Tarte Aux Noix
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- December 12, 2012
Tarte aux Noix Recipe: For the short crust: 500 g flour 250 g butter 250 g sugar 5g salt 2 two eggs For the filling: 6 large pears ( about 3 kg) 150 g confectioners sugar 150 g creamy butter 150 g Grenoble walnuts 3 eggs Preparations: Preheat oven to 180 degrees Celsius. Blend evenly 500 grams of flour with 250 grams of cold butter until its consistency is crumbly. Add 250 grams of sugar. Add eggs to bind the batter and knead for at least five minutes. Set aside in refrigerator for 30 minutes. To make the filling, grind 150 grams of Grenoble walnuts in a food processor. Add 150 grams of powdered sugar. Ensure the 150 grams of butter is just creamy enough, like a pomade, but not runny. Add to filling and blend. Finally, add the eggs and beat until creamy. Remove the short crust from the refrigerator. Roll it out and press into a typical French tart dish to an even depth of half a centimeter.
