INGREDIENTS
2 or 3 ripe pears, poached
125g strong-flavoured honey, to glaze
Sweet shortcrust pastry
150g unsalted butter, diced small (or ½ cup)
300g plain flour, extra for dusting (or 2¼ cups )
100g icing sugar (or ½ cup)
3 yolks, large
2 tbsp cold water
FILLING
250g butter
250g sugar
3 eggs, slightly beaten
250g almond meal
80g plain flour
Vanilla anglaise
200ml of milk
200ml of cream
3 vanilla beans, split and scraped
4 egg yolks
60g of sugar
METHOD
1. For the pastry: In a medium bowl, sift the sugar and flour together.
2. Cut the butter into the flour using a pastry cutter or your fingers or a food processor.
3. Add 2 of the yolks then mix the dough until it forms a ball – add cold water 1 tbsp at a time if dough is too dry.
4. Flatten to a disc and wrap with cling film. Refrigerate for 30 minutes before rolling.
5. Roll out into 3mm thick disc and line a 25–28cm tart tin. Dock with a fork and refrigerate for 30 minutes. Pre heat oven to 170ºC.
6. Cover the dough with baking paper and place pie weights on top. Blind bake for 45 minutes. Remove from oven and remove pie weights from the baked tart
shell.
7. Lightly beat the third yolk and add a tablespoon of water. Evenly brush the tart shell with egg wash then bake for a further 5 minutes to set the egg. The tart should be golden brown and crispy.
8. Remove tart shell from oven and cool down completely. Once tart shell is cool, it is ready for use.
9. For the filling: Beat the butter and sugar until light and fluffy. Add eggs, one at a time. Mix in the almond meal and flour until combined.
10. Cut poached pears in half lengthwise, remove the core.
11. Pre-heat oven to 170ºC. Fill tart shell with filling. Top with the pears pressing gently into the mix, trying to keep the shape of the pears. Depending on the size, you will use 2 or 3 pears.
12. Bake the tart for 45–60 minutes or until the frangipane is set. Remove tart from oven.
13. While tart is still warm, place honey in a small saucepan and warm until runny. Drizzle on top of the tart to finish.
14. For the crème anglaise: Place the milk and cream in a saucepan and place on high heat, add the vanilla beans and bring to boil.
Whilst milk and cream is coming to the boil, place the eggs and sugar in a bowl and whisk: once the milk has boiled, pour onto eggs and sugar, then whisk.
Return mix to the pan and cook over a low heat stirring continuously. Once the sauce coats the back of a wooden spoon, remove from heat and serve with tart.
BEST WINE MATCH FOR PEAR AND ALMOND TART
A botrytis Semillon , Late Harvest or off-dry Riesling will complement this gorgeous dessert perfectly.