼
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●Making the Preparations
1. Cut a lemon in half and squeeze the fresh lemon juice.
2. Peel, core, and quarter three pears.
3. Cut each piece from 1 cm below the stem, leaving the stem end attached. Each piece should be sliced into three or four sections.
4. Add pear pieces and lemon juice to a mixing bowl.
5. Stir to coat the pear pieces with lemon juice evenly.
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●Making the Tart Crust
6. Lightly flour the baking mat.
7. Place the tart dough on the baking mat.
8. Cover the dough with baking paper.
9. Roll out the dough into a 12-inch circle.
10. Flip the dough in the middle and continue to roll out.
11. Flip the dough again.
12. Shape the dough by trimming and smoothing.
13. Cover with baking paper and continue to roll out.
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●Making the Tart
●Preheating the Oven to 450℉/230℃
14. Heat a cast iron and add butter.
15. Melt the butter.
16. Add sugar.
17. Stir and cook until the sugar has melted.
18. Continue to cook until it turns a caramel color.
19. Remove from heat and let it cool slightly.
20. Add ground cinnamon, fleur de sel, and rum.
21. Stir to combine.
22. Add pear pieces.
23. Cover the pears with the tart crust.
25. Tuck the edges of the crust into the skillet.
26. Transfer to the preheated oven.
27. Bake at 400℉/200℃ for 30 min.
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◆30 min. later◆
28. Pour the caramel sauce into a saucepan.
29. Cover the skillet with a plate larger than its diameter.
30. Firmly press the plate and skillet together, then flip them quickly and carefully.
31. Enjoy!
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