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pear & almond Any follower of my blog will
know that I love nothing
frangipane tart more than a good tart – and
this is one of my favourites.
Serves 8-10 Put 5 cups water and all poaching ingredients (including vanilla
bean seeds), except the pears, in a big wide pot. Bring to the
Poached pears: boil, stirring for a few minutes to dissolve sugar, then reduce to
1 cup sugar a simmer. Peel the pears then put into the simmering liquid
1 vanilla bean, split lengthways, – if they are not fully covered add a little more water to cover
seeds scraped out with the tip them, and if they bob above the surface, cut a circle of baking
of a knife paper to place on top. Leave to cook for about 8-10 minutes
½ tsp almond essence if you have almost ripe pears and 25 minutes for very firm.
peel from 1 lemon Test for doneness by piercing one to ensure it is just soft but
3 Beurre Bosc or Williams not mushy. Gently remove from the poaching liquid and stand
pears upright to cool. Once cool, core and cut into eighths – you
may not use every piece, but the leftover slices are delicious.
Pastry: Sometimes one or more of the pears may be a little brown
1 cup plain flour in the centre, but fear not they will still taste wonderful!
¼ cup ground almonds
(almond meal) For the pastry, put flour, almonds and icing sugar in a food
½ cup icing (powdered) sugar processor and whizz to combine. Add butter and pulse to form
60g (2 oz) chilled butter, crumbs. Add egg yolk, almond essence and water and pulse
chopped until pastry just comes together. Tip out onto a floured bench
1 egg yolk (keep white) and form into a disc. Cover in plastic wrap and refrigerate for
½ tsp almond essence half an hour. Spray a 25cm (10 in) loose-bottomed tart tin
1 tbsp ice-cold water with cooking oil and roll pastry out with a rolling pin between
2 sheets of baking paper to slightly larger than the diameter of
Frangipane: the tin. Remove one sheet of baking paper and carefully roll
100g (3½ oz) butter, at room the pastry over the rolling pin, then unroll, pastry-side down,
temperature into the tart tin. Remove top sheet of baking paper and trim
½ cup caster sugar the pastry, squashing any broken pieces into place. Prick the
1 egg plus 1 egg yolk base with a fork and refrigerate for at least half an hour before
1⅓ cups ground almonds baking. Preheat oven to 180˚C (350˚F).
(almond meal)
1 tbsp plain flour
½ tsp almond essence
To serve:
¼ cup icing (powdered) sugar
vanilla bean or honey ice cream
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