![]() You can make a blue cheese, chicory and toasted walnut salad with the leftover pears, too – one of my desert island dishes. I also love to make the tart with nutmeg instead of cinnamon, poaching the pears with a bay leaf and red wine instead of a straight stock syrup. The filling is delicious with blackberries. Place Put in the middle of the oven for 20-25 minutes until just set. Cut the halves into slices and arrange around the tart case, then pour over the filling (if you have too much, see below). Remove the pears from their poaching liquid. Arrange pastry over caramelized pears, tucking edge. Remove, leave to cool and turn down the heat to 180C/350F/gas 4.įor the filling, beat together the eggs and caster sugar, then stir in the creme fraiche and cinnamon. Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Remove the beans and paper, brush the base with the remaining egg white and return to the oven for five to 10 minutes, until the pastry is golden brown. Remove the pastry from the freezer, cover with baking paper and some baking beans, and bake for 15 minutes. Simmer for 10-20 minutes, until tender, then cool. Once the sugar has dissolved, add the pears and cover with a round of greaseproof paper to keep them submerged. Make a sugar syrup by putting the ginger, lime zest and juice, sugar and water into a wide pan and bringing to simmering point. Sprinkle with almonds bake 5 minutes longer. Bake at 450 for 15 minutes or until crust is golden and filling is bubbly. Fold up edges of crust over filling, leaving center uncovered. Prick the base all over with a fork, then freeze for 20 minutes. In a large bowl, combine 3/4 cup sugar and flour add pears and toss to coat. Press evenly across the base and up the sides with your fingers, sprinkle with a little flour and use a small glass to roll it flat. Remove from the pan and set aside to drain on kitchen paper. Now coarsely grate the pastry into a 25cm tart tin. Fry the pear slices for 12 minutes on each side, or until lightly browned on both sides. Roll the dough into a ball, flatten slightly, wrap in clingfilm and leave to rest in the fridge for at least half an hour. Add the egg yolk, blitz again until incorporated, then add just enough egg white to bind it all together (reserve the rest for later). Prep 20 min Rest 50 min Freeze 20 min Cook 25 min Serves 8-10įor the pastry 190g plain flour, plus extra for dusting 30g icing sugar A pinch of salt 100g chilled butter, chopped, plus extra for greasing 1 egg, separated, the white lightly beatenįor the pears 1 large thumb fresh ginger, peeled and finely sliced Zest and juice of 1 lime 200g caster sugar 500ml water 4-5 firm pears (depending on size), peeled, cored and halvedįor the filling 3 eggs 75g caster sugar 200g cr eme fraiche 2 tsp ground cinnamonįirst, make the pastry by blitzing the flour, icing sugar, salt and butter in a food processor for 20-30 seconds.
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