Mulled pear tart

Name: Mulled pear tart
Prep time: 45 min
Total time: 120 min
Yield: 8
Ingredients: 2 ½ tbsp sugar; 1 vanilla pods; 150 g white flour; 80 g sugar; 1 parcel bourbon vanilla sugar; 180 g shelled ground almonds; 240 g butter; 2 eggs; 1 organic oranges; 3 pears; 2 cardamom pods; 1 cinnamon sticks; 1 bay leaves; 1 star anise; 1 cloves; ¼ tsp nutmeg; ½ tsp salt; 4 dl red wine

desserts Baking sweet bake

Total: 2 hr | Active: 45 min.

vegetarian

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Crème d'amande or French almond cream is an emulsion made from butter, ground almonds, sugar and eggs, and I love to use it when I'm baking. Whether that's in a Three Kings' cake on 6 January or as a juicy, aromatic base for fruit tarts in summer. In this tart, I've covered the almond cream with pears poached in spiced mulled wine. The result is a festive tart that is perfect for tea time during the colder months.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 8 pieces

Pears
4 dl	red wine
2 tbsp	sugar
1	organic orange, zest peeled with a peeler, use all of the juice
2	cardamom pods, crushed
1	vanilla pod, cut lenghtwise, seeds scratched out
1	cinnamon stick
1	bay leaf
1	star anise
1	clove
¼ tsp	nutmeg
3	pears, peeled

Dough
150 g	white flour
½ tbsp	sugar
½ tsp	salt
120 g	butter, cut into pieces, cold
½ dl	water, chilled

Almond cream
120 g	butter, soft
80 g	sugar
1 parcel	bourbon vanilla sugar
2	eggs, beaten
180 g	shelled ground almonds

How it's done

Pears

Pour the wine, sugar, orange zest and juice into a pan along with all the other ingredients up to and including the nutmeg, bring to the boil. Add the pears, simmer over a low heat for approx. 10 mins. until just soft, turning once. Cover the pears and leave to cool in the poaching liquid.

Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins.

Almond cream

Beat the butter with the sugar and vanilla sugar until light and creamy. Mix in the eggs and almonds.

Tart

Roll out the dough on a sheet of baking paper (approx. 32 cm in diameter), transfer to the tin along with the baking paper. Prick the base firmly with a fork, spread the almond cream over the base of the tart. Remove the pears from the mulled wine, drain, set aside the mulled wine. Halve and core the pears, cut crosswise into thin slices and arrange on top of the almond cream.

Bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tart from the tin, leave to cool on a rack.

Glaze

Reduce the reserved mulled wine to a syrupy consistency for approx. 15 mins., brush the pears with the syrup.

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