Head the 1/4 cup butter in a small saucepan over medium heat until dark brown, approximately 5 minutes, stirring occasionally.Add in the flour, vanilla extract, cinnamon, and salt. To prepare the filling, whisk together the sugar and egg in a small bowl. Line the crust with foil and pie weights and bake for 10 minutes, until slightly brown and puffy. Prick the dough several times with a fork. Press crust mixture into the bottom of a 14x4.5x1-inch tart pan. Using a mixer on low speed, beat together the butter, flour, and powdered sugar until combined. Cool, slice into 6 perfectly portioned pieces, and again, don’t forget the ice cream on top! It will look like there’s too much, but it will fit - the custard will fill the hollowed–out core of the pears.īake until set and golden. Slowly pour the custard into the prepared tart pan. As the butter continues to brown, more complex flavors develop as a result of the Maillard reaction, which is a chemical reaction between an amino acid and a reducing sugar in the presence of heat. After the water evaporates, the milk solids will start to toast and brown. When we melt the butter, we separate out the fat and milk solids, and the water evaporates. How does browning butter work? It’s time for my favorite subject… kitchen chemistry! Kitchen Chemistryīutter contains fat, milk solids, and water. Since this pear tart is pretty simple: a three-ingredient crust and fresh pears, the brown butter brings a lot of extra flavor. Next up, we’re going to pour a brown butter custard around the pears.īrowning butter is a great way to bring even more flavor to a dish.
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