I had just back to LA from Berkeley when my brother came up with the idea to take an intensive cooking class at the local cooking school in Westlake Village. Little did I know that this cooking class would inspire me eventually become a pastry chef and start Le Bon Garcon. One of the recipes we learned was a recipe for a pear tart. It was made with brown butter. As soon as I tasted it, I fell in love with brown butter forever.
Shortbread Pastry Crust
9 oz (2.5 cups) Plain flour
8 oz (2 sticks) Soft butter
2 oz (1/2 cup ) granulated sugar
2 oz (5 Tbsp) cornstarch
2 egg yolks
Brown Butter Filling (taken from Cecilia DeCastro)
1.5 sticks of unsalted butter (6 oz)
1 cup of sugar (7 oz)
½ cup of flour (2 oz)
3 ripe pears, peeled and cored.
Preheat oven to 375 degrees Fahrenheit.
Mix the flour, butter, sugar, and cornstarch together in a food processor. Add 2 egg yolks and continue to process. Add lemon juice until it comes the dough comes together as a ball. Form dough into a disc and let rest for at least a hour.
Roll out dough and place in tart pan.
For the brown butter filling: combine eggs, sugar and flour in a mixing bowl. Cook butter until it turns it stops popping. It should be a golden brown color. Add hot butter to the mixture. Be careful as the butter will pop and fizzle. Let the butter settle down and then whisk the mixture well. Flavor with Poire Williams to taste.
Cut the peeled pears lengthwise. Then slice the pears. Arrange the pears in the tart pan. Pour brown butter mixture over the top of the pears.
Bake in oven for 40-50 minutes or until the tart is golden brown.