Almond and Poached Pear Tart - Partial Recipe
This take on a Tarte Bordaloue is my latest collaboration with Fred Chang. Check out his blog for the other half of the recipe.
Ingredients
For the Pears:
- 1 bottle white wine something on the drier side, chardonnay, pinot grigio, etc
- 250 g sugar
- 1 lemon, juice and zest
- 3 inch nob of ginger sliced
- 1 pinch salt
- 6 pears peeled
- Enough water to finish covering pears
For the custard filling:
- 500 g sugar
- 1 cup water
- 9 large egg yolks
- 1 large egg
- 240 g almond flour
- 1 tsp salt
- ½ tsp almond extract
Instructions
For the Pears:
- Heat all ingredients apart from the water and pears to a simmer until sugar is dissolved.1 bottle white wine, 250 g sugar, 1 lemon, juice and zest, 3 inch nob of ginger, 1 pinch salt
- Add the pears and water to cover them, add a cartouche and simmer until pears are fork tender.6 pears peeled, Enough water to finish covering pears
- Drain and allow the fruit and poaching liquid to cool separately. Store cooked fruit in the poaching liquid after it has been cooled for up to 3 days or use right away.
- For the tart, slice the pears in half and core them. Slice however you would like and use to garnish the tart. You likely will not use all 6 pears.
- With the extra pears you can make pretty poire en cage, a pear puff pastry dish. Or you can just poach 3 for this recipe and only use them for the tart. Up to you.
For the Custard:
- Heat 500g sugar and one cup water to create a syrup. Let cool to room temp.500 g sugar, 1 cup water
- Combine remaining ingredients with the syrup and blend until smooth, light, and airy.9 large egg yolks, 1 large egg, 240 g almond flour, 1 tsp salt, ½ tsp almond extract
- Pour filling into crust and bake at 350 for 30 minutes and then lower temp to 300 and bake until the top of the filling is dark and the edges are set (maybe up to 40 minutes). Allow to cool completely at room temp and then refrigerate one hour before adding pear slices on top.