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    Pears and almonds

    Eternal love to tarts

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  • If you haven’t noticed yet, I love tarts! I feel like it is an under-appreciated art form and now that autumn is here to stay and the cold is here to stay, I can’t think of anything better than getting home to bake a tart and minutes later eat it straight out from the oven with a cup of warm tea. To me, that is my solution for the cold, so I decided to bake this poached pear tart.

    This recipe is not mine completely, it is from Zoe Bakes if you don’t know her, you should look for her Instagram right now, I love her stories and recipes.

    This tart is with chai tea poached pears with a filling of frangipane, finished with some crunchy laminated almonds. It is a very elegant French style tart, but it is so simple to make and of course delicious!

    When I baked it, it only lasted an hour, I had time to snap some pictures of it and then we just ate it warm. One of our neighbors and friend, Lisa, from Copenhagen, smelled the tart and decided she had to come and eat it (it is a true story) the tart is that good. After that day Lisa comes every Saturday to check if I am taking something from the oven.

     

     

     

     

     

    Poached pears and almond tart

    Preparation time: 2 hours
    Servings: 6 porsions

    Ingredients

    Sweet Pastry 

    • 200 g room temperature butter
    • 125 g icing sugar
    • 40 g almond meal
    • 75 g eggs
    • 4 g salt
    • 335 g flour
    • 1 vanilla pod

    Poached Pears 

    • 4 pears bosc or williams
    • 5 cups of water
    • 1/4 cup of black tea
    • 1 cinnamon stick
    • 2 anise stars
    • 3 cardamom seeds
    • 1 clove
    • some pieces of ginger and orange peel
    • 1 cup of sugar (250 g)

    Frangipane (almond filling)

    • 125 g butter room temperature
    • 125 g caster sugar
    • 1 egg
    • 125 g almond meal
    • 50 g laminated almonds

     

     

    Preparation

    Sweet Pastry

    1. Mix with your hands the butter, the sugar, almond meal, salt, flour, and vanilla.
    2. At the end add the eggs, until it all comes together.
    3. Cover the dough with cling film and put it in the fridge for at least one hour.
    4. Prepare a tart mold with baking paper and fold the dough in the mold, bake at 170ºC for 16 minutes or until it is lightly golden.

    Poached pears

    1. Peel the pears and take out very carefully the core from the bottom, making a small hole.
    2. Put the water to boil, add all the seeds and the sugar, let the water boil to the minimum and put the pears in the pot, constantly looking at them and moving them, so they cook regularly.
    3. This could take from 40 minutes to 2 hours, depending on the size of the pears and the temperature of the water.
    4. Once they are ready, take them out of the water and let the water run off the pears, they can last for 6 days in a sealed container in the fridge.

    Frangipane

    1. Beat the butter and the sugar, until creamy, once it is all together, we add the eggs and the almond meal at the end.
    2. Once the tart is baked, we add the frangipane mix with a piping bag to halve the tart case.
    3. Cut the pears horizontally, but without cutting all the way through them, keeping the shape of the pears.
    4. Put the pears on top of the almond cream and put the laminated almonds and bake to 170ºC until it is golden.

    Enjoy!

     

    Posted on 17 de October, 2018.

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