COOKING COMPANION
Sweet... PEAR TART
This poached pear tart is a straightforward but delectable recipe. The pears are gently poached in a syrup fl avoured with lemon giving the fi nished tart a simple but vibrant fl avour.
Serves 10
FOR THE FRANGIPANE 100g unsalted butter at room temperature
100g caster sugar 2 large eggs 100g ground almonds
FOR THE POACHED PEARS 150g caster sugar 1 lemon 2 Conference or Bosc pears
FOR THE PASTRY
1 portion of pâte brisée (see recipe, p.54) Chilled fl our, for dusting
FOR THE DECORATION 2 tbsp fl aked almonds 2 tbsp clear apricot jam
1 To make the frangipane, put the butter and sugar in a bowl and beat together for 5 mins or until light and fl uff y. Add the eggs one at a time, beating until fully combined before adding the next. Add the ground almonds and mix to combine. Set aside until needed.
2 To poach the pears, put 500ml of water and the caster sugar in a medium pan. Using a sharp knife, cut off 3 strips of lemon zest and add to the pan. Bring the mixture to a gentle simmer over a medium heat. Squeeze the juice from the lemon into a bowl and set aside. Peel, halve and core the pears, putting them into the bowl of lemon juice to prevent the fruit from browning as you
work. Add the pears and lemon juice to the syrup and poach for 15–20 mins or until tender. Remove the pan from the heat and set aside while you prepare the tart.
3 To make the tart, roll out the pastry on a lightly fl oured work surface into a rectangle about 2–3mm thick. Use the pastry to line a 35 x 11cm loose-based tart tin. Transfer the tart shell to the fridge for 30 mins or until fi rm. Preheat the oven to 180C/gas 4.
4 Line the pastry with a sheet of baking parchment and fi ll with baking beans or rice. Bake for 20 mins then remove the parchment and baking beans, and bake for a further 5 mins or until the base is a pale golden colour. Remove from the oven and leave to cool for 5 mins.
5 To assemble the tart, fi ll with the frangipane, spreading it into an even layer. Press the pears into the frangipane, cut-side down, and sprinkle the tart with the fl aked almonds. Bake for 25–30 mins until the frangipane is golden. Remove from the oven and leave to cool in the tin.
6 While cooling, put the apricot jam in a small pan and bring to the boil, then remove from the heat and, while still hot, brush over the tart. The tart is best served the day it is made.
Patisserie Made Simple: From Macaron to Millefeuille and More by Edd Kimber, published by Kyle Books
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