poached pear Arkiv - More Than Sweet

Pear tart with Pastis and bergamot

Makes 6 tarts

PATE SABLÉ

75 g butter at room temperature
50g confectioners sugar
1/2 egg
15g almond flour
125g all purpose flour
1/2 tsp. salt

Hazelnut sponge

60g hazelnuts
50g + 25g cane sugar
20g egg yolk
75g egg whites
50g butter, melted
35g all purpose flour
1 tsp. baking powder
1 generous pinch of salt

Bergamot olive oil ganache

160g citrusy, fruity dark chocolate, chopped
20g glucose syrup
75ml heavy cream
100ml bergamot olive oil (I recommend this)
Pinch of salt

Pastis poached pear

4 ripe, but firm pears
500ml water
125ml Pastis
125g sugar

Tart shells: Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes.

Roll out the dough and line six 7,5cm tart rings with the pastry. Trim excess dough along the edges and rest the tart shells for 15-30 minutes in the fridge. Use a fork to prick holes in the bottom of the tart shells.

Preheat the oven to 175C and bake the tart shells until golden brown, about 15 minutes. Remove from the oven and leave to cool completely.

Hazelnut sponge: Preheat oven to 175C and line a baking sheet with baking paper. Toast the hazelnuts until golden brown, about 15 minutes, and leave to cool before grinding to nut flour.

Mix together the hazelnut flour, 50g of cane sugar and egg yolk in a bowl and whisk in the melted butter.

Sieve together flour, baking powder and salt and mix into the batter. Whisk the egg whites with the remaining 25g of sugar to soft peaks and fold into the batter until the batter falls from the spatula.

Pour the batter onto the prepared baking sheet and spread out to about 1cm thickness. Bake for 5-6 minutes and leave to cool on a wire rack. Cut out 6 rounds of cake that fit inside the cooled tart shells.

Bergamot olive oil ganache: Add the chopped chocolate to a heat proof bowl. Bring cream and glucose to a boil over medium heat and pour over the chocolate. Stir with a spatula in the centre until the chocolate is melted, and continue to stir while slowly drizzling in the olive oil. If mixture begins to split, emulsify using an immersion blender. Season with salt to taste. Pour the ganache into a piping bag and pour over the hazelnut sponges in the tart shells. Leave to set.

Poached pear: Heat the water, Pastis and sugar in a saucepan until the sugar is dissolved and remove from heat. Slice the pears thinly on a mandolin and add to the warm liquid and cook until just tender, 3-5 minutes. Remove from heat and drain excess liquid from the pears. Cut out discs of pear and arrange on the ganache tarts.

Serve immediately.

Cardamom crusted choux with parsnip crème diplomat and rosemary poached pears

Parsnip crème diplomat

Parsnip milk

500ml whole milk
300g parsnip, peeled and cut into cubes
1 sri lanka cinnamon stick
25g honey
Pinch of salt

Parsnip crème diplomat

250ml parsnip milk
1 Tbsp. heavy cream
40g egg yolks
50g sugar
18g cornstarch
1,5 leaves gelatine

175ml heavy cream

Add whole milk, parsnip cubes, cinnamon stick, honey and salt to a pot and bring to a boil. Remove from heat and infuse in the refrigerator overnight. Strain out the parsnip and cinnamon and measure off 250ml parsnip milk for the pastry cream.

Soak gelatine leaves in cold water. Heat the parsnip milk and 1 Tbsp. of heavy cream with 15g of the sugar in a small saucepan. Whisk together egg yolks, sugar and cornstarch, then whisk in the hot milk mixture. Strain back into the saucepan and cook on medium heat while stirring continuously until pastry cream thickens. Bring to a boil and cook for 2-3 minutes, to cook out the starch. Remove from heat, squeeze excess water from the gelatine and whisk into the pastry cream. Transfer the pastry cream to a container and press a piece of clingfilm directly against the surface. Chill in the refrigerator until completely cooled.

Whip the pastry cream until creamy. In a separate bowl, lightly whip 175ml of heavy cream, then gently fold the whipped cream into the pastry cream. Pour into a piping bag fitted with a star nozzle and refrigerate until ready to assemble.

Rosemary poached pears

1l water
250g sugar
4 pears, peeled, halved and cored
4 sprigs of rosemary
5cm strip lemon rind

Heat water and sugar in a large pot until sugar is dissolved. Add pears, rosemary and lemon rind to the warm poaching liquid, cover and cook for 20-25 minutes until fork tender.

Transfer the pears and poaching liquid to a container and refrigerate overnight.

Cardamom crusted choux rings

50g butter
65g water
65g whole milk
3g sugar
2g salt
125g egg
75g all purpose flour

1 tbsp. cardamom seeds, coarsely crushed
3 Tbsp. granulated sugar

Preheat oven to 180C.

Melt butter, water, whole milk, sugar and salt in a saucepan on low heat. When the butter is melted, bring to a boil over high heat and immediately remove from direct heat. Stir in flour to make a soft dough. Return the pan to low heat and cook the dough for a few minutes, while stirring continuously. Be careful not to scrape the film forming on the bottom of the pan.

Transfer the dough to the bowl of a stand mixer and leave to cool for 5-10 minutes. Beat in the egg a little at a time until dough is glossy, elastic and holds a “V”-shape when dropped from a spatula. You might not need all of the egg for the dough.

Line two trays with baking paper and use an 8cm cookie cutter as stencil to draw four circles on each tray with a pencil. Flip the baking paper around so the pencil mark faces down.

Place the choux dough into a piping bag fitted with a 2cm star nozzle and pipe eight choux circles.

Sprinkle liberally with the cardamom sugar and bake for 30-40 minutes, until golden brown. Cool to room temperature on a wire rack.

To assemble the Paris-Brests, drain the pears and cut into 1x1cm cubes. Cut the choux rings in half and place the pear cubes in the bottom halves.

Pipe parsnip crème diplomat on top of the pears and layer with the top halves.

Serve immediately.