How to Prepare Homemade Pear Tart w/ Rum Butter Glaze FUSF

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pear tart w/ rum butter glaze fusf. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pear Tart w/ Rum Butter Glaze FUSF jimkmaus. Here is how you cook that. Pear Tart w/ Rum Butter Glaze FUSF. Work the butter, sugar, almond powder and salt in the mixer.

Pear Tart w/ Rum Butter Glaze FUSF is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Pear Tart w/ Rum Butter Glaze FUSF is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pear tart w/ rum butter glaze fusf using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pear Tart w/ Rum Butter Glaze FUSF:

1. Get 1 Tart Crust
2. Make ready 1 Large ripe green Anjou pear (off the sale rack is great)
3. Get 2 tbsp orange marmalade
4. Prepare For Rum Butter glaze
5. Prepare 1/4 cup sugar
6. Make ready 1/4 cup water
7. Get 2 oz dark rum
8. Prepare 2 tbsp butter

While this dessert recipe is more time-intensive than others, nearly every component (the tart dough, poached pears, and frangipane) can be made in advance to reduce prep time the day of baking. Place the tart pan on a baking sheet lined with parchment paper or aluminum foil. Remove from the oven, remove pie weights and parchment, and allow the crust to cool to room temperature. Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar.

Steps to make Pear Tart w/ Rum Butter Glaze FUSF:

1. Take dough out of refrigerator, let stand for 1/2 hour.Heat oven 5to 325 degrees.
2. Peal pear, cut into 4 sections. Core. Slice thin sections.
3. For rum butter glaze, add 1/4 cup sugar, 1/4 cup water, 2 oz dark rum, 2 tbsp butter in medium saucepan over medium heat until sugar is dissolved and mixture starts foam.
4. Place crust into tart pan (or pie pan if necessary)
5. Heat marmalade in microwave for 10 seconds. Coat bottom with orange marmalade
6. Layer pear slices into crust.
7. Coat with rum butter glaze
8. Bake in oven at 325 degrees for 30 minutes or until crust is brown.

Remove from the oven, remove pie weights and parchment, and allow the crust to cool to room temperature. Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom.

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