Pear and Walnut Tart
Covering the rim of the tart shell with foil during part of the cooking will ensure that the edges won't burn.
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Cooking tools:
- Tart pan
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Fork
- Plastic wrap
- Rolling pin
- Parchment paper
- Baking beans
- Oven
- Freezer
- Refrigerator
- Aluminum foil
- Colander
- Spoon
- Rolling surface
- Fine-mesh sieve
- Peeler
Ingredients
- 2 cups flour, plus more
- 1⁄2 cup plus 3 tbsp. sugar
- 1⁄2 tsp. kosher salt
- 12 tbsp. unsalted butter (1 ½ sticks), cubed and chilled
- 1 whole egg plus 1 egg white, lightly beaten together
- 1 cup golden or sultana raisins
- 1 cup brandy
- 2 lb. firm ripe Bosc pears, peeled, halved, cored, and thinly sliced crosswise
- 2 tbsp. fresh lemon juice
- 1 cup chopped walnuts
- 8 amaretti cookies, crushed
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