Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Sunday, 13-Jan-2008 20:04 Email | Share | Bookmark
Pear and Almond Cream Tart

 
 


Pear and Almond Cream Tart


4 pears

3 C water
3/4 C sugar
Juice of 1 lemon


Frangipane
6 Tbsp unsalted room temperature butter
2/3 C sugar
3/4 C ground almonds
2 tsp flour
1 tsp cornstarch
1 large egg
1/2 tsp vanilla extract
1/2 tsp almond extract

Shortcrust pastry


Bake the crust at 180 C for 25 minutes. Remove the tart pan, keeping the crust in the pan, and cool the crust until it is room temperature.

Combine all the ingredients for the poaching liquid in a saucepan, that is just large enough to hold the pears, and bring the liquid to a boil. Meanwhile peel the pears but leave them whole.
Add the pears to the boiling syrup and lower the heat to a simmer. Poach the pears until they are tender when pierced with a knife, about 15 minutes.

Cool the pears to room temperature in the syrup. Reserve about 3/4 C of the liquid.

In a bowl, whisk together the ground almonds, flour, and cornstarch. Process the butter with the sugar in the food processor then add the dry ingredients and process until smooth. Then add the extracts and egg and blend until smooth.

Preheat the oven to 180 C.

Slice each pear half crosswise into thin slices.

Spread the almond cream evenly in the tart crust. Gently arrange sliced pears on the almond cream.

Bake the tart for 50 minutes, or until the almond cream is puffy and brown. After baking let it cool.

Meanwhile, simmer the pear syrup until it has thickened into a glaze. Reserve this to brush on the tart before serving.




LeeLin -- sakit jiwa betoi!!




Bring Him Home (Les Miserables) - John Owen-Jones


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