![]() ![]() Spread the almond paste into the tart ring to a thickness of two centimeters.This needs to stay spreadable, so don’t put it in the fridge. Mix together thoroughly and add the amaretto, if using. Add the ground almond and extract and then the flour.Blitz together the butter and sugar for the paste until soft, then add one egg at a time until you have a wet mix.Preheat the oven to 180C/160C fan/Gas 4.Boil the poaching liquid to reduce by about three quarters.Leave to cool, then cut the pears into quarters. A sharp knife should penetrate without resistance. Add the peeled pears and gently poach until soft, about 20-30 minutes depending on ripeness.Add the spices and vanilla pod halves and simmer for five minutes. In a saucepan just large enough to hold the pears in a single layer, bring the water and sugar to the boil.This does not need to be blind baked keep it in the fridge until you need it. Wrap in cling film and put in the fridge for at least 30 minutes, then roll out the pastry to the thickness of a pound coin and use it to line a 23cm tart ring. ![]() Add the flour and a pinch of salt and mix, then add the cream.You can do this in a machine but it is best done by hand. Cream together the butter and icing sugar in a bowl until you have the texture of breadcrumbs.Prep time: 30 minutes, plus 20 minutes cooling time | Cooking time: 1 hour 10 minutes SERVES If you have any almond paste left over, it can make nice little cakes baked in moulds. A deliciously buttery almond tart, with soft pears poached in star anise, cinnamon, vanilla and chilli with a hint of amaretto. You can also use the poached pears as a pudding in their own right. ![]()
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