Wednesday, March 2, 2011

Pear Tart








I have always wanted to bake a pear tart with almond cream fillings, or Pear Frangipane Tart.  So, when I saw punnets of sugar pears on sale at our local supermarket, I happily bought one punnet.  Next step, I needed a recipe.  While I have a reliable recipe for the sweet shortcrust base, I needed some guidance on the almond cream fillings.  Then, I chanced upon this group called "Tuesdays with Dorie", where a group of bakers take turns to decide on the weekly recipes (taken from Dorie Greenspan's book "Baking from My Home to Yours"), bake and post it on Tuesday.  Truly inspiring for any home bakers.

We too, have our own local bakers group - the Aspiring  Bakers.  There is a new theme every month and bakers will blog and submit entries based on the theme.  This month's theme is "Fruity March", hosts by Jess of Bakericious.  I will be submitting this post for Aspiring Bakers March 2011.

With the necessary ingredients and recipe on hand (adapted from Dorie Greenspan), this is a pictorial journal of my first ever Pear Tart:


Making the tart base

First, you need to prepare the tart base, as the dough needs chilling time in fridge.  I did not follow the exact recipe as I find it hard to measure some of the ingredients by cups and sticks (I prefer grams).  Also, after converting the measurements to grams, I find the amount of butter used is too much for my liking.   


Ingredients:

200g plain flour
60g icing sugar 
125g salted butter (if used unsalted butter, need to add 1/4 tsp salt)
1 egg yolk
1 tbsp milk


Method:

1) Combine flour, sugar in mixing bowl and rub in butter (using your finger tips) till it resembles fine breadcrumbs.
2) Stir in egg yolk and combine to form a dough.
3) Wrap the dough in cling wrap and chill for an hour to two in fridge.
4) Roll out dough between baking paper and cling wrap.  The roll out dough sheet should be slightly bigger 
than the tart pan.
5) Transfer the dough sheet to cover the tart pan.  Trim the edges and chill again for another 15 mins before baking.
6) Preheat oven to 180C and blind bake for 25 mins.  Set aside to cool.
[Blind bake: Cover unbaked tart shell with baking paper & fill the top with baking beans/rice or beans before baking in oven].


Preparing the pear

While the dough is resting in the fridge for rolling out, you can prepare the pear.  I used fresh pears, so I need to poach them in syrup before baking.  Skip this step if you are using canned pears.



Ingredients:

4 small pears, peeled
1/2 lemon
800ml water
1 cup sugar

Method:
1) Combine lemon juice, water, sugar and pear.  Add pears (whole) and poach over low heat for about 10 mins  Cool the pears in syrup.

2) Drain pears, halve and core them.  Thinly slice each pear.
{I used the syrup for making another dessert}



Making the almond cream fillings

This is a good recipe for almond cream.  It is easy to make and can be used as the fillings for a variety of baked fruit tarts - apple, cherry, peach and plums etc.  To save time, you can prepare two portions of the fillings, use one portion and freeze the other (store in fridge for up to 2 days and up to 2 months in freezer).

I made changes to the original recipe by cutting down on the amount of sugar and butter used.

Ingredients:

75g unsalted butter
75g caster sugar
85g ground blanched almonds
2 tsp plain flour
1 tsp cornstarch
1 egg
1 tsp vanilla extract



Method:
1)      Cream butter and sugar lightly.  Add ground almond and cream to combine.
2)      Add flour and cornstarch, mix, then add egg, mix well.
3)      Add vanilla extract and mix well.



Assembling the tart for baking

Now you have your baked tart shell (slightly cooled), almond cream and sliced pears, all you need is to assemble them for baking.  

1) Spread almond cream evenly into the baked tart shell.  
2) Fan out the sliced pear and use a spatula to transfer the pears over the almond cream.  
3) Bake the tart at preheated oven of 175C for 45 to 50 minutes.  I cover the edge of the tart shell with foil to prevent it from browning too fast.    Also, you may need to loosely cover the top with foil at the last 10 minutes of baking.





Transfer the pear tart to a rack to cool for an hour before unmolding.  The final step before serving:  Brush the pears with a little glaze (Mix 2 tbsp of pear syrup used to poach pear + 1 tsp gelatin, microwave for 30s) and dust some icing sugar over the top.


Where's the missing slice??


Like to see more of my fruity creations?  Click here for a summary of all the fruity treats in March and participate in a GIVEAWAY (Event ending on 8 April 2011).



3 comments:

  1. The cake looks beautiful. Thanks for sharing.

    ReplyDelete
  2. Like you, I also long wanted to bake Frangipane Tart but yet to do so. Your pear tart looks nice to eat and good to see. I shall try our your recipe soon. :)

    ReplyDelete
  3. Thanks, Charmaine.
    Agnes, do try it and let me know if you like this. I saw sugar pears going for sale at Cold Storage yesterday - S$3.99 for a punnet.

    ReplyDelete

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