Food nd wine mgzine pear tart recipe9/5/2023 And it looks very nice as presentation with the red wine sauce. The dough tasted very nice and different with the yeast in it. It was just as great for breakfast as for dessert! If anything the flavor got better the second day. I still went thru with it, it's in the oven now! :) We'll see, but doubt success. Serve with sauce and crème fraîche.Īm I missing something? Where does the sour cream go in? Also, my dough didn't double in volume. Step 5īake tart until edge is brown, pears are tender and crust is cooked through, about 30 minutes. Sprinkle pears and dough edge with 2 tablespoons sugar. Starting at edge of pan and leaving 1/2-inch plain border, arrange pear slices close together in concentric circles on dough. Position rack in top third of oven preheat to 400☏. Cook until syrup thickens and boils, whisking occasionally, about 1 minute longer. Mix cornstarch and 1 teaspoon water in small bowl stir into wine syrup. Boil wine syrup in pan until reduced to 1 cup, about 4 minutes. Using slotted spoon, transfer pears to plate. Reduce heat to medium-low simmer until pears are tender, about 8 minutes. Stir wine and 3/4 cup sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils. Meanwhile, prepare filling and sauce: Step 2.Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours. Using buttered fingertips, press dough onto pan bottom. Using on/off turns, blend until sticky dough forms. Add butter using on/off turns, blend until butter is reduced to pea-size pieces. Mix flour, sugar, yeast and salt in processor. Serve warm or at room temperature with a dollop of crème fraîche.Butter 9-inch springform pan. Cool in the tin slightly, then remove and transfer to a wire rack. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Lift into the pastry case and arrange in a circle. Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out. Cut the pears in half lengthways and, using a teaspoon, scoop out and discard the core from the centre.Trim off any excess pastry and spread the frangipane evenly on top. Don’t worry if it breaks up, as this is a very short, crumbly pastry – you can just patch it together in the tin and mould it up the sides, making sure it is even all over. On a lightly floured work surface, roll out the pastry to a circle large enough to line the tart tin. Preheat the oven to 190☌/fan170☌/gas 5.Remember – they will continue to cook in the oven.) (Angela Hartnett’s tip: Don’t overcook the pears – a knife should just pierce them easily. Set aside for 15 minutes, or until cool enough to handle. Simmer for 20 minutes, then remove the pears to a plate with a slotted spoon and discard the liquor and solids. Weigh down with a saucer or small saucepan lid so that the pears stay submerged in the poaching liquor. Cut out a circle of baking paper large enough to fit inside the pan, and lay on top of the pears.Add some more water to just cover the pears. Split the vanilla pod in half, scrape out the seeds and add to the pan with the pod. Squeeze the juice from the lemon into the pan and add the squeezed lemon and orange zest. Peel the pears and add to the pan, along with the cinnamon and cloves. Put the sugar in a saucepan, pour in 500ml water and place over a medium heat. Gradually beat in the eggs, one at a time, then fold in the ground almonds and flour. Cream the butter and sugar together in a large bowl until light and fluffy. (Angela Hartnett’s tip: I make the pastry on a floured work surface in the traditional Italian way, but feel free to do it in a bowl if you prefer.) Wrap in cling film and chill for at least 30 minutes. Knead lightly, until it comes together in a smooth ball – you might need to add 1 teaspoon cold water if the dough is very crumbly. Make a well in the centre, add the egg yolks and, using your fingers, gradually draw in the flour. Using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs. Cut the butter into cubes and dot over the flour.
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