Red & White Pear Tart(s)

Jordan Falco

By
@Jordan_Falco

Cookies and Tarts, Week 4, February 8th

See this recipe for the tart dough: Sweet Dough

This recipe makes 1 large rectangualr tart, however it can easily be adapted to make several smaller tarts, as seen in the picture I took.

To make a pre-baked tart shell, press the sweet dough from the recipe above into the desired tart mold. With a fork, poke several holes into the bottom of the tart. Bake at 350-400F until golden brown and firm. Do not over bake.


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Rating:

Ingredients

RED WINE POACHED PEARS

1
bottle dry red wine
1
star anise
1
juniper berry
1/2 c
creme de cassis
2
whole cloves
1/4 c
granulated sugar
5
firm but ripe bosc pears, peeled and cored
zest of 1 bright skinned orange

WHITE WINE PACHED PEARS

1
bottle champagne, sparkleing white wine, or dry white wine
2 Tbsp
freshly squeezed lemon juice
1 c
granulated sugar
1
cinnamon stick
zest of 1 lemon
1/2
vanilla bean
5
firm but ripe batlett pears, pealed and cored

CUSTARD

2
eggs
1/2 c
granulated sugar
1/3 c
sifted all purpose flour
1 c
heavy cream
4 Tbsp
pear liqueur (optional)

Directions Step-By-Step

1
Poach the pears in red and white wine, useing the same method: combine all ingredients, except the pears, in a large saucepan. Bring the mixture to a boil and cook for 5 minutes. Add the pears, lower the heat, and cook for 20-30 minutes, until the pears are tender. Remove the pears to a bowl, bring the poaching liquid to a rapid boil, and reduce by half. Pour the syrup over the pears and refrigerate, covered, for at least 6 hours, preferably overnight.
2
To make the custard, beat the eggs and sugar until thick and pale yellow. Add the flour, mixing well. Add the cream and liqueur (if useing) and beat until smooth.
3
Preheat oven to 400F.
4
To make the tart, choose the 5 most perfect pear halves and place them in the pre-bakes pastry shell, alternating the color and direction of each. (depening on the tart frame you use, you may need a different number of pears). Pour the custard evently into baked tart shell around the bottom of the pears (use just enough to come halfway up the pears).
5
Bake for 20 to 25 minutes, or until the custard is set and lightly golden. Remove from oven, just with confectioners sugar, and bake for 5 to 10 minutes more, just until the sugar melts. Serve warm.
6
NOTE: if you're makeing small tarts like the ones in the picture, pour the custard into the tart shell first. Thinly slice the pears, and place them ontop of the custard, pressing them down lightly into the custard. Bake for about 10-15 minutes, or until the custard is set and golden brown.

About this Recipe

Course/Dish: Fruit Desserts