To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. Sprinkle the almonds over or around the tart and garnish with mint. Turn the plate and dish over in one movement then carefully remove the dish. Optional: dust tart with confectioners’ sugar and serve with whipped cream and apple caramel sauce. Transfer tart to a wire rack and cool completely. Bake tart at 350✯ until golden, 4050 minutes. Place the par-baked tart shell on a baking tray and layer in the pear slices to slightly overlap. Make sure there are no flour or sugar lumps. Place a serving plate upside down over the pie dish. Arrange pear slices over top of frangipane. In a large bowl whisk together the sugar, eggs, cream, vanilla extract, almond extract, salt, and flour, mix until evenly combined. Use the palette knife to loosen the pastry from the dish. Bake in a preheated oven for 25 minutes or until the pastry is light brown. Place the pastry over the pears and use a palette knife to press it against the edge of the dish. Cut some of the slices smaller to fill in all the spaces.Ĭut the pastry in a circle that is slightly larger than the dish. Place the pears evenly around the base of the dish. Transfer to oven and bake for 10 - 12 minutes or until golden. 1 minutes Total Time 2 hours Ingredients 10 Servings crust 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, or one 14- to 16-ounce package all-butter puff pastry (1 to 2 sheets. This will allow the steam to escape and prevent the crust from puffing up while it bakes. Stir in the ginger and pour the syrup into a 25cm round pie dish. Press firmly into the bottom of the pan and up the sides, as evenly as you can. Add the sugar and stir over a low heat until the sugar has dissolved. The winner of my brocante tour giveaway, a one T Scott still hasn’t been in touch to claim his or her prize.Melt the butter in a saucepan. Bring to the table and wave to your delirious fans, smile graciously and murmur “no really, it’s nothing …. Remove from the oven and leave to cool slightly before turning upside down onto your serving platter. Add the butter and toss together until all the dry ingredients are evenly moistened. Make the topping: In a medium bowl, combine the oats, flour, almonds, brown sugar and salt. Bake until the pastry crust is golden brown. Prepare the fruit: In a large bowl, toss together the pears, ginger, lemon juice, cornstarch, cinnamon and salt. Pop your pan into the oven pre-heated to 190, or gas 5. Once the sugar has just turned golden brown, take the pan off the heat and gently lay the pastry crust over the fruit, making sure it fits snugly to the pan. Turn up the heat and cook gently first to melt the butter, then more quickly to caramelise the sugar. Lay the pears, peeled, cored and halved, arranged carefully, thinking how they will look when the tart is served ‘bottom-up’. Place the large slice of butter in a heavy based pan or skillet, pour in the sugar. I use an old frying pan that lost its handle many years ago! For the Crust: 1 sheet frozen puff pastry (half of 17. Check out A Night of Comfort (Updated Comfort Food Dinner) which includes this recipe. Vanilla-Spiced Caramel and Pear Tart source: Bon Appetit, November 2010. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. You’ll also need five or six pears, peeled, cored and halved, about 4 oz or 120 grams of butter and the same of sugar and and most importantly a heavy based frying pan or skillet, that can cook both over heat and also in the oven. This delicious Caramel-Pear Tart recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR. To make this delicious dessert you will need a sheet of sweet or short pastry, or even puff pastry if you prefer. One of our favourite parts about winter is the beautiful seasonal produce that becomes available, like super sweet pears. This recipe is a chic and tasty alternative to the traditional apple tarte Tatin, made famous when the Tatin sisters chose to present their apple pie upside down, showing off the beautiful fruit caramelised in the cooking juices. From our ginger, pear and pistachio crumbles to our raspberry and pear bread, tarte tatin and impossible pie, it doesnt get much better than this. Pears and apples are our local autumn fruit, and I love to use them for baking.
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