![]() Putting it together is simple and the result is an extraordinary looking and tasting pear tart. The best thing about this tart recipe is that all components of it can be made a couple days in advance and in the case of the crust even weeks. Not overpowering but a subtle behind the scenes flavour that you would miss if it wasn’t there. So delicious!! The addition of rum was perfect and it made it taste more like a creamy marzipan filling. I couldn’t help eating little spoonfuls of this cream while preparing the tart. It’s rich nutty and custardy, warm and sweet making each bite of it memorable. None of the flavours over power each other and they work so well together.įrangipane is nothing more than an almond cream that’s baked and puffs up beautifully and envelops the pears delicately. The result is wonderfully fragrant succulent pears that will beautifully line the tart. They are poached in a white wine syrup sauce with lots of spices including fresh rosemary which I think pairs perfectly with pears – unintentional homonyms. I also chose to use pie weights or dried beans instead of just pricking the dough when blind baking because I wanted to ensure the crust would not puff up. If I was using a filling like mascarpone or a no bake filling then you would have to fully bake it before filling. Because the filling needs to be baked the tart should be partially baked. Some recipes do not call for partially baking or blind baking the tart like this one. Stay tuned I have a pumpkin tart coming soon and will be trying the new technique and will keep you posted. It’s marvellously easy to make and I’m experimenting with an even easier way of placing it into the pan other than the whole rolling it between paper and placing it that way. Unlike a flaky pie crust, pâte sablée is crisp and more cookie-like. Pâte sablée is a classic French shortcrust pastry dough that, once baked, becomes the base for any tart you can imagine. I thought this classic French tart was going to be incredibly hard and complex to make (probably because of the fancy unfamiliar names of the crust and filling) but it turned out to be easier than I thought and a lot more forgiving than I thought also. ![]() I have always wanted to make a tart like this and was geared up to make one when I got my tart pan. Serve warm or cool with a dollop of whipped cream or a scoop of vanilla ice-cream.Pear and almond seem to pretty much belong together and in this tart they work perfectly.The filling should be close to fully set before being removed from the oven. Pour this filling over the tart as soon as possible and bake at 175C for about 45 minutes. Remove from heat and allow to cool slightly but whisk into the egg mixture while still very warm. Brown the butter in a small saucepan over a low heat until dark brown.To make the filling, whisk together the sugar and eggs until lightened in colour, then whisk in the flour, cardamom and a pinch of salt.Slice each poached pear half into three pieces and arrange in the prepared pastry case. ![]() The pears, returned to the cold syrup, can be kept in the fridge for a few days. Simmer until the pears are just soft, about 15 minutes, then remove from the syrup and chill.Put the pear halves into the syrup, add the lemon juice, cover with a square of greaseproof paper to keep the pears submerged, and put the lid on the saucepan.In a non-reactive saucepan bring the sugar and water to the boil with the vanilla bean (split lengthwise and seeds scraped into water) and lemon rind.Bake at 180C for 10-15 minutes then remove the weights and bake for a further 5-10 minutes until the shell is golden. Use baking paper and pie weights or dried pasta to weigh down the tart case as it bakes.Freeze the case or chill well until you are ready to bake. Trim the pastry slightly above the edge of the tin to allow for shrinkage during cooking. ![]() On a floured surface roll the dough out slightly larger than your tart tin.Collect the pastry into a ball, wrap in plastic wrap and chill in the fridge for at least one hour.A slightly drier pastry will yield a crisper, more crumbly crust, although it will be a bit more difficult to roll out. Add the egg yolk and enough water to just bring the dough together so it holds. ![]() Stop when the mixture looks like coarse breadcrumbs.
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