RECIPE: I had some lovely new season pears and needed to take morning tea to work, and this recipe looked like something that could achievably be baked after work but still push me. I didn’t change the recipe I found on Taste Australia, and it was easy to follow.
COMPONENTS: The pastry came together well. I ended up kneading it on the bench a couple of times to properly combine the ingredients before chilling. Poaching the pears was simple – I didn’t have a vanilla bean for the poaching syrup so used vanilla bean paste, which seemed okay. For the frangipane I lightly beat the eggs with a fork and the almond paste before combining with the chocolate to help it mix in better. I wish I had sifted the flour in – there were a couple of small lumps visible in the final product.
ASSEMBLY: There is much more pastry than you need. Mine was a bit thick, as I tried to include all the dough. It rolls and finishes nicely. After the pastry was blind baked it was easy to pour in the frangipane and fan out the pears to add on top. Very hard to judge when it was cooked, but I managed to get it right.
IMPRESSION: This was a glamorous tart that was rich without being overly sweet. Very good.
Recipe from Taste