The Pétrin

Out of curiosity, I am amused to find the number of revenue from pears on this blog: there are 5.
For someone who claims to each ticket concerned they do not like this fruit, you must admit that it is rather a lot!
And plus, I do not express I rock, I still search to find ideas, recipes, tips .. and sometimes (often), I came across recipes that have nothing to do with the initial search but arriving at a deal to help me urgently the problem of "remnants": white or yolk, ganache , pastry cream etc. ..) or as in this case fruits that are beginning to be desperate to be one day consumed.
As soon as I saw this recipe from Flo Braker, I immediately hooked: first for the author that I have known through Julia Child and most other American bakers agree that it is brilliant (and if David Lebovitz says that "when we start to clone humans, there will be interest to begin by Flo Braker," you might think! ).
Then for the unusual use of butter hazelnut filling, but also the association pears and anise and especially because for the first time I came across a recipe for pear pie without the creamy almond indétrônable classically associated much too sweet for my taste!
I'll be honest, I chewed a piece of the pie: the dough is crisp and melting like a good pie dough, anise complements perfectly pears, all is well sweet ... but I do not pears. But all the others are delighted, that's what counts, right?!

(for 12 persons)

As with most recipes of pie dough in U.S. revenue, it prepares for the robot equipped with the knife. If you do not, your hands will just be more sales but the dough will be as good!

Preheat oven th. 6 (180 ° C).
Roll out the dough on a work plan lightly flour to form a circle of 35 cm diameter to a thickness of 3 mm. Transfer the dough in a pie tin of non-buttered 30 cm using the rolling pin (or the folding of four) and adjust the cutting edges in the remainder.
Note: The dough spread may also be kept in a cool well-packed for 3 days or frozen. In this case, let the dough return to room temperature before baking.

Prick the bottom with a fork and bake in oven for 20 min white or while the dough is a cream color and is no longer shiny. If the dough rises in spots during cooking, simply prick the blister with a fork. Cool on rack time to prepare the garnish.

Preparing filling

Make a beurre noisette by melting butter in a small saucepan and continue cooking for 5 minutes until brown.

Note: If you replace butter with margarine, simply do not melt and cook. These are milk proteins that give the butter its hazelnut color during cooking.

Transfer the browned butter into a bowl (do not get the substance containing residues) and allow to cool ten minutes.
In a medium bowl, whisk the eggs coarsely and add the sugar and continue whipping. Add flour, vanilla extract and seeds of anise and stir with a whisk in hand, then incorporate the browned butter gradually continuing to whisk. Book time to prepare the pears.

Equeutter pears, peeled, cut into two and then the coring. Ask half pears one by one on a plate curved face it. With a sharp knife, cut into half-pear into quarters for leaving them connected at the top. With the flat of the knife or your fingers, gently crush the center of the half-pear to exclude neighborhoods fan.

Pour 3 / 4 of the filling into the dough and pre-spread to have a regular surface. Transfer half the pears gently helping you a pastry cutter or a large spatula on dough topped, wide side at the edges. Do so with every half-pears to cover completely the surface. Pour gently the rest of the lining around the pears (not cover).

Note: the pie must be filled to the edges with the filling but you will surely you can use with the extra dough to make tartlets

Place the pan on a baking tray and bake. Bake approximately 50 min: the crust and the topping should be golden brown (the edges of the pie will be darker, this is normal). Cool on rack and unmould once the pie cooled or after 15 min if the pie has removable sides.
Heat gently jam of apricot tart and coat gently with a brush.

This pie uses warm or at room temperature.

Source: Adapted from a recipe from Flo Braker on SFGate