RECIPES

Poached Pear Tart

Melbournians say that this is not the worst winter yet. That statement scares me because even some nights when it goes down to 2 and 3 degreees, I feel frozen. I blame Bangalore for spoiling me but I must admit that I’m learning to adjust really well. I’m going for a winter trek this weekend. Climbing a thousand steps in the Dandenong ranges. Really looking forward to it!!

While some people strongly detest the winter, I’ve learned to embrace it with warm, comfy wintery food.

Nothing beats poached pears. It’s a classic and they say never mess around with classics so I tried to stick with the original recipe I learned in school last term. The only tweaking was using sangria instead of red wine.

Ask me how the idea came about? We had a party a couple of weeks ago and there was so much sangria left over, I couldn’t just throw it away right? So I used it and honestly, it tasted so much better than what we made in school.

The sangria had flavours of orange, apple, brandy and rum. Citrusy, boozy, sweet and perfect for the weather. It just makes this tart so much more delightful to eat. I also crushed some toasted almond flakes and sprinkled it over.

So there you go… your winters have been taken care off!

Do comment below any questions you may have 🙂

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Poached Pear Tart
Servings
Ingredients
For the pâte sucrée
For the Dacquoise base
Poached pears
Servings
Ingredients
For the pâte sucrée
For the Dacquoise base
Poached pears
Instructions
  1. In a mixing bowl, add the butter, vanilla and sugar until it resembles breadcrumbs. Add in the eggs, little at a time.
  2. Once mixed well, add in bakers flour, salt and almond meal to form a soft dough. Do not overmix because you don’t want to create more gluten.
  3. Wrap the dough with cling film and chill for about half an hour.
  4. In the meanwhile, sift the icing sugar and almond meal together in a bowl.
  5. In another bowl, whisk the egg whites until it reaches soft peaks. Add in the caster sugar little at a time. Whisk till the mixture is able to hold itself.
  6. Gently fold the egg white mixture into the dry ingredients in stages and try not to knock out too much air.
  7. Transfer to a piping bag. On a sheet of baking paper, draw a circle the same size as your tart ring. Turn the paper over and start piping the batter. Tap the tray and bake at 140 degrees for about 40 minutes.
  8. Roll out the pastry and place in your tart shell. Blind bake at 180 degrees C for 15 minutes. Remove the pie weights and bake for another 10 minutes.
  9. Once baked, allow to cool and keep aside.
  10. In a large pot, add in all ingredients for poaching pears. Bring to boil.
  11. Peel the pears and place them in the liquid once boiled. Reduce the flame, let it cook on slow and place a cartouche over the pot. It will take around 20-30 minutes. Keep checking it with a knife because you don’t want to overcook it. Once poached, strain out the liquid and place the pears in a bowl. Place in freezer for 5 mins. Once cool, slice them how you want them to look. The thinner, the better it looks and tastes.
  12. To assemble, place the dacquoise over the tart and start placing your pear slices on top. Make it look pretty. Serve with a scoop of vanilla ice-cream.
Recipe Notes
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