RUSTIC APPLE-AND-PEAR-STREUSEL TART
of Jean Georges
4 tablespoons butter
4 tablespoons sugar
1/2 cup almond flour
1 and 1/2 eggs (or 2 small eggs)
5 tablespoons flour
1 teaspoon cinnamon
1/2 orange, zested
1and 1/2 teaspoons Grand Marnier or triple sec
Seeds scraped from
1/2 vanilla bean
5 and 1/2 tablespoons unsalted butter, room
1/4 cup plus 1and 1/2 tablespoons sugar
Zest of 1/2 lemon
1/2 cup plus 1and 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 pound puff pastry (frozen is okay)
Flour for rolling out pastry
3 Gala apples (or any other baking apples)
2 Bosc pears
6 tablespoons butter, melted
5 tablespoons light-brown sugar
2 teaspoons fleur de sel
Cream the butter and sugar in the bowl of an electric
mixer fitted with a paddle attachment until light and
fluffy. Add the almond flour, and mix until combined.
Add the eggs one at a time until combined. Add the
flour, cinnamon, zest, Grand Marnier, and vanilla
seeds, beating until light and fluffy. Chill in the
refrigerator to set.
Cream the butter, sugar, and lemon zest in the bowl of
an electric mixer fitted with a paddle attachment
until fluffy. Sift the dry ingredients together, add
to butter mixture, and mix until combined. Form the
dough into a block. Wrap in plastic wrap, and freeze.
Preheat the oven to 375 degrees. Let the orange-almond
cream come to room temperature. Roll out the pastry on
a lightly floured board to a thickness of ⅛
inch. Cut the puff pastry into a 14-inch disc and
place on a parchment-lined baking sheet. Working
quickly, fold over the outer rim of the dough onto
itself all the way around the edge, creating a double
thickness of dough. Prick the single layer of dough
all over with a fork. Spread a ¼-inch layer of
the orange-almond cream onto the dough.
Peel, core, and halve the apples and pears, and cut
into thin slices. Arrange a layer of apple slices over
the almond cream, overlapping them in a circle. Brush
the apples with melted butter, and sprinkle with half
the brown sugar. Repeat the process with pear slices.
Brush with butter, and sprinkle with remaining brown
sugar. Remove streusel block from freezer. Using the
coarsest side of a box grater, grate the streusel to
cover the tart. Place the tart in the fridge to allow
the dough to rest for at least 30 minutes.
Bake the tart until the streusel is golden brown,
about 45 minutes. Using a spatula, gently lift up the
tart to make sure the puff pastry is cooked through
and golden brown on the bottom. If the streusel begins
to darken and the puff pastry is not cooked, cover the
tart with foil, and continue to bake. Remove from the
oven and cool slightly. Sprinkle with fleur de sel,
and serve with vanilla ice cream.
Veuve Clicquot champagne, mulled spiced
wine, or homemade eggnog.
Fresh-lemon tarts with meringue,
sweet-potato pie, pumpkin pie, superrich chocolate
brownies, and a selection of cookies.
Photograph by William Meppem