Serve warm or cool with a dollop of whipped cream or a scoop of vanilla ice-cream. Cut the pears in half lengthwise and remove the cores and stems.Arrange the apples and pear slices on the. The filling should be close to fully set before being removed from the oven. Combine the flour, 2 tablespoons sugar, salt and baking powder in a bowl. Pour this filling over the tart as soon as possible and bake at 175C for about 45 minutes. Remove from heat and allow to cool slightly but whisk into the egg mixture while still very warm. Brown the butter in a small saucepan over a low heat until dark brown.To make the filling, whisk together the sugar and eggs until lightened in colour, then whisk in the flour, cardamom and a pinch of salt.Slice each poached pear half into three pieces and arrange in the prepared pastry case.The pears, returned to the cold syrup, can be kept in the fridge for a few days. Simmer until the pears are just soft, about 15 minutes, then remove from the syrup and chill.Egg Yolk: I always use large eggs when I am baking. Using natural cinnamon quills and a quality vanilla bean paste add to the subtlety of the almond cream as well. Butter: Make sure that the butter is unsalted and cold. What You Need Choosing firm and unblemished pears is most important for the success of this classic pear tart. Salt: The salt will enhance all of the flavors of the other ingredients. Granulated Sugar: The sugar adds a sweet element. Put the pear halves into the syrup, add the lemon juice, cover with a square of greaseproof paper to keep the pears submerged, and put the lid on the saucepan. Crust Flour: All-purpose flour works great for this crust.In a non-reactive saucepan bring the sugar and water to the boil with the vanilla bean (split lengthwise and seeds scraped into water) and lemon rind.Bake at 180C for 10-15 minutes then remove the weights and bake for a further 5-10 minutes until the shell is golden. Use baking paper and pie weights or dried pasta to weigh down the tart case as it bakes.Freeze the case or chill well until you are ready to bake. Trim the pastry slightly above the edge of the tin to allow for shrinkage during cooking. On a floured surface roll the dough out slightly larger than your tart tin.Collect the pastry into a ball, wrap in plastic wrap and chill in the fridge for at least one hour.A slightly drier pastry will yield a crisper, more crumbly crust, although it will be a bit more difficult to roll out. Add the egg yolk and enough water to just bring the dough together so it holds. Stop when the mixture looks like coarse breadcrumbs. ![]()
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