adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Red & white pear tart with poire william snow custard
Red & white pear tart with poire william snow custard
0 Likes
Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Ingredients:
  • 4 small beurre bosc pears
  • 1/2 lemon
  • 500ml white wine
  • 500ml red wine
  • 2 cinnamon quills
  • 330g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 45g unsalted butter, softened
  • 60g almond meal
  • 4.40 gm vanilla extract
  • 3 egg yolks
  • 375g block puff pastry
  • Icing sugar, to dust
  • 300ml ready-made vanilla custard
  • 2 eggs, separated
  • 10.00 gm cornflour
  • 20.00 gm caster sugar
  • 60.00 ml Poire William liqueur or brandy
Instructions:
  • Peel the pears and rub them with the cut side of a lemon to prevent browning. Halve and core the pears, then rub them with more lemon. Set the pears aside and pare the lemon rind, discarding the fruit.
  • In two separate pans, combine red wine with 1 cinnamon quill, 1/2 cup (110g) caster sugar, half of the rind, and half of the vanilla pod and seeds, and repeat with white wine. Gently stir over low heat for 5 minutes until sugar dissolves. Add 4 pear halves to each pan and poach over medium-low heat for 10 minutes until just tender. Let cool in the liquid.
  • Preheat the oven to 180C. In a food processor, blend together butter, 1/4 cup (55g) sugar, almond meal, vanilla extract, and egg yolks until smooth. Set the frangipane mixture aside.
  • On a lightly floured surface, roll out the pastry into a 12cm x 48cm rectangle. Transfer it to a large lined baking tray. Create a 1cm border around the edge without cutting through. Use a fork to prick the area inside the border and spread frangipane over it. Gently pat the pears dry with a paper towel, and keep the poaching liquid. Arrange the pears cut-side down on the frangipane, alternating between white and red, spacing them about 1cm apart. Cover the pears with a strip of baking paper, leaving the pastry border exposed to prevent drying out. Bake the tart for 20-25 minutes until the pastry turns golden.
  • As the custard mixture thickens over low heat, gently whisk together custard, yolks, sugar, and cornflour in a pan. Let it cool slightly before adding in the liqueur. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the custard mixture.
  • Brush each pear delicately with the flavorful poaching liquid and sprinkle with a touch of icing sugar. Cut the pears into slices, then serve them warm with custard.

Similar Recipes