Poor straw tart

Recipe by Chef Sylvain - Long live pastry!

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.

MediumFrenchServes 8

Printable version with shopping checklist

Source Video
1h 35m
Prep
58m
Cook
18m
Cleanup
2h 51m
Total

Cost Breakdown

Total cost:$20.55
Per serving:$2.57

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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