Dutch Pear Tarts

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

435 g

All-Purpose Flour

450 g

Cold Unsalted Butter , cubed

6 g

Salt

240 mL

Cold Water

115 g

Almond Paste

4

Bosc Pears

1

Lemon , juiced

3 Tbsp juice per 12 servings

30 g

Honey

2 g

Ground Cinnamon

4 g

Caster Sugar

Cooking Instructions

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Step 1

Mix Salt (6 g) into All-Purpose Flour (435 g) , then add Unsalted Butter (450 g) and Water (240 mL) in with knives, forks, or a pastry blender. Mix just until the dough sticks together; it’s okay if there are still some butter lumps!

Step 2

On a clean, floured surface, roll the dough out into a large rectangle. Fold the dough into thirds, then repeat, rolling and folding and rolling to create micro layers in the dough. Do this about 5 times, then fold it, wrap it in plastic wrap, and allow it to rest in the fridge for about an hour.

Step 3

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