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Poor straw tart
Apple and pear tart on a shortcrust base, filled with a silky hazelnut cream, candied fruits and decorated with thin slices of caramelized sugar‑powdered straw apples. A rustic and indulgent pastry, ideal for autumn.
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Critical Success Points
- • Roll the dough to 3 mm thickness and refrigerate for 1 hour to prevent shrinking.
- • Cook the fruit until tender but not pureed.
- • Spread the cream and filling evenly.
- • Arrange the straw apple slices without crushing them.
- • Monitor the oven baking to avoid over‑caramelization.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Watch out for splatters of hot butter in the skillet.
- • Use a sharp knife to avoid cuts.
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