White Wine Poached Pear Tart

今日又有小型聚會，因為餅友是初來的，不能像我們一向玩開般狼，做這批好味又精緻，送禮自奉皆宜。大師看了這文章問怎麼沒多謝他為我們預備梨，所以多謝他囉！

 

White Wine Poached Pear Tart

 

For the Almond Shortcrust:

Cake Flour    80 g       

Bread Flour   80 g       

Almond Powder 50 g       

Egg                40 g       

Icing Sugar  60 g       

Butter            80 g    

   

Method:

Blend the butter with sugar ,Add egg once at a time until fluffy  mix well, Fold in flour and almond powder, freeze until firm, Line in a pie shell and fill in almond filling

Top with poached pear and bake in a 170℃ preheated oven for about 18-20 mins

 

For the Frangipane Filling (Almond Filling)

Ingredients:

Almond Powder 100 g

Sugar             60 g

Butter            100 g

Egg                100 g

Cake Flour    10 g

Rum               8 g

 

Method:

Cream the butter with sugar, gradually beat in the egg,

Fold in Almond powder, cake flour and rum

Pipe onto the tart shell

 

For the White Wine Poached Pear

Unripe Pear          4 Pc

Vanilla Pod           1 Pc

Honey                    4 Tbsp

Caster                   Sugar3 Tbsp

Orange Peel       1 Strip

Lemon Peel          1 Strip

Lemon Juice        1/2 Pc

Water    + White Wine       1:1 Portion

(Enough to cover the pears)

 

Method:

Peel the pear, scrape the seed from vanilla,

Boil all the ingredients except the pear.

Lower the heat and ingo the pear and simmer for about 20 mins depends on the size of the pear or just cooked,

(test with a knife, they should feel just firm in the centre), Let cool in the syrup and infuse overnight.