{"id":1518,"date":"2020-09-27T16:13:20","date_gmt":"2020-09-27T20:13:20","guid":{"rendered":"https:\/\/susanscookingschool.com\/store\/?p=1518"},"modified":"2020-10-01T10:35:07","modified_gmt":"2020-10-01T14:35:07","slug":"pear-almond-tart-in-a-soup-bowl","status":"publish","type":"post","link":"https:\/\/susanscookingschool.com\/store\/blog\/2020\/09\/pear-almond-tart-in-a-soup-bowl.html","title":{"rendered":"Pear Almond Tart in a Soup Bowl"},"content":{"rendered":"\n<p>Sometimes it&#8217;s fun to use oven-proof soup bowls to make little fruit pies or tarts in. They can be reheated right in the same bowl, they look pretty and there&#8217;s no dirtying anything extra. We had a restaurant customer that said (many years later) how she always remembered being served a plum tart that had been made in a one of our soup bowls. It like a custom packaged treat! <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">BE SURE TO USE OVEN PROOF BOWLS!<\/p>\n\n\n\n<p>For my regular pie recipe and video click <a href=\"https:\/\/susanscookingschool.com\/pie.html\">here<\/a>. I made this dough the same way, but used a little higher butter-to-flour ratio and also used all purpose flour as I know many people don&#8217;t have access to pastry flour as in my original video.<\/p>\n\n\n\n<script async=\"\" src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\n<!-- Blog-wordpress -->\n<ins class=\"adsbygoogle\" style=\"display:block\" data-ad-client=\"ca-pub-7966221775578740\" data-ad-slot=\"8893416614\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<h3 class=\"has-text-align-left wp-block-heading\">Recipe<\/h3>\n\n\n\n<h4 class=\"method wp-block-heading\">Dough<\/h4>\n\n\n\n<ul class=\"ingred wp-block-list\"><li>6 oz.  all purpose flour (1 + 1\/4 cups)<\/li><li>1\/4 teaspoon salt<\/li><li>1 tablespoon sugar<\/li><li>4 oz. cold butter (8 tablespoons or 1\/2 stick), cut into small pieces<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Measure flour, sugar and salt into a large bowl.<\/li><li>Rub or cut butter with a pastry blender into the flour until pieces are quite small (like little flakes or pebbles). This can be done in a food processor with a cutting blade. Try not to let the butter melt. If using a food processor, transfer the mixture to a bowl and add water as in Step-3.<\/li><li>Add water gradually, while tossing the mixture with fork. If the mixture appears dry, add a little extra water, one teaspoon at a time. If it seems too wet (this is most likely to happen on humid days) don&#8217;t add all of the water. If necessary, you can add a little more flour, but try to avoid this. On a hot day, use ice water.<\/li><li>Gently shape the mixture into 4 small balls of dough, dust with flour and flatten slightly. Wrap well and refrigerate until needed. May be stored in the refrigerator for 1-2 days or in the freezer for a longer period of time.<\/li><\/ol>\n\n\n\n<script async=\"\" src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\n<!-- Blog-wordpress -->\n<ins class=\"adsbygoogle\" style=\"display:block\" data-ad-client=\"ca-pub-7966221775578740\" data-ad-slot=\"8893416614\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<h3 class=\"method wp-block-heading\">Filling<\/h3>\n\n\n\n<p>For the filling, just toss the following ingredients together. Do right before making the tarts.<\/p>\n\n\n\n<ul class=\"inged wp-block-list\"><li>3-4 cups diced pears<\/li><li>zest from half of lemon<\/li><li>1\/2 cup brown sugar or to taste<\/li><li>3-4 tablespoons flour (depends on the moisture content of your pears)<\/li><li>1\/4 teaspoon cinnamon<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Pie in a Soup Bowl?\" width=\"980\" height=\"551\" src=\"https:\/\/www.youtube.com\/embed\/0qlhMAUa8cM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<script async=\"\" src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\n<!-- Blog-wordpress -->\n<ins class=\"adsbygoogle\" style=\"display:block\" data-ad-client=\"ca-pub-7966221775578740\" data-ad-slot=\"8893416614\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<ol class=\"wp-block-list\"><li>Roll out each ball of dough fairly thin and large enough to fit your bowl. (BTW &#8211; Can also be made without bowls and just placed on parchment paper lined baking sheets.) I like to use a pastry cloth to roll the dough on (or as in the case of my little video, a large dishtowel). Also, a sheet of plastic on top of the dough is very helpful too.<\/li><li>Fill with a quarter of the fruit mixture and fold edges of the dough over the filling as shown in video.<\/li><li>Top with almond slices (or not &#8211; it&#8217;s up to you!)<\/li><li>Bake at 400F for about 25 minutes. BE SURE TO USE OVEN PROOF BOWLS!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes it&#8217;s fun to use oven-proof soup bowls to make little fruit pies or tarts in. They can be reheated right in the same bowl, they look pretty and there&#8217;s no dirtying anything extra. We had a restaurant customer that said (many years later) how she always remembered being served a plum tart that had [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1532,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[92,105,95,94,130],"tags":[],"class_list":["post-1518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit","category-pear","category-pie","category-pie-dough","category-recipe"],"_links":{"self":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts\/1518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/comments?post=1518"}],"version-history":[{"count":9,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts\/1518\/revisions"}],"predecessor-version":[{"id":1535,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/posts\/1518\/revisions\/1535"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/media\/1532"}],"wp:attachment":[{"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/media?parent=1518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/categories?post=1518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/susanscookingschool.com\/store\/wp-json\/wp\/v2\/tags?post=1518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}