TheHummer
Cook
400 g Caster Sugar
1 vanilla bean, split
4 buerre bosc pears, peeled, cored and halved
115 g unsalted butter
3 eggs
120 g almonds
25 g plain flour
Pastry
175 g plain flour
2 tbs icing sugar, plus extra for dusting
100 g unsalted butter, chilled
1 egg yolk
Spiced Rum Butter
150 g unsalted butter, softened
2 tbs light brown sugar
5 tbs rum
½ tsp mixed spice
½ tsp ground ginger ale
½ tsp ground cinnamon
¼ tsp ground cloves
1 Place 285g of caster sugar and the vanilla bean and seeds in a saucepan with 700ml of water. Bring to the boil, stirring slowly to dissolve the sugar, then reduce the heat to low. Add the pears and simmer for about 20 minutes or until tender (this depends on the ripeness of the pears). Allow the pears to cool in the syrup.
2 To make the pastry, place the flour and sugar in a food processor and process for a few seconds to combine. Add the butter and process until the mixture resembles breadcrumbs. Add the egg yolk and process until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
3 Roll out the pastry on a lightly floured surface, then use to line a 23cm loose bottomed fluted tart pan. Refrigerate for 30 minutes.
4 Preheat the over to 180°C.
5 To make the spiced rum butter, place all the ingredients in an electric mixer and beat for 5 minutes or until light and fluffy. Keep refrigerated, but bring to room temperature before serving.
6 Line pastry shell with baking paper and fill with rice or baking beans. Bake in the oven for 10 minutes. Remove paper and rice/beans and return to the oven for 5 minutes or until dry and crisp. Set aside to cool.
7 Place the butter and remaining sugar in an electric mixer and beat until pale and fluffy. Add the eggs one at a time, alternating with almonds and flour, mixing until well combined. Spread almond mixture in the base of the tart shell. Drain the pears and pat dry with kitchen paper, then nestle in the almond mixture, pressing them in to almost cover. Bake in oven for 35-40 minutes or until golden. Serve warm tart with a dusting of icing sugar and a dollop of rum butter.
Servings: 8
1 vanilla bean, split
4 buerre bosc pears, peeled, cored and halved
115 g unsalted butter
3 eggs
120 g almonds
25 g plain flour
Pastry
175 g plain flour
2 tbs icing sugar, plus extra for dusting
100 g unsalted butter, chilled
1 egg yolk
Spiced Rum Butter
150 g unsalted butter, softened
2 tbs light brown sugar
5 tbs rum
½ tsp mixed spice
½ tsp ground ginger ale
½ tsp ground cinnamon
¼ tsp ground cloves
1 Place 285g of caster sugar and the vanilla bean and seeds in a saucepan with 700ml of water. Bring to the boil, stirring slowly to dissolve the sugar, then reduce the heat to low. Add the pears and simmer for about 20 minutes or until tender (this depends on the ripeness of the pears). Allow the pears to cool in the syrup.
2 To make the pastry, place the flour and sugar in a food processor and process for a few seconds to combine. Add the butter and process until the mixture resembles breadcrumbs. Add the egg yolk and process until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
3 Roll out the pastry on a lightly floured surface, then use to line a 23cm loose bottomed fluted tart pan. Refrigerate for 30 minutes.
4 Preheat the over to 180°C.
5 To make the spiced rum butter, place all the ingredients in an electric mixer and beat for 5 minutes or until light and fluffy. Keep refrigerated, but bring to room temperature before serving.
6 Line pastry shell with baking paper and fill with rice or baking beans. Bake in the oven for 10 minutes. Remove paper and rice/beans and return to the oven for 5 minutes or until dry and crisp. Set aside to cool.
7 Place the butter and remaining sugar in an electric mixer and beat until pale and fluffy. Add the eggs one at a time, alternating with almonds and flour, mixing until well combined. Spread almond mixture in the base of the tart shell. Drain the pears and pat dry with kitchen paper, then nestle in the almond mixture, pressing them in to almost cover. Bake in oven for 35-40 minutes or until golden. Serve warm tart with a dusting of icing sugar and a dollop of rum butter.
Servings: 8
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