INGREDIENTS
Poached pears
| 4 Buerre bosc pears, peeled
2 cup verjuice 2 cupswater 2/3 cup caster sugar 4 bay leaves |
Frangipane
| 120g unsalted butter, softened
120g caster sugar 2 free range eggs ¼ cup reduced pear poaching liquid 1 tsp vanilla paste 30g plain flour 120g almond meal |
Sour cream pastry
| 200g chilled unsalted butter, small diced
250g plain flour |
125ml sour cream
500ml double cream, 50-70% milk fat for serving
METHOD
Sour cream pastry
| 1. | Add the butter and flour to the bowl of a food processor. Pulse to combine, resembling fine bread crumbs. Add ¾ of the sour cream and pulse to incorporate then add the remaining sour cream and continue pulsing until the dough just starts to combine. |
| 2. | Tip the pastry out onto a clean work bench and bring together by hand, forming it into a rough rectangle, approximately 2cm thick. Wrap in cling wrap and refrigerate for 10–20 minutes to rest. Roll the sour cream pastry into a sheet approximately 3mm thick, wrap with cling film and refrigerate ready for use. |
Frangipane
| 1. | Using an electric mixer, beat butter and sugar until thick and pale. Add the eggs one at a time, and then add the reduced poaching liquid and vanilla. Fold in flour and almond meal until just combined. |
Poached pears
| 1. | Place the pears into a medium sized saucepan. Pour over the verjuice and water, which should just cover the pears, then add the sugar and bay leaves. Place saucepan over medium-high heat, Induction setting 7. Bring to boiling point, then reduce the heat to medium-low, Induction setting 4, placing a lid on the saucepan and gently simmer for approximately 40 minutes or until the pears are cooked through but still intact. |
| 2. | Remove the pears from the poaching liquid and set aside to cool. Meanwhile, increase the heat and bring the verjuice poaching liquid to the boil and reduce to 1 cup volume. Remove from the heat and set aside for filling and serving. When the pears are cooled, cut in half and remove the core. |
Final Preparation
| 1. | Pre-heat Oven on Bottom Heat at 160°C with a Baking tray placed on shelf position 1. |
| 2. | Line 8 greased loose based tart tins (9.5cm x 1.5cm), allow the edge of the pastry to come above the tin by 5mm. Dock the pastry evenly with a fork, then place into the refrigerator to chill for 15 minutes. |
| 3. | Divide the frangipane filling between the tart shells, approximately 1½ tablespoons each, then place half a pear on top, gently pressing it into the filling. Place onto the tray in the pre-heated Oven to Bake. After 17 minutes of baking, change the setting to Intensive Bake at 160°C and continue to Bake for a further 6 minutes until the filling has risen and is golden brown. |
| 4. | Remove from Oven and set aside on a wire rack to cool slightly. |
| 5. | Serve warm with double cream and a drizzle of poaching liquid. |
Notes
| · Poach pears on the day of baking; chilling in the fridge alters the delicate texture.
· Frangipane filling can be made in advance and kept in the refrigerator for up to two days but should be at room temperature before baking. · Sour cream pastry can made in advance; roll to 3mm thickness first and then wrap with cling film and freeze ready for use. Defrost frozen pastry for 1-2 hours at room temperature or overnight in the refrigerator. |
Carême sour cream pastry is a suitable ready-made alternative available from many supermarkets.
APPLIANCE / FUNCTION
Miele
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