Cooking With Anime: Horror Pear Tart from One Piece

They are a kind of fruit that I think a lot of people are pretty ambivalent on. They are sweet, and can be juicy, but they sometimes have a funny texture and a bit one note. Not crisp and a complex like a good apple, Pears are special in their own way, and definitely underused in the kitchen. This is why I consider Sanji to be a GENIUS cook! He takes the Horror Pear and bakes it into a delicate pear tart for Straw Hat Crew, turning something rather undesirable into the perfect dessert.

So, I decided to re-create the famous recipe in miniature, to more closely match what to keep the people who have made the looks vaguely reminiscent of the French pear tarts, which makes sense Japanese people are pretty renowned for LOVING French pastries. If you've never had a French pear tart, it is essentially a dessert complimented of a butter crust, baked into the traditional fluted tart pan, filled with frangapine, an almond-butter mixture, and studied with whole pieces of p, normally The whole thing is baked until the frangapine and pear muddle down into a beautiful juicy filling. In a way that would reflect the shape of the pear.

The end result is light, and goes perfectly with a cup of coffee or tea. The mingling of the almond and pear flavors produces a sweet bite, without being cloying or overwrightt. best for all, it'll disappear, it's something that you have to have to have, let's take it from me! I took my from it! into work, and within an hour they'd all disappear …

Watch the video below for step-by-step instructions!

Tart Shell

• 1 1/4 cups flour
• 1/2 cups powdered sugar
• 1/4 tsp salt
• 1/2 cups frozen, cubed butter
• 1 large egg
• 1/2 tsp vanilla extract

Almond fragapine

You will also need 5 small tart shells for this recipe.

Toss in frozen butter chunks, blitz the flour, sugar, and salt together. Toss in frozen butter chunks, and blitz together for about ten seconds, or until just combined. Add in egg and vanilla, and leave processor Spoon mixture onto plastic wrap, wrap up, and set in freezer to chill at least thirty minutes.

Then add in flour, salt, and almond flour and whistle together. Add in eggs one at a time, mixing well between each addition. Whiskin vanilla Set in fridge to cool. and almond extract. Whisk together about two to three minutes, to make sure everything is well combined.

You want to work piece by piece so the dough stays cold and firm. Roll out each piece between two pieces of parchment paper, until big enough to cover 3. split dough into four pieces, and set three of the four pieces back in the freezer. When it's the right size, remove baking paper and press tart into the tart pan with the back of your fingers. If you find the dough to be too sticky, let chill in the freezer for a bit longer, or use A little flour along with the baking paper to help roll the dough out.

Bake at 375F for 15 minutes, covering halfway though with foil to ensure the crust doesn't burn. At this point, when it is rolled out and your tart shells are ready to go, prick bottoms of the tart with a fork. , you can slice your pear and dress with lemon juice to prevent browning.

You can spoon it in, or use a piping or plastic bag. Decorate the top with pear slices that have been dressed with the lemon juice. Place back in oven for 25-30. minutes, or until the almond filling is nicely browned and a wooden skewer comes out clean.