Pear Tart with Earl Grey Frangipane

Pear tart with Earl grey frangipane Recipe


Pate Sablee:
300g plain flour
1 and 1 quarter teaspoon salt
200g COLD unsalted butter
100g caster sugar
1 egg yolk (optional)

1) Mix flour and salt in a bowl. Add cold butter.
2) Using a pastry cutter, mix the butter into the flour mixture until it resembles coarse bread crumbs.
3) Add in sugar, follow by egg yolk (if you are using it). Use fingertips and the heel of your hand to incorporate them into the flour without kneading the dough. 
4) Wrap the dough with cling wrap and refrigerate for at least 2 hours.

Poached pears:
2 pears
Lemon juice
30g sugar
Half tablespoon honey
Half teaspoon vanilla extract

1) Peel the pears. Remove the core and slice thinly. Drizzle with lemon juice.
2) In a saucepan, whisk the sugar, honey and vanilla extract into 30ml water. 
3) Bring to boil and simmer until the sugar has dissolved. Add the pears and simmer for 4 minutes. 
4) Remove the pears from the saucepan and leave them aside to cool.

Earl grey frangipane:
40g unsalted butter
40g caster sugar
1 egg
1 tablespoon cornstarch
50g almond meal
Half teaspoon vanilla extract
2 teaspoon rum
1 earl grey tea bag

1) Steep the earl grey tea bag with 1 tablespoon of hot water. Leave it aside to cool.
2) Put the softened butter in a bowl and whisk until it is smooth. Add sugar and continue to whisk until well combined.
3) Add in egg and cornstarch. Mix well.
4) Add almond meal, follow by earl grey tea, vanilla extract and rum. Mix until well combined. 

To assemble and bake:
1) Roll out the dough on a lightly floured surface. Line a rectangular tart tin with the pastry. Refrigerate for 30 minutes.
2) Preheat the oven to 175 deg C. 
3Fill the tart tin with frangipane (about 75% full). Arrange the pears on top of the frangipane. Bake for 30-35 minutes.