INGREDIENTS
Poached pears
4 small pears, peeled, quartered, core removed
750 ml sweet white wine
125 ml verjuice
250 ml water
80 g caster sugar
50 g honey
2 star anise, whole
1 cinnamon quill
4 bay leaves
Short crust pastry
225 g plain flour
125 g butter, diced, chilled
125 g icing sugar
Pinch of salt flakes
1 egg, cold
Frangipane
75 g butter, softened
75 g caster sugar
2 eggs, room temperature
130 g almond meal
20 g cocoa, sifted
1 tsp ground nutmeg
To serve
3 tsp vanilla sugar
50 g dark chocolate, melted
Miele accessories
METHOD
Poached pears
- Place all ingredients except pears into a deep, unperforated steam container. Steam at 100°C for 5 minutes.
- Stir the poaching liquor well. Place pears into the tray with liquor and Steam at 100°C for 15 minutes.
- Remove from the steam oven and allow to cool before use. Store in the fridge until required.
Short crust pastry
- Place flour, butter, sugar and salt into the bowl of a food processor and process to a fine crumb.
- Add the egg and pulse until the pastry has combined into several large lumps.
- Tip pastry onto cling wrap and shape into a flat disk. Wrap and chill for at least 30 minutes.
Frangipane
- Cream together butter and sugar until pale and fluffy; add eggs, one at a time, beating well after each addition.
- Add the almond meal, cocoa and nutmeg to the creamed mixture and stir gently until well combined.
Tart
- Preheat oven on Intensive Bake at 165°C with a baking tray on shelf position 1.
- Lightly grease a 3 cm deep, 24 cm loose bottom tart tin. Roll pastry out between two sheets of baking paper until large enough to line the tin. Dock the base of the pastry with a fork.
- Spread the frangipane onto the pastry, top with the pear quarters and sprinkle with vanilla sugar.
- Place onto the baking tray and bake for 45 minutes or until set. Remove from oven and cool.
To serve
- Remove tart from tin, drizzle with melted chocolate and serve with whipped cream or ice cream.
Hints and tips
- The term ‘dock’ means to make holes in a pastry base, for example with the prongs of a fork.
- Ready-made Carême pastry is a nice alternative if you prefer not to make your own pastry.
APPLIANCE / FUNCTION
Miele
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