{"id":2541,"date":"2020-12-20T22:18:23","date_gmt":"2020-12-20T13:18:23","guid":{"rendered":"https:\/\/www.kwc.server-shared.com\/sweets\/?p=2541"},"modified":"2021-01-24T23:43:23","modified_gmt":"2021-01-24T14:43:23","slug":"pear-tart","status":"publish","type":"post","link":"https:\/\/www.kwc.server-shared.com\/sweets\/pear-tart\/","title":{"rendered":"Tart\u3092\u4f5c\u308b\uff08\u305d\u306e\uff13\uff09; \u68a8\u306e\u30bf\u30eb\u30c83\u7a2e : \u30d1\u30fc\u30c8\u30b9\u30af\u30ec\u3068\u68a8\u306e\u30b3\u30f3\u30dd\u30fc\u30c8\u3092\u7528\u3044\u3066\u601d\u3044\u3064\u304f\u307e\u307e\u306b\u30bf\u30eb\u30c8\u3092\u4f5c\u3063\u3066\u307f\u305f\u3002"},"content":{"rendered":"\n

\u68a8\u306e\u30bf\u30eb\u30c8\uff08Pear Tart)\u3092\u4f5c\u308b\u3002<\/h2>\n\n\n\n

\u30bf\u30eb\u30c8\u751f\u5730\u306f\u3001\u30d1\u30a4\u751f\u5730\u306b\u6bd4\u3079\u308b\u3068\u697d\u306b\u4f5c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002\u9069\u5ea6\u306a\u67d4\u3089\u304b\u3055\u3068\u7518\u307f\u306e\u3042\u308b\u30d5\u30ec\u30c3\u30b7\u30e5\u306a\u56fd\u7523\u68a8\u3092\u4f7f\u3063\u3066\u30bf\u30eb\u30c8\u30923\u7a2e\u985e\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n\n\n\n

Ingredients : \u6750\u6599\u3068\u914d\u5408\u7d44\u6210<\/strong><\/h2>\n\n\n\n

\u30bf\u30eb\u30c8\u76bf\u306b\u306f\u30d1\u30fc\u30c8\u30b9\u30af\u30ec<\/a>\u3092\u7528\u3044\u307e\u3057\u305f\uff08\u5408\u8a083\u500b\uff09\u3002\u30bf\u30eb\u30c8\u306b\u4f7f\u7528\u3057\u305f\u5145\u586b\u7269\u306f\u3001\u30af\u30ec\u30fc\u30e0\u30c0\u30de\u30f3\u30c9<\/a>\uff08\u30a2\u30fc\u30e2\u30f3\u30c9\u30af\u30ea\u30fc\u30e0\uff09\u3068\u30a4\u30c1\u30b8\u30af\u306e\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\u30e0\u30fc\u30b9\u3067\u3059\u3002\u4f7f\u7528\u3057\u305f\u6750\u6599\u306f\u3001\u30d0\u30bf\u30fc\uff08\u542b\u5869\uff09\uff08\u5317\u6d77\u9053\u56db\u3064\u8449\u30d0\u30bf\u30fc\uff1b\u56db\u3064\u8449\u4e73\u696d\uff09\u3001\u767d\u30ef\u30a4\u30f3\uff08Redwood\uff09\u3001\u751f\u30af\u30ea\u30fc\u30e0\uff08\u7d14\u4e73\u810240\uff1b\u30b9\u30b8\u30e3\u30fc\u30bf\u3081\u3044\u3089\u304f\uff09\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\uff08\u96ea\u5370\u30e1\u30b0\u30df\u30eb\u30af\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\uff1b\u96ea\u5370\uff09\u3001\u68a8\uff0820\u4e16\u7d00\u68a8\uff1b\u9ce5\u53d6\u7523\uff09\u3001100%\u30ec\u30e2\u30f3\u30b8\u30e5\u30fc\u30b9\uff08\u30b5\u30f3\u30ad\u30b9\u30c8\u30ec\u30e2\u30f3\uff09\u305d\u306e\u4ed6\u306f\u3044\u3064\u3082\u7528\u3044\u3066\u3044\u308b\u88fd\u54c1\u3067\u3059\u3002<\/p>\n\n\n\n

For pate a Sucree<\/th>Amount for \u03c618 cm tart pan<\/strong><\/th><\/tr><\/thead>
Salted Butter<\/td>60 gram<\/td><\/tr>
Powdered Superfine Sugar<\/td>30 gram<\/td><\/tr>
Salt<\/td>0.6 gram (a pinch)<\/td><\/tr>
Cake Flour<\/td>50 gram<\/td><\/tr>
Bread Flour<\/td>35 gram<\/td><\/tr>
Almond Flour<\/td>15 gram<\/td><\/tr>
Beaten Egg (Whole Egg)<\/td>25 gram (1\/2 ea.)<\/td><\/tr><\/tbody><\/table>
Components of Pate a Scuree <\/strong>: Superfine sugar gets refined into the powdered with blended in a mixer. The tart dough should be chilled in a freezer for about 10 minutes before getting pressed into flat.<\/figcaption><\/figure>\n\n\n\n
Creme d’amandes<\/th>Amount for 2 portion<\/th><\/tr><\/thead>
Salted Butter<\/td>50 gram<\/td><\/tr>
Powdered Sugar<\/td>50 gram<\/td><\/tr>
Beaten Egg<\/td>50 gram (1 ea.)<\/td><\/tr>
Almond Flour<\/td>50 gram<\/td><\/tr><\/tbody><\/table>
Creme d’amandes<\/strong> : Combine each component with the same volume.<\/figcaption><\/figure>\n\n\n\n
Pear Compote<\/th>For 2 Pear<\/th><\/tr><\/thead>
Fresh Pear<\/td>2 ea.<\/td><\/tr>
water<\/td>300 gram<\/td><\/tr>
White Wine<\/td>75 gram<\/td><\/tr>
Superfine Sugar<\/td>75 gram<\/td><\/tr>
Lemon Juice<\/td>15 gram<\/td><\/tr>
Vanilla Oil<\/td>a few drops<\/td><\/tr><\/tbody><\/table>
Pear Compote <\/strong>: Adjust the volume of sugar between 75 gram and 130 gram as you like.<\/figcaption><\/figure>\n\n\n\n
Fig Cream Cheese Mousse<\/th>For 1 tart<\/th><\/tr><\/thead>
Heavy Cream<\/td>100 gram<\/td><\/tr>
Superfine sugar<\/td>15 gram<\/td><\/tr>
Cream Cheese<\/td>100 gram<\/td><\/tr>
Fig puree<\/td>100 gram<\/td><\/tr>
Powdered gelatin<\/td>8 gram<\/td><\/tr>
Water (for solvent)<\/td>40 gram<\/td><\/tr><\/tbody><\/table>
Fig Cream Cheese Mousse<\/strong> : In advance, fig puree should be prepared.<\/figcaption><\/figure>\n\n\n\n

Instructions : \u8abf\u7406\u6cd5<\/h2>\n\n\n\n

\uff1c\uff11\uff1e\u68a8\u306e\u30b3\u30f3\u30dd\u30fc\u30c8
\u2460 \u68a8\u3092\u534a\u90e8\u306b\u30ab\u30c3\u30c8\u3057\u3066\u82af\u3092\u30b9\u30d7\u30fc\u30f3\u3067\u304f\u308a\u629c\u304d\u307e\u3059\u3002\u76ae\u306f\u5265\u3044\u3066\u304a\u3044\u305f\u65b9\u304c\u5f8c\u306e\u51e6\u7406\u306f\u697d\u3067\u3059\u3002
\u2461 \u30b7\u30c1\u30e5\u30fc\u934b\u306b\u6c34300g\u30b0\u30e9\u30e0\u3068\u767d\u30ef\u30a4\u30f375\u30b0\u30e9\u30e0\u3001\u4e0a\u767d\u7cd675\u30b0\u30e9\u30e0\u3092\u6df7\u305c\u3066\u4e2d\u706b\u306b\u304b\u3051\u307e\u3059\u3002
\u2462 \u7802\u7cd6\u304c\u5b8c\u5168\u306b\u89e3\u3051\u305f\u3089\u300115\u30b0\u30e9\u30e0\u306e\u30ec\u30e2\u30f3\u30b8\u30e5\u30fc\u30b9\u3001\u30d0\u30cb\u30e9\u30aa\u30a4\u30eb\u3092\u6570\u6ef4\u52a0\u3048\u307e\u3059\u3002
\u2463 \u3044\u3063\u305f\u3093\u706b\u3092\u5207\u308a\u3001\u68a8\u3092\u934b\u306b\u5165\u308c\u307e\u3059\u3002\u518d\u3073\u4e2d\u706b\u3067\u52a0\u71b1\u3057\u307e\u3059\u3002
\u2464 \u6cb8\u9a30\u3057\u305f\u3089\u5f31\u706b\u306b\u304a\u3068\u3057\u3001\u934b\u84cb\u3092\u3057\u306615\u5206\u304f\u3089\u3044\u716e\u7d9a\u3051\u307e\u3059\u30025\u5206\u304a\u304d\u306b\u68a8\u3092\u4e0a\u4e0b\u3072\u3063\u304f\u308a\u8fd4\u3057\u3066\u3059\u3079\u3066\u306e\u9762\u304c\u30b8\u30e5\u30fc\u30b9\u306b\u6d78\u308b\u3088\u3046\u306b\u3057\u307e\u3059\u3002
\u2465 \u706b\u3092\u5207\u308a\u30af\u30c3\u30ad\u30f3\u30b0\u30b7\u30fc\u30c8<\/a>\u3092\u843d\u3057\u84cb\u3068\u3057\u3066\u4e0a\u304b\u3089\u304b\u3076\u305b\u3001\u5ba4\u6e29\u3067\u51b7\u3081\u308b\u307e\u3067\u653e\u7f6e\u3057\u307e\u3059\u3002<\/p>\n\n\n\n

\"\"
Making pear compote <\/strong>: \u2460 Cut pear into a half size and remove the center with a spoon. \u2461 Pour 300 gram water and 75 gram white wine, 75 gram superfine sugar into a saucepan and simmer it over medium heat. \u2462 Once sugar gets completely dissolved, add 15 gram lemon juice and a few drops vanilla oil. \u2463 Place the pear with cutting side up into the saucepan and simmer it to a boil. \u2464 Decrease heat to low and cap the saucepan to simmer it for about 15 minutes. At every 5 minutes simmer, rotate the pear upside down to sink well in the juice.\u2465 Remove from heat and place parchment paper on the surface. Leave it at room temperature.<\/figcaption><\/figure>\n\n\n\n

\uff1c2\uff1e\u30d1\u30fc\u30c8\u30fb\u30b9\u30af\u30ec\u306e\u4f5c\u6210<\/strong>

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\u2460\u7c89\u7815\u4e0a\u767d\u7cd630\u30b0\u30e9\u30e0\u3001\u30a2\u30fc\u30e2\u30f3\u30c9\u30d5\u30e9\u30ef\u30fc15\u30b0\u30e9\u30e0\u3001\u30d0\u30bf\u30fc60\u30b0\u30e9\u30e0\uff081 cm\u304f\u3089\u3044\u306e\u30ad\u30e5\u30fc\u30d6\u306b\u30ab\u30c3\u30c8\uff09\u3092\u30dc\u30a6\u30eb\u306b\u5165\u308c\u30da\u30fc\u30b9\u30c8\u30ea\u30fc\u30d6\u30ec\u30f3\u30c0\u30fc<\/a>\u3067\u5207\u308b\u3088\u3046\u306b\u3057\u3066\u6df7\u305c\u3066\u3044\u304d\u307e\u3059\u3002\u30e9\u30d5\u306b\u6df7\u3056\u308b\u7a0b\u5ea6\u3067\u3044\u3044\u3067\u3059\u3002
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\u2462\u6eb6\u304d\u5375\u30921\/2\u500b\u52a0\u3048\u307e\u3059\u3002\u6728\u3079\u3089<\/a>\u3067\u512a\u3057\u304f\u6df7\u305c\u3066\u82e5\u5e72\u30da\u30fc\u30b9\u30c8\u72b6\u3067\u584a\u72b6\u306b\u307e\u3068\u307e\u308b\u30ec\u30d9\u30eb\u306b\u4ed5\u4e0a\u3052\u307e\u3059\u3002
\u2463\u30e9\u30c3\u30d7\u4e0a\u306b\u5f37\u529b\u7c89\u3092\u5c11\u3057\u6492\u3044\u3066\u3001\u305d\u306e\u4e0a\u306b\u30c9\u30a6\u3092\u306e\u305b\u307e\u3059\u3002\u6b63\u65b9\u5f62\u306b\u5305\u3093\u3067\u30ed\u30fc\u30ea\u30f3\u30b0\u30d4\u30f3\u3067\u30d7\u30ec\u30b9\u3057\u3066\u5e73\u5766\u306b\u3057\u307e\u3059\u3002\u3053\u306e\u307e\u307e\u51b7\u51cd\u5eab\u3067\u7d0415\u5206\u51b7\u5374\u3057\u307e\u3059\u3002
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\u2465\u8868\u9762\u3092\u30ed\u30fc\u30ea\u30f3\u30b0\u30d4\u30f3\u3067\u524d\u5f8c\u3057\u3066\u4f59\u5206\u306e\u751f\u5730\u3092\u5207\u308a\u96e2\u3057\u307e\u3059\u3002
\u2466\u539a\u3055\u304c\u4e00\u69d8\u3067\u3001\u30d2\u30d3\u304c\u5165\u3063\u3066\u3044\u306a\u3044\u304b\u6700\u7d42\u78ba\u8a8d\u3057\u307e\u3059\uff08\u4e0d\u90fd\u5408\u304c\u3042\u308c\u3070\u5f37\u529b\u7c89\u3092\u5c11\u3057\u6492\u3044\u3066\u3001\u30b9\u30d7\u30fc\u30f3\u3067\u8efd\u304f\u62bc\u3057\u3066\u6574\u3048\u307e\u3059\uff09\u3002
\u2467\u30d5\u30a9\u30fc\u30af\u3067\u7e26\u6a2a\u306b\u8131\u6c17\u7528\u306e\u5c0f\u5b54\u3092\u3042\u3051\u3066\u304a\u304d\u307e\u3059\u3002\u4f7f\u7528\u6642\u307e\u3067\u3001\u51b7\u51cd\u5eab\u3067\u4f11\u307e\u305b\u307e\u3059\u3002\u30aa\u30fc\u30d6\u30f3\u3092180\u2103\u306b\u4e88\u71b1\u3057\u3066\u304a\u304d\u307e\u3059\u3002<\/p>\n\n\n\n

\"Making
Making pate a sucree<\/strong> : \u2460 Place 30 gram powdered superfine sugar, 15 gram almond flour, 60 gram butter (cubed) in a middle bowl and press to combine roughly. \u2461 Sieve 50 gram plain flour and 35 gram bread flour over it. Press to combine until the butter gets into the size of rice. \u2462 Pour 1\/2 volume of 1 beaten egg and mix gently with a wooden spoon until the dough settles into shape. \u2463 On a floured surface of plastic-wrap, place the dough to fold it into the square shape. Roll the dough to flatten. Chill it in a freezer for about 15 minutes.\u2464 On a floured surface, roll the dough into the 3 to 5 mm thick which should be larger than a tart pan.<\/em><\/figcaption><\/figure>\n\n\n\n
\"Making
Making a pate a sucree<\/em><\/strong> : \u2465 Loosely roll the dough around the rolling pin. Place the dough over the tart pan to be unrolled. Dust roughly to push the dough into the corner to remove any gaps. Using a floured spoon, lightly press the dough from the center to margin and flatten it evenly. Cover the rim of the pan. \u2466 Move the rolling pin to and fro along the top of the pan to trim the edges. \u2467 Confirm the dough is tightly attached to the pan with no crack. \u2468 Prick the dough all over with a fork for the air to go through the dough while baking. Chill it in a freezer for about 15 minutes. Meanwhile preheat the oven up to 170C.<\/figcaption><\/figure>\n\n\n\n

<3>\u30af\u30ec\u30fc\u30e0\u30fb\u30c0\u30de\u30f3\u30c9\uff08\u30a2\u30fc\u30e2\u30f3\u30c9\u30af\u30ea\u30fc\u30e0\uff09\u306e\u4f5c\u6210<\/strong>

\u30a2\u30fc\u30e2\u30f3\u30c9\u30af\u30ea\u30fc\u30e0\u306f\u30bf\u30eb\u30c8\u306e\u5145\u586b\u7269\u3068\u3057\u3066\u4f7f\u7528\u3055\u308c\u308b\u983b\u5ea6\u306e\u9ad8\u3044\u7f8e\u5473\u306a\u30af\u30ea\u30fc\u30e0\u3067\u3059\u3002\u4f5c\u6210\u30824\u3064\u306e\u6750\u6599\u3092\u7b49\u91cf\u6df7\u5408\u3059\u308b\u3060\u3051\u3067\u3059\u306e\u3067\u975e\u5e38\u306b\u7c21\u5358\u3067\u77ed\u6642\u9593\u3067\u5b8c\u6210\u3067\u304d\u307e\u3059\u3002
\u2460\u542b\u5869\u30d0\u30bf\u30fc50\u30b0\u30e9\u30e0\u3001\u6eb6\u304d\u537550\u30b0\u30e9\u30e0\u3001\u30d1\u30a6\u30c0\u30fc\u30b7\u30e5\u30ac\u30fc<\/a>50\u30b0\u30e9\u30e0\u3001\u30a2\u30fc\u30e2\u30f3\u30c9\u30d5\u30e9\u30ef\u30fc50\u30b0\u30e9\u30e0\u3092\u5c0f\u578b\u306e\u30dc\u30a6\u30eb\u306b\u6295\u5165\u3057\u30d5\u30e9\u30ef\u30fc\u30db\u30a4\u30c3\u30d1\u30fc\u3067\u3072\u305f\u3059\u3089\u6df7\u305c\u308b\u3060\u3051\u3067\u3059\u3002\u5b89\u5b9a\u3057\u305f\u4e73\u5316\u72b6\u614b\uff08\u30af\u30ea\u30fc\u30e0\uff09\u306b\u306a\u308c\u3070\u51fa\u6765\u4e0a\u304c\u308a\u3067\u3059\u3002\u5927\u307e\u304b\u306b\u306f\u500b\u3005\u306e\u6750\u6599\u304c\u304d\u308c\u3044\u306b\u6df7\u3056\u308a\u3042\u3063\u3066\u5747\u4e00\u306b\u306a\u3063\u305f\u72b6\u614b\u306b\u306a\u308c\u3070\u5b8c\u6210\u3067\u3059\u3002
\u2461\u51b7\u8535\u5eab\u306b\u51b7\u3084\u3057\u3066\u304a\u304d\u307e\u3059\u3002\u30a2\u30fc\u30e2\u30f3\u30c9\u30af\u30ea\u30fc\u30e0\u306f1\u65e5\u304f\u3089\u3044\u306f\u51b7\u8535\u5eab\u306b\u4fdd\u5b58\u53ef\u80fd\u3067\u3059\u304c\u52a0\u71b1\u51e6\u7406\u3057\u3066\u3044\u307e\u305b\u3093\u306e\u3067\u65e9\u3081\u306b\u4f7f\u7528\u3057\u305f\u307b\u3046\u304c\u3044\u3044\u3067\u3059\u3002\u30bf\u30eb\u30c8\u76bf\u306e\u5b8c\u6210\u5177\u5408\u3068\u306e\u517c\u306d\u5408\u3044\u306b\u306a\u308a\u307e\u3059\u304c\u3001\u9014\u4e2d\u3067\u4f5c\u696d\u3092\u4e2d\u65ad\u3057\u305f\u304f\u306a\u3063\u305f\u3068\u304d\u306f\u30bf\u30eb\u30c8\u76bf\u3068\u3068\u3082\u306b\u4e00\u6669\u5bdd\u304b\u3057\u3066\u304a\u304f\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002
\uff0a\u3053\u306e\u6642\u4f7f\u7528\u3059\u308b\u30d1\u30a6\u30c0\u30fc\u30b7\u30e5\u30ac\u30fc\u306f\u5e02\u8ca9\u306e\u30d1\u30a6\u30c0\u30fc\u30b7\u30e5\u30ac\u30fc\u304b\u30b0\u30e9\u30cb\u30e5\u30fc\u7cd6\u3092\u7c89\u7815\u3057\u305f\u3082\u306e\u3092\u4f7f\u7528\u3057\u307e\u3059\u3002<\/p>\n\n\n\n

\"\"
Making Creme d’amandes <\/strong>: \u2460 Combine 50 gram butter, 50 gram beaten egg, 50 gram powdered sugar and 50 gram almond flour in a middle bowl until the dough gets creamy and well incorporated. \u2461 Chill it in a fridge until use.<\/figcaption><\/figure>\n\n\n\n

\uff1c\uff14\uff1e\u68a8\u306e\u30bf\u30eb\u30c8\u3000Ver.01

\u524d\u3082\u3063\u3066\u30aa\u30fc\u30d6\u30f3\u3092180\u2103\u306b\u4e88\u71b1\u3057\u3066\u304a\u304d\u307e\u3059\u3002
\u2460\u51b7\u8535\u5eab\u3067\u5bdd\u304b\u3057\u3066\u304a\u3044\u305f\u30bf\u30eb\u30c8\u76bf\u306b\u30a2\u30fc\u30e2\u30f3\u30c9\u30af\u30ea\u30fc\u30e0<\/strong>\u3092\u5145\u586b\u3057\u307e\u3059\u3002
\u2461\u8584\u5207\u308a\u30b9\u30e9\u30a4\u30b9\u306b\u3057\u305f\u30d5\u30ec\u30c3\u30b7\u30e5\u306a\u68a8\u3092\u6e26\u5dfb\u304d\u72b6\u306b\u76db\u308a\u4ed8\u3051\u307e\u3059\u3002
\u2462\u30d6\u30e9\u30b7<\/a>\u3067\u8868\u9762\u306b\u30a8\u30c3\u30b0\u30a6\u30aa\u30c3\u30b7\u30e5<\/strong>\u3057\u307e\u3059\u3002\u6eb6\u304d\u53751\u500b\u5206\u3092\u4f7f\u7528\u3057\u307e\u3059\u304c\u3001\u9999\u308a\u4ed8\u3051\u306b\u30c0\u30fc\u30af\u30e9\u30e0\u3084\u30d6\u30e9\u30f3\u30c7\u30fc\u30925ml\u52a0\u3048\u3066\u652a\u62cc\u3059\u308b\u304b\u3001\u30a4\u30f3\u30b9\u30bf\u30f3\u30c8\u30b3\u30fc\u30d2\u30fc\u3092\u52a0\u3048\u3066\u30b3\u30fc\u30d2\u30fc\u30c9\u30ea\u30e5\u30fc\u30eb\u3068\u3059\u308b\u306e\u304c\u3044\u3044\u304b\u3082\u3057\u308c\u307e\u305b\u3093\uff08\u597d\u307f\u306e\u554f\u984c\u3067\u3059\uff09\u3002
\u2463\u30aa\u30fc\u30d6\u30f3\u3067180\u2103 x 30\u5206\u524d\u5f8c\u713c\u304d\u307e\u3059\u3002\u9014\u4e2d\u3067\u8868\u9762\u306e\u7126\u3052\u76ee\u304c\u5f37\u304f\u51fa\u308b\u3088\u3046\u306a\u3089\u30a2\u30eb\u30df\u30d5\u30a9\u30a4\u30eb<\/a>\u3067\u8868\u9762\u3092\u8986\u3063\u3066\u713c\u304d\u307e\u3059\u3002\u5341\u5206\u306b\u706b\u304c\u901a\u308c\u3070\u30bf\u30eb\u30c8\u76bf\u304c\u30e2\u30fc\u30eb\u30c9\uff08\u713c\u578b\uff09\u304b\u3089\u6d6e\u304d\u4e0a\u304c\u308a\u307e\u3059\u306e\u3067\u3042\u308b\u7a0b\u5ea6\u713c\u304d\u6642\u9593\u306e\u76ee\u5b89\u3068\u306a\u308a\u307e\u3059\u3002
\u2464\u6fe1\u3089\u3057\u305f\u30bf\u30aa\u30eb\u306e\u4e0a\u306b\u5929\u677f\u3054\u3068\u30aa\u30fc\u30d6\u30f3\u304b\u3089\u51fa\u3057\u3066\u51b7\u307e\u3057\u307e\u3059\u3002
\u2465\u30bf\u30eb\u30c8\u76bf\u304c\u306e\u6e29\u5ea6\u304c\u4e0b\u304c\u3063\u3066\u304d\u305f\u3089\u3001\u30af\u30fc\u30ea\u30f3\u30b0\u30e9\u30c3\u30af\u306e\u4e0a\u306b\u79fb\u52d5\u3057\u3066\u5ba4\u6e29\u3067\u51b7\u307e\u3057\u307e\u3059\u3002
\u2466\u713c\u304d\u578b\u304b\u3089\u5916\u3057\u3066\u76bf\u306b\u79fb\u3057\u51b7\u8535\u5eab\u30673\u6642\u9593\u307b\u3069\u51b7\u307e\u3057\u3066\u5b8c\u6210\u3067\u3059\u3002\u5e95\u677f\u3092\u30bf\u30eb\u30c8\u304b\u3089\u5916\u3059\u6642\u306f\u30d1\u30ec\u30c3\u30c8\u30ca\u30a4\u30d5\u3092\u7528\u3044\u3066\u5272\u308c\u306a\u3044\u3088\u3046\u306b\u614e\u91cd\u306b\u5206\u96e2\u3057\u307e\u3059\u3002<\/p>\n\n\n\n

\"Pear
Pear Tart Version 1<\/strong> : Preheat the oven up to 180C. \u2460 Fulfill the tart crust with the almond cream (creme d’amandes). \u2461 Slice the pear into 5mm width. Place it as you like ( ie. tornade). \u2462 Combine 5 gram dark rum and 1 beaten egg. Egg-wash the surface with a brush. \u2463 Oven-bake at 180C for about 30 minutes. \u2464 Let it cool at room temperature. Then chill it in a fridge for at least 3 hours.<\/figcaption><\/figure>\n\n\n\n

\uff1c5\uff1e\u68a8\u306e\u30bf\u30eb\u30c8\u3000Ver.02

\u524d\u3082\u3063\u3066\u30aa\u30fc\u30d6\u30f3\u3092180\u2103\u306b\u4e88\u71b1\u3057\u3066\u304a\u304d\u307e\u3059\u3002
\u2460\u82af\u3092\u304f\u308a\u629c\u3044\u305f\u68a8\u3092\u5c11\u3057\u539a\u3081\u306b\u30b9\u30e9\u30a4\u30b9\u3057\u307e\u3059\u30023\u7b49\u5206\u307e\u305f\u306f4\u7b49\u5206\u306b\u7e26\u5272\u308a\u3057\u305f\u68a8\u304c\u304a\u624b\u9803\u306a\u30b5\u30a4\u30ba\u306e\u30b9\u30e9\u30a4\u30b9\u306b\u306a\u308a\u307e\u3059\u3002
\u2461\u30bf\u30eb\u30c8\u76bf\u306b\u30a2\u30fc\u30e2\u30f3\u30c9\u30af\u30ea\u30fc\u30e0\u3092\u5145\u586b\u3057\u305f\u5f8c\u3001\u4e0b\u56f3\u306e\u3088\u3046\u306b\u68a8\u3092\u76db\u308a\u4ed8\u3051\u307e\u3059\u3002
\u2462\u6eb6\u304b\u3057\u30d0\u30bf\u30fc20\u30b0\u30e9\u30e0\u5206\u3092\u8868\u9762\u306b\u30d6\u30e9\u30b7\u3067\u5857\u308a\u307e\u3059\u3002
\u2463\u30aa\u30fc\u30d6\u30f3\u3067180\u2103 x 30\u5206\u524d\u5f8c\u713c\u6210\u3057\u307e\u3059\u3002
\u3053\u306e\u76db\u308a\u4ed8\u3051\u65b9\u306f\u3001\u30ab\u30c3\u30c8\u3057\u305f\u6642\u306e\u65ad\u9762\u304c\u7f8e\u3057\u304f\u68a8\u306e\u30bf\u30eb\u30c8\u3067\u306f\u304a\u6c17\u306b\u5165\u308a\u3067\u3059\u3002\u30b5\u30e0\u30cd\u306e\u5199\u771f\u306f\u3053\u308c\u304c\u4e0a\u304c\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n

\"Pear
Pear Tart Version 2<\/strong> : Preheat the oven uo to 180C. \u2460 Slice the pear ( previously removed its core ) vertically. \u2461 Fulfill the crust with the almond cream. Place the sliced pear like the second picture with about 60 degrees tilted. \u2462 Brush the surface with melted butter usually in 20 gram prepared. \u2463 Oven-bake at 180C for about 30 minutes.<\/figcaption><\/figure>\n\n\n\n

\uff1c6\uff1e\u68a8\u306e\u30bf\u30eb\u30c8 Ver.03

\u524d\u3082\u3063\u3066\u30aa\u30fc\u30d6\u30f3\u3092170\u2103\u306b\u4e88\u71b1\u3057\u3066\u304a\u304d\u307e\u3059\u3002
\u3053\u306e\u5834\u5408\u306f\u3001\u5148\u306b\u30bf\u30eb\u30c8\u76bf\u3092\u713c\u304d\u307e\u3059\u3002\u2192Tart\u3092\u4f5c\u308b\uff08\u305d\u306e\uff11\uff09\u53c2\u7167<\/strong>
\u2460\u8868\u9762\u306b\u30a2\u30eb\u30df\u30d5\u30a9\u30a4\u30eb\u3092\u6577\u3044\u3066\u305d\u306e\u4e0a\u306b\u03c618 cm\u306e\u30b1\u30fc\u30ad\u30d1\u30f3<\/a>\u7528\u306e\u5e95\u84cb\u3092\u306e\u305b\u307e\u3059\u3002\u3053\u306e\u4e0a\u306b\u91cd\u3057\u3068\u3057\u3066\u30e9\u30e1\u30ad\u30f3<\/a>\u3092\u306e\u305b\u307e\u3059\u3002\u3053\u308c\u306f\u713c\u3044\u305f\u3068\u304d\u306b\u5e95\u304c\u6d6e\u304d\u4e0a\u304c\u308b\u306e\u3092\u9632\u6b62\u3059\u308b\u305f\u3081\u3067\u3059\u3002\u30bf\u30eb\u30c8\u30b9\u30c8\u30fc\u30f3\u3092\u4f7f\u3046\u306e\u3082\u3044\u3044\u3068\u601d\u3044\u307e\u3059\u304c\u308f\u3056\u308f\u3056\u8cfc\u5165\u3059\u308b\u307b\u3069\u306e\u3082\u306e\u3067\u3082\u306a\u3044\u3068\u601d\u3044\u307e\u3059\u3002
\u2461\u30aa\u30fc\u30d6\u30f3\u306b\u5165\u308c\u3066170\u2103\u306715\u5206\u307e\u305a\u713c\u304d\u4e0a\u3052\u307e\u3059\u3002\u3053\u306e\u3042\u3068\u4e00\u56de\u53d6\u308a\u51fa\u3057\u3066\u91cd\u3057\u3068\u30a2\u30eb\u30df\u30db\u30a4\u30eb\u3092\u53d6\u308a\u9664\u304d\u307e\u3059\uff08\u30d1\u30f3\u30ca\u30b3\u30c3\u30bf\u3084\u30b3\u30b3\u30ca\u30c4\u30df\u30eb\u30af\u3092\u5f8c\u3067\u5145\u586b\u3059\u308b\u5834\u5408\u306f\u3001\u3053\u3053\u3067\u6b8b\u308a\u306e\u6eb6\u304d\u5375\u3067\u30a8\u30c3\u30b0\u30a6\u30aa\u30c3\u30b7\u30e5\u3057\u3066\u304a\u304f\u3068\u30bf\u30eb\u30c8\u3078\u306e\u3057\u307f\u8fbc\u307f\u3092\u6291\u3048\u3066\u304f\u308c\u307e\u3059\uff09\u3002\u30aa\u30fc\u30d6\u30f3\u306b\u623b\u3057\u3055\u3089\u306b170\u2103\u306715\u5206\u8ffd\u52a0\u713c\u304d\u3057\u3066\u4ed5\u4e0a\u3052\u307e\u3059\u3002
\u2462\u53d6\u308a\u51fa\u3057\u3066\u30af\u30fc\u30ea\u30f3\u30b0\u30e9\u30c3\u30af\u306e\u4e0a\u3067\u5e38\u6e29\u3067\u51b7\u307e\u3057\u307e\u3059\u3002
\u2463\u30e1\u30bf\u30eb\u30dc\u30a6\u30eb\u306b100\u30b0\u30e9\u30e0\u306e\u51b7\u305f\u3044\u751f\u30af\u30ea\u30fc\u30e0\u306815\u30b0\u30e9\u30e0\u306e\u4e0a\u767d\u7cd6\u3092\u6295\u5165\u3057\u3066firm peak\u307e\u3067\u96fb\u52d5\u30db\u30a4\u30c3\u30d1\u30fc\u3067\u652a\u62cc\u3057\u307e\u3059\u3002\u6b21\u306b100\u30b0\u30e9\u30e0\u306e\u30a4\u30c1\u30b8\u30af\u306e\u30d4\u30e5\u30fc\u30ec\u3092\u6ce8\u304e\u96fb\u52d5\u30db\u30a4\u30c3\u30d1\u30fc\u3067\u6df7\u305c\u307e\u3059\u3002\u6700\u5f8c\u306b100\u30b0\u30e9\u30e0\u306e\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\u3092\u6295\u5165\u3057\u96fb\u52d5\u30db\u30a4\u30c3\u30d1\u30fc\u3067\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\u306e\u584a\u304c\u306a\u304f\u306a\u308b\u307e\u3067\u96fb\u52d5\u30db\u30a4\u30c3\u30d1\u30fc\u3067\u652a\u62cc\u3057\u307e\u3059\u3002\u6700\u5f8c\u306b\u7c89\u30bc\u30e9\u30c1\u30f38\u30b0\u30e9\u30e0\u3092\u6c3440\u30b0\u30e9\u30e0\u306b\u6eb6\u89e3\u3057\u305f\u3082\u306e\u3092\u6295\u5165\u3057\u3066\u5747\u7b49\u306b\u306a\u308b\u307e\u3067\u6df7\u305c\u307e\u3059\u3002
\u2464\u30a4\u30c1\u30b8\u30af\u306e\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\u30e0\u30fc\u30b9\u3092\u5145\u586b\u3057\u307e\u3059\u3002
\u2465\u30b3\u30f3\u30dd\u30fc\u30c8\u306e\u68a8\u3092\u597d\u304d\u306a\u5f62\u306b\u30b9\u30e9\u30a4\u30b9\u3057\u3066\u305d\u306e\u4e0a\u306b\u76db\u308a\u4ed8\u3051\u307e\u3059\u3002
\u2466\u51b7\u8535\u5eab\u30671\u6669\u5bdd\u304b\u3057\u3066\u30e0\u30fc\u30b9\u3092\u4ed5\u4e0a\u3052\u307e\u3059\u3002<\/p>\n\n\n\n

\"Pear
Pear Tart Version <\/strong>3 : \u2460 Place aluminum foil over the tart crust. Put a ramekin over a plate of a cake pan on the aluminum foil for weight. \u2461 Oven-bake at 170C for 15 minutes. Remove the plate and the foil, add further oven-bake at 170C for 15 minutes. \u2462\u3000Let the baked crust cool at room temperature. \u2463 Meanwhile, electric-whisk 100 gram heavy cream and 15 gram superfine sugar in a metal bowl until the firm peak form. Pour 100 gram fig puree and continue electric-whisking until well incorporated. Dump 100 gram cream cheese into it . Electric-whisk until the no streak of the cream cheese can be seen. Pour 8 gram powdered gelatin with 40 gram warm water into the cream cheese to electric-whisk until well combined. \u2464 Fill the crust with the cream cheese mousse. \u2465 Slice the compote pear and place it on the surface of the tart. \u2466 Chill it in a fridge overnight.<\/figcaption><\/figure>\n\n\n\n

\uff13\u3064\u306e\u30d0\u30fc\u30b8\u30e7\u30f3\u306e\u30bf\u30eb\u30c8\u3092\u4f5c\u6210\u3057\u307e\u3057\u305f\u3002\u3053\u308c\u3089\u306f\u57fa\u672c\u6280\u8853\u306e\u7d44\u307f\u5408\u308f\u305b\uff08= Building Method)\u3067\u69cb\u6210\u3055\u308c\u307e\u3059\u306e\u3067\u3053\u306e\u8fba\u304c\u304d\u3063\u3061\u308a\u3057\u3066\u304f\u308b\u3068\u6570\u5f0f\u3092\u5909\u5f62\u3059\u308b\u304c\u3054\u3068\u304f\u3044\u308d\u3044\u308d\u306a\u30aa\u30ea\u30b8\u30ca\u30eb\u306a\u4f5c\u54c1\u3092\u4f5c\u6210\u3067\u304d\u307e\u3059\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"

\u68a8\u306e\u30bf\u30eb\u30c8\uff08Pear Tart)\u3092\u4f5c\u308b\u3002 \u30bf\u30eb\u30c8\u751f\u5730\u306f\u3001\u30d1\u30a4\u751f\u5730\u306b\u6bd4\u3079\u308b\u3068\u697d\u306b\u4f5c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002\u9069\u5ea6\u306a\u67d4\u3089\u304b\u3055\u3068\u7518\u307f\u306e\u3042\u308b\u30d5\u30ec\u30c3\u30b7\u30e5\u306a\u56fd\u7523\u68a8\u3092\u4f7f\u3063\u3066\u30bf\u30eb\u30c8\u30923\u7a2e\u985e\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002 Ingredients : \u6750\u6599\u3068\u914d\u5408 … <\/p>\n

“Tart\u3092\u4f5c\u308b\uff08\u305d\u306e\uff13\uff09; \u68a8\u306e\u30bf\u30eb\u30c83\u7a2e : \u30d1\u30fc\u30c8\u30b9\u30af\u30ec\u3068\u68a8\u306e\u30b3\u30f3\u30dd\u30fc\u30c8\u3092\u7528\u3044\u3066\u601d\u3044\u3064\u304f\u307e\u307e\u306b\u30bf\u30eb\u30c8\u3092\u4f5c\u3063\u3066\u307f\u305f\u3002” \u306e<\/span>\u7d9a\u304d\u3092\u8aad\u3080<\/a><\/p>\n","protected":false},"author":1,"featured_media":2587,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[205,201,7,12,28],"tags":[198,179,193,212,130,131],"_links":{"self":[{"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/posts\/2541"}],"collection":[{"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/comments?post=2541"}],"version-history":[{"count":47,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/posts\/2541\/revisions"}],"predecessor-version":[{"id":2712,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/posts\/2541\/revisions\/2712"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/media\/2587"}],"wp:attachment":[{"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/media?parent=2541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/categories?post=2541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/tags?post=2541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}