Prepare the Pastry: In a large bowl, combine the Pastry ingredients. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a skillet, melt the Butter over medium heat. Add the Partridge and cook until browned. Add the Pears, White Wine, Thyme, Salt, and Pepper. Cook until the pears are tender and the liquid has reduced.
Assemble the Tartlets: Preheat oven to 375°F (190°C). Roll out the Pastry and cut into 6 circles. Press into tartlet tins. Fill each tartlet with the Partridge and Pear Filling.
Bake: Brush the edges of the tartlets with the Egg Wash. Bake for 20-25 minutes, or until golden brown.
Ingredients
6
1 1/4 cups156 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cubed
1/4 tsp1.25 mLSalt
3-5 tbsp45-75 mLIce water
1 lb454 gPartridge-boneless, skinless, diced
2300 gPears-peeled, cored, diced
1/4 cup60 mLDry white wine
1 tbsp15 mLButter
1 tsp5 mLFresh thyme-chopped
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
150 gEgg
1 tbsp15 mLMilk
Equipment
Large bowl
Skillet
Rolling pin
Tartlet tins
Pastry brush
Instructions
Prepare the Pastry: In a large bowl, combine the Pastry ingredients. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a skillet, melt the Butter over medium heat. Add the Partridge and cook until browned. Add the Pears, White Wine, Thyme, Salt, and Pepper. Cook until the pears are tender and the liquid has reduced.
Assemble the Tartlets: Preheat oven to 375°F (190°C). Roll out the Pastry and cut into 6 circles. Press into tartlet tins. Fill each tartlet with the Partridge and Pear Filling.
Bake: Brush the edges of the tartlets with the Egg Wash. Bake for 20-25 minutes, or until golden brown.
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