Mum’s church friends would visit. She wanted to serve them food and homemade bakery. I thought of this as a twist of the pear almond tart. More work on incorporating spices and citrus zest. It could be nice. Why not?
The kitchen was filled with the fragrance of the cooking pears. Spices and citrus delighted the nose and lightened the heart. The release of the almond butter flavours during the baking is divine. So relaxed! The taste, so good.
Mum’s friends finished 70% of the tart. I could enjoy a tiny bit only.
Here are the tart base ingredients:
200g flour 2 tsp caster sugar
100g cold butter, cut into pieces
1 pinch of salt
Blend all ingredients in a food processor until it’s like crumb.
Add 3 tablespoon water and knead to form a ball. Press flat to form a disc. Wrap and refrigerate it for 1 hour.
Roll out the dough on a floured surface to slightly larger than a 25 cm tart tin. Place the pastry carefully to fill the tart tin. Chill until it is firm.
Prick the pastry all over. Bake in a preheated oven at 200°C for 20-25 minutes.
60g caster sugar
1.5 teaspoons ground cinnamon
3 teaspoon cloves
orange zest of one orange
1 teaspoon vanilla essence
Put the cinnamon, sugar and 500ml water in a saucepan and cook over a medium heat. Stir until the sugar has dissolved. Add peeled pears, cinnamon and cloves. Add vanilla essence, lemon juice, half lemon and orange zest. Add some more water to just cover the pears.
Lay a circle of baking paper on top of the pears. Weigh down with a saucer or small saucepan lid so that the pears stay submerged in the poaching liquor. Simmer for 20 minutes. Move the pears to a plate and let cool.
Slice the pears for later use.
100g butter, softened
80g caster sugar
100g ground almonds
2 tbsp plain flour
Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, one at a time, then fold in the ground almond and flour.
Fill the tart base with the frangipane. Lay the sliced pears on top in any desired patterns. Bake in a preheated over at 190°C for 20-25 minutes.