Cut into 6 wedges and serve warm or a room temperature. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. In a small bowl stir together the honey and boiling water to make a glaze. It will only cover the pears partially and does not need to be even.īake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown. If the dough breaks at all patch it up with your fingers.Īrrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Mix cornstarch and 1 teaspoon water in small bowl stir into wine syrup. Boil wine syrup in pan until reduced to 1 cup, about 4 minutes. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. Using slotted spoon, transfer pears to plate. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. In a large bowl toss the pear slices with the lemon juice. Peel the pears, core them and cut into 1/4-inch slices. In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Pat the dough into a 4-inch round and wrap in plastic wrap. Using a fork, gradually mix the buttermilk mixture into the flour mixture. In a small bowl combine the buttermilk and ice water. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. Serve warm or at room temperature with a dollop of crème fraîche.To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Cool in the tin slightly, then remove and transfer to a wire rack. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Lift into the pastry case and arrange in a circle. Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out. Cut the pears in half lengthways and, using a teaspoon, scoop out and discard the core from the centre.Trim off any excess pastry and spread the frangipane evenly on top. Don’t worry if it breaks up, as this is a very short, crumbly pastry – you can just patch it together in the tin and mould it up the sides, making sure it is even all over. On a lightly floured work surface, roll out the pastry to a circle large enough to line the tart tin. Preheat the oven to 190☌/fan170☌/gas 5.Remember – they will continue to cook in the oven.) (Angela Hartnett’s tip: Don’t overcook the pears – a knife should just pierce them easily. Set aside for 15 minutes, or until cool enough to handle. Simmer for 20 minutes, then remove the pears to a plate with a slotted spoon and discard the liquor and solids. Weigh down with a saucer or small saucepan lid so that the pears stay submerged in the poaching liquor. Cut out a circle of baking paper large enough to fit inside the pan, and lay on top of the pears.Add some more water to just cover the pears. Split the vanilla pod in half, scrape out the seeds and add to the pan with the pod. Squeeze the juice from the lemon into the pan and add the squeezed lemon and orange zest. Peel the pears and add to the pan, along with the cinnamon and cloves. Put the sugar in a saucepan, pour in 500ml water and place over a medium heat. Gradually beat in the eggs, one at a time, then fold in the ground almonds and flour. Cream the butter and sugar together in a large bowl until light and fluffy. (Angela Hartnett’s tip: I make the pastry on a floured work surface in the traditional Italian way, but feel free to do it in a bowl if you prefer.) Wrap in cling film and chill for at least 30 minutes. Knead lightly, until it comes together in a smooth ball – you might need to add 1 teaspoon cold water if the dough is very crumbly. Make a well in the centre, add the egg yolks and, using your fingers, gradually draw in the flour. Using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs. Cut the butter into cubes and dot over the flour.
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