Got some pears in the fridge? Make this tart! Easy and delicious. The frangipani is adapted from a recipe on Masterchef Australia's website. I miss watching the show with my friends together when we were in Brisbane. Anyway, the original recipe is for chocolate frangipane. I just omitted the chocolate. I also add brown sugar in the frangipane. The pastry is the same old recipe I've been using all this while. I just poached the pears in simple sugar syrup, just to soften them a bit. Feel free to add any aromatics like cinnamon or cloves for an exquisite taste.
Poached Pear Frangipane Tart
Frangipani recipe adapted from: Masterchef Australia
Ingredients
Pastry:
125g cold butter, diced
2 cups (240g) all-purpose flour
1 tbsp sugar
1 tsp salt
3 tbsp ice cold water
Poached Pears:
2 large pears, peeled and sliced
500ml water
2-3 tablespoons sugar (feel free to up increase the amount if u like it sweet)
1/2 teaspoon vanilla extract
Frangipane:
100gunsalted butter, softened
60gicing sugar, sifted
40g brown sugar
2eggs
100galmond meal
1tablespoon flour
1teaspoon vanilla extract
Method
Prepare the pastry:
1. Put the cold butter pieces, flour, sugar and salt in a large bowl. Work those ingredients with your fingers until they resemble bread crumbs. Don't worry if there are still some visible butter pieces. They will puff up in the oven and result in a flaky crust.
2. Add the ice cold water, a tablespoon at a time to moisten and work the mixture together to form a dough. Do not overwork the dough. Once the dough has come together, flatten and wrap with cling film. Chill the dough for at least 30 minutes in the refrigerator.
3. After chilling, take out the dough from the fridge and roll it on a floured surface or between two sheets of clean plastic. Roll it enough to cover an 8-inch tart tin. Line the tin with the dough, trim the excess and prick the bottom with a fork. Chill the dough again until firm while you poach the pears and prepare the frangipane filling.
Poach the pears:
1. Place water, sugar and vanilla in a deep, small saucepan over medium heat and bring to the boil.
2. Place pear slices in the saucepan and reduce to a simmer, cover and simmer until pears are tender.
Prepare the frangipane filling:
1. Cream butter with the icing sugar and brown sugar together until pale and fluffy. Add eggs one at a time, mixing well between additions. Fold in almond meal and flour and add in vanilla extract.
To bake:
1. Blind bake the pie shell first. Preheat the oven at 180C. Line the pie dough with foil or baking paper and fill with baking beans/ pastry weights (you can also use rice). Bake the shell in the preheated oven for about 15 minutes until firm around the edge.
2. Take out the shell from the oven and remove the foil and baking beans. Continue baking the shell for another 10-15 minutes until its surface dries out, no longer moist and firm to the touch. Set aside.
3. Fill the tart shells with the frangipane, smooth the surface and arrange the poached pear slices. Bake for 20 minutes or until frangipane is cooked. Set aside until firm. Carefully remove the tarts from the tin and place onto a serving plate. If you like, drizzle the tart with a little poaching liquid.
Tart Pear & Badam
Diolah daripada: Masterchef Australia
Bahan-bahan
Pastri:
125g mentega sejuk didadu
2 cawan (250g) tepung gandum
1 sb gula
1 sk garam
3 sb air sejuk dari peti ais
Poached Pears:
2 biji buah pir, kupas dan hiris
500ml air
2-3 sudu besar gula (lebihkan kalau suka manis)
1/2 sudu kecil esen vanilla
Frangipane (Inti badam):
100gmentega, suhu bilik
60ggula icing
40g gula perang
2biji telur
100gserbuk badam
1sudu besar tepung gandum
1sudu kecil esen vanilla
Cara-cara:
Untuk pastri:
1.Satukan mentega sejuk, tepung, gula dan garam ke dalam satu bekas. Ramas dengan menggunakan jari sehingga adunan menjadi seperti serbuk roti.
2. Tambah air sejuk dan gaul sebati menggunakan tangan hingga menjadi doh. Tekan sedikit doh, balut dengan cling wrapper dan rehatkan di dalam peti sejuk.
3. Selepas 30 minit, keluarkan doh daripada peti sejuk. Canai doh di atas permukaan yang ditabur tepung atau di antara dua keping plastik bersih. Canai doh anggaran boleh muat pie tin berukuran 8 inci. Selepas itu, alihkan doh ke atas pie tin, potong lebihan doh dan cucuk permukaan doh dengan garpu. Sejukkan kembali doh di dalam peti sejuk sementara merebus pear dan menyediakan inti frangipane.
Merebus buah pir:
1. Satukan air, gula dan vanilla di dalam periuk dan didihkan.
2. Masukkan buah pir, perlahankan api dan masak pir sampai lembut.
Sediakan frangipani (inti badam):
1. Krim mentega dengan gula icing dan gula perang hingga kembang. Masukkan telur satu persatu dan pukul sebati. Masukkan serbuk badam dan tepung gandum, gaul dengan kaedah kaup-balik. Akhir sekali, masukkan esen vanilla.
Untuk membakar:
1. 'Blind bake' kulit pastri dahulu (untuk tutorial 'blind baking', bolehlah singgah ke dapur CMG yang famous 2 ye). Panaskan oven pada suhu 180C. Alaskan kulit pastri tadi dengan foil aluminium dan isi dengan benda berat seperti beras atau kacang soya. Bakar selama 15 minit.
2. Keluarkan pastri dari oven dan alihkan foil aluminium serta kacang tadi. Bakar lagi pastri selama 10-15 minit atau sehingga permukaan pastri sudah tidak lembap apabila disentuh.
3. Isi kulit pastri dengan inti frangipane dan ratakan. Susun hirisan pir di atas inti dan bakar selama 20 minit atau sehingga inti masak. Jika suka, bolehlah drizzle sedikit gula sirap daripada rebusan pir tadi.
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