SWEET PASTRY
60 g unsalted butter, cubed and chilled
40 g icing sugar - sieved
1 egg yolk
125 g plain flour
1 tbsp water |
POACHED PEARS
4 whole pears
300 g caster sugar
1½ lt water
50 ml lemon juice
300 ml thick crème anglaise |
Cream together the icing sugar, egg yolk and then incorporate the butter
Add the flour into the butter mixture and combine until it resembles a crumble consistency
Add the water and knead together quickly
Wrap in cling film and refrigerate for 1 hour
Roll out the dough to 3 mm thick, cut and line your tart dishes
Then prick the bottom all over with a fork and freeze for an hour
Pre heat your oven to 180°C
After an hour, place the pastry in the oven to bake for 10 minutes or until golden brown
Remove from the oven and brush with egg white, place back in the oven for 1 minute
Remove from the oven and leave to cool
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In a large saucepan add the caster sugar, water, lemon juice and bring to the boil
Peel and core the pears but leaving the stalk on for presentation
Place the pears in the syrup and cover with a weighted down cartouche (a piece of grease proof cut into a disc)
Poach pears gently in the syrup (do not boil) until tender, allow to cool
To dress your dessert, place your thick vanilla crème anglaise in the pastry case, (two thirds full)
Cut segments into the base of the pear and push down from the stork to fan out the base
Place the pear onto the thick crème anglaise, garnish with spun sugar and serve |
