Tag: pears
caramelised onion and pear tartlets
Caramelised Pears
ingredients; 2 brown pears, 2tbl brown sugar, 2tbl unsalted butter 2tbl water
method; leaving the skin on,halve the pears and remove the core. place them face down in a pan with the butter and sugar and on a low heat gently cook until the pears have softened. If the butter begins to thicken and caramelise you can add the water. once cooked remove from the heat and set aside.
Pastry Shells
ingredients; 1sheet frozen puff pastry, thawed, olive oil for greasing tart tins
method; lightly oil tart tins then place the tart tin onto the pastry sheet upside down and with a sharp knife cut around. The pastry circle should fit perfectly into the tin, gently press down. Continue until all the shells are filled.
Crumble Topping
ingredients; 2tbl plain flour,2tbl hazelnut meal, 1tbl brown sugar,1 pinch cinnamon
method; mix with finger tips
Vanilla Cream
ingredients; 250mls of cream, 1tbl caster sugar, 2tsp vanilla extract
method; in a kitchen mixer add the cream and whip on high speed, add the sugar and vanilla and continue to mix until the cream has thickened slightly.
Method
fill the pastries with a teaspoon of onion jam, I used Beerenbergs Family Farm Caramelised Onion, that worked perfectly or alternatively you could make your own. then lightly chop pears and keep syrup aside. fill each tart with the pear and sprinkle over the crumble then drizzle over a little of the sugar syrup left over from the pears. Bake in the oven at 175°C for 20-30 minutes, You will need to monitor the pastries to prevent over cooking the sugar syrup.
Serve warm with a dollop of vanilla cream and drizzle over any remaining syrup.
Beerenberg Family Farm Caramelised onion;http://www.beerenberg.com.au
hazelnut meal and pear tart
Hazelnut Meal and Pear Tart
sweet short crust pastry ingredients;125g unsalted softened butter,1 egg,90g icing sugar,30g hazelnut meal,250g plain flour
method
Place butter,egg,sugar and hazelnut meal in an electric mixer, beat until smooth. Add the flour a little at a time, until all combined then stop mixing.turn onto floured surface and shape into a disk. Wrap in plastic film and refrigerate for 30 minutes.
Hazelnut Meal Tart Filling ingredients; 50g softened butter,100g caster sugar,100g hazelnut meal,2 eggs,1 tablespoon of brandy, 1 teaspoon vanilla extract,4 pears poached, halved and sliced
method
Roll out the pastry in between baking paper, this helps to keep the pastry from sticking to the rolling pin. Try to get the pastry to 4mm thickness and then use a 25cm tart tin with a removable base. Lift the pastry while on the baking paper and flip into the tin. Just press any breakages back together and smooth out. Trim the edges with a sharp knife and refrigerate for 30 minutes. Pre heat the oven to 160°C. Place butter and sugar in a kitchen mixer beat until light and fluffy, add the hazelnut meal,eggs, brandy and vanilla, beat until combined. Spoon mixture into tart shell and arrange sliced pears evenly around the tart. Bake for 35 to 40 minutes or until the pastry and filling are golden. Serve warm with cream.
St GEORGIA & Boo 