Pear and Almond tart,
amongst many other things I learnt this version from friend and chef Shane O'Neill, unlike the original his is baked in an upside down manner and is pastry less gaining the coeliac friendly tag.The great flavour combination tree of pears and almonds with lots of caramelized buttery sweetness brings me back to it.
We've covered frangipane earlier this month and we'll use a double batch of that for this Bourdaloue.
The only new thing for us to deal with is the poaching of the pears.
Poached Pears
Ingredients
4 rocha pears, peeled halved and cored
500ml water
200gm sugar
1/2 cinnamon stick
12 backpeppercorns
1 bayleaf
1 star anise
2 cardamom pods
2 strips orange peel
1/2 vanilla pod
Method
Put the water, sugar and all the dry ingredients into a pot and bring to the boil add the peeled and halved pears return to the boil put the lid on ,reduce heat to simmer for approx 5~8 mins depending on the ripeness of the pears.Leave
to cool in the liquid, when they are cool remove from the liquid ( keep the liquid,for poaching fruits either in the fridge or freezer for future use) and leave to drain.Before using dab off excess moisture with a clean cloth or paper towel.
To make the tart.
Preheat your oven to 170°c.
Make a double batch of Frangipane.
Line a 10'' / 25cm deep sided baking tin/spring form with parchment paper (take a sheet of parchment paper it needs to be 2'' 5cm wider than the base, fold it in half then into a quarter fold it four more times by doing this you will be able to fit it into you baking tin easier).
Put 3 tablespoons of frangipane in the center of the tin arrange the pear cut half up with the stalk end facing in.Spoon in the rest of the frangipane pressing gently around the edges.
Place in the middle of the oven and bake for 40 -45 mins, it will be firm to touch in the middle.If you feel unsure turn the oven down to 150°c and leave for a further 10 mins.
Remove from the oven, leave to cool, then taking care turn out onto a plate. pear side up.
serves 12, serve with Vanilla ice-cream, or on its own with a coffee. Keeps well in the fridge for 4 or 5 days.
amongst many other things I learnt this version from friend and chef Shane O'Neill, unlike the original his is baked in an upside down manner and is pastry less gaining the coeliac friendly tag.The great flavour combination tree of pears and almonds with lots of caramelized buttery sweetness brings me back to it.
We've covered frangipane earlier this month and we'll use a double batch of that for this Bourdaloue.
The only new thing for us to deal with is the poaching of the pears.
Poached Pears
Ingredients
4 rocha pears, peeled halved and cored
500ml water
200gm sugar
1/2 cinnamon stick
12 backpeppercorns
1 bayleaf
1 star anise
2 cardamom pods
2 strips orange peel
1/2 vanilla pod
Method
Put the water, sugar and all the dry ingredients into a pot and bring to the boil add the peeled and halved pears return to the boil put the lid on ,reduce heat to simmer for approx 5~8 mins depending on the ripeness of the pears.Leave
to cool in the liquid, when they are cool remove from the liquid ( keep the liquid,for poaching fruits either in the fridge or freezer for future use) and leave to drain.Before using dab off excess moisture with a clean cloth or paper towel.
To make the tart.
Preheat your oven to 170°c.
Make a double batch of Frangipane.
Line a 10'' / 25cm deep sided baking tin/spring form with parchment paper (take a sheet of parchment paper it needs to be 2'' 5cm wider than the base, fold it in half then into a quarter fold it four more times by doing this you will be able to fit it into you baking tin easier).
Put 3 tablespoons of frangipane in the center of the tin arrange the pear cut half up with the stalk end facing in.Spoon in the rest of the frangipane pressing gently around the edges.
Place in the middle of the oven and bake for 40 -45 mins, it will be firm to touch in the middle.If you feel unsure turn the oven down to 150°c and leave for a further 10 mins.
Remove from the oven, leave to cool, then taking care turn out onto a plate. pear side up.
serves 12, serve with Vanilla ice-cream, or on its own with a coffee. Keeps well in the fridge for 4 or 5 days.
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