Peppernut pear tart
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Peppernut pear tart
  Pears    Tarts  
Last updated 6/12/2012 12:50:26 AM. Recipe ID 11887. Report a problem with this recipe.
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      Title: Peppernut pear tart
 Categories: Desserts, Tarts, Fruits
      Yield: 6 Servings
MMMMM-----------------------FOR THE PASTRY----------------------------
      8 oz Plain flour
        pn Sea salt
      1 tb Caster sugar
      5 oz Unsalted butter
      1    Egg yolk, size 1
      3 tb Very cold water

MMMMM----------------------FOR THE FILLING---------------------------
      4 lg Ripe pears
    200 g  Lebkuchen biscuits
      2 oz Ground hazlenuts
      5 oz Unsalted butter
  4 1/2 oz Caster sugar
      2    Eggs, size 1
      2 tb Ginger wine
           Crme frache (optional)
  You will need a 10in tart tin, preferably 1 1/2in deep, with a
  removable base; some baking parchment; dried baking beans.
  Preheat the oevn to gas mark 5, 375F, 190C.
  Put the flour, salt, sugar in the processor and whiz for a few
  seconds. Chop the butter roughly with a knife, add to the flour, and
  process for about 15 seconds until you have a rough, crumb-like
  mixture. In a small bowl, whisk the egg yolk and water together and
  then add to the flour and butter.  Whiz for about 30 seconds or until
  the pastry dough has left the sides of the bowl and is clinging in a
  solid mass around the central spindle.  Take out the pastry and
  lightly mould with your hands into a flattish round, so that later it
  will roll out more easily to the shape of the tart tin.  Wrap it in
  clingfilm and put in the fridge to rest for about 30 minutes or
  Take a scrap of butter and thoroughly grease the tart tin, paying
  special attention to the area where the base and sides meet. Roll out
  your pastry to the thickness of a chamois leather (you will have some
  surplus). Line the tart tin, making sure you do not strtch the
  pastry, by starting in the middle of the tin and draping the pastry
  gently and easily outwards towards the corners and then up the sides.
  Prick the base all over with a fork and put the tin back into the
  fridge for another 30 minutes.
  Meanwhile, cut a piece of baking parchment to fit inside the pastry
  crust. Remove the pastry lined tin from the fridge, line with the
  baking parchment and sprinkle some beans over the bottom. Place in
  the preheated oven and bake for 15 minutes until the pastry has 'set'
  and is light golden. Remove from the oven, take out the parchment and
  beans, and return pastry crust to the oven for a further 3 minutes to
  colour the bottom. Then remove again and leave to cool, still in the
  Put the biscuits in a food processor and whiz until coarse crumbs.
  Empty and combine the crumbs and ground hazelnuts in a bowl. Now put
  the butter and sugar in the food processor and cream together until
  smooth and fluffy. Beat the eggs in a small bowl until well mixed. To
  prevent the 'frangipane' curdling, first add about a third of the nut
  and crumb mixture to the creamed butter in the food processor and
  whiz for a few seconds until incorporated.  Carry on with the nut and
  crumbs, then egg, until everything is mixed in but do not over
  process. Finally, add the ginger wine or other liqueur.
  Peel the pears and cut them in half lengthways.  Core, but leave the
  stalks on.  Then make lengthways cuts down the pears, as if to fan,
  leaving the base intact. Now spoon in the frangipane mixture to cover
  the pastry case and place the pears on top with the stalks pointing
  towards the middle. Bake for 25 minutes at gas mark 3, 325F, 170C
  until golden brown and the mixture only just set - it's better if the
  mixture is still a little soft in the centre as it add a creamy
  texture to the finished tart. This is better eaten just warm rather
  than piping hot. Serve either plain or with a good dollop of crme

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Recipe ID 11887 (Apr 03, 2005)

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