| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 110 |
g |
Butter; (4 oz) |
| 225 |
g |
Flour; (8 oz) |
| 55 |
g |
Icing sugar; (2 oz) |
| 2 |
|
Egg yolks |
| 1 |
|
Pinches salt |
| 1/2 |
|
Bottle red wine |
| 170 |
g |
Sugar; (6 oz) |
| 1 |
|
Cinnamon stick |
| 1 |
|
Bay leaf |
| 3 |
|
Cloves |
| 1/4 |
|
Orange; Rind of |
| 6 |
|
Firm pears |
| 110 |
g |
Butter; (4 oz) |
| 110 |
g |
Sugar; (4 oz) |
| 110 |
g |
Flaked almonds; (4 oz) |
| 1 |
tb |
Vanilla essence |
|
|
Creme fraiche |
INSTRUCTIONS
FOR THE ALMOND MIXTURE
Rub the butter into the flour, icing sugar and the salt. Add the egg yolks
and form a ball. Wrap in cling film and leave for half an hour.
Roll out and line a 9 inch detachable bottomed tart dish. Line with
greaseproof paper, fill with baking beans and bake at approximately
170°C/325°F/gas mark 3 for 10 minutes, then uncover for another 10 minutes
until the base is turning golden and cooked through.
In a saucepan put the red wine, sugar, cinnamon stick, bay leaf, cloves,
orange rind and boil for 10 minutes.
Place the pears in the pan, add enough water to cover. Simmer for 5 minutes
or until the pears begin to soften. Leave to cool in the liquid overnight
or for a minimum of 4 hours.
Take the pears out of the liquid and set aside. Boil the liquid down to a
syrup, this will be used for glazing the tart once it is cooked.
Mix all the almond mixture ingredients together. Place the pears in the
tart and pour over the mixture. Glaze with the pear poaching liquid.
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