![]() Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour. To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy. Transfer to the oven and bake for 30 minutes, or until the filling is cooked through.įor the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged. Transfer to the oven to bake for ten minutes, or until golden-brown.įor the filling, mix the butter and sugar together in a bowl until light and fluffy.Īdd one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.Īdd the lemon zest, plain flour and ground almonds and mix well to combine. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. ![]() Remove the dough from the fridge and unwrap. Wrap in cling film and chill in the fridge for 40 minutes. Remove the dough from the food processor and roll to form a ball. Remove from the heat and set aside.įor the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.Īdd the egg and pulse until the mixture just comes together as a dough. While the pears cool – or, if you’re brave, arrange the pears decoratively atop the creamy filling of the pie/tart(s) and continue thickening the caramel sauce over very low heat – stirring in the cream.Īfter another 5 minutes or so, chill the sauce for 10 minutes.ĭrizzle over the decorative pears and sprinkle with chopped pecans.Ĭool or chill before slicing and serving.Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.Īdd the pear halves and cook, turning once, until caramelised all over. Remove the cooked pears from the caramel sauce – placing aside until cool enough to handle. Simmer for just a few minutes, while the sauce thickens. Reduce heat to a simmer and cover, cooking for 5 minutes, or so, until the pears begin to soften.Īdd the brandy and vanilla. Melt the butter over medium heat in a medium-large skillet.Īdd the pears and cook until fully coated in butter. Chill.ģ large pears (any variety), thinly slicedģ/4 cup light brown sugar, loosely packedġ-2 Tbs. Smother over the top of the cooled Brown Sugar Cinnamon Pie/Tart crust. Preheat the oven to 375 degrees. After filling the pie crust with pie weights or beans, bake for about 20 minutes, until just beginning to brown.Ĭombine the cheese and sugar together in a food processor and whir until smooth. Transfer that to a pie plate or tart pan, fluting the edges, and refrigerate for at least one hour. Top with another sheet of parchment and roll into a 11-12″ crust. ![]() (Divide in half for two smaller pies/tarts). Transfer to parchment paper and form into a disc. ![]() Drizzle in the ice water and pulse again until a bit more doughy. Using a large spoon or spatula tuck the edges of the pastry down into the skillet around the pears. Remove the pears from the heat and carefully place the pastry over the skillet. Roll out the pastry to a 10-inch circle on a lightly floured, clean work surface. Top this one with vanilla bean ice cream – if you dare merge from just a solo slice.īrown Sugar Cinnamon Brandy Caramel Pear Pie Tart Brown Sugar Cinnamon Brandy Caramel Pear Pie Tartġ/2 cup light brown sugar, loosely packedĬombine the flour, brown sugar, cinnamon, butter, egg, and vinegar together in a food processor. Line a rimmed baking sheet with foil and set aside. Yes, pear cinnamon – really a brown sugar-cinnamon pie crust, baked into a tart pan, smothered in slightly sweet mascarpone cheese, and then topped with brandy-caramel cooked pears and sauce – this pear dessert is indelibly incredible!ĭessert SHOULD always be taken seriously – no exceptions. Apple tarts are so … yesterday? Well, they are a thing.īut, the NEW thing, is Brown Sugar Cinnamon Brandy Caramel PEAR pie tart!
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