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Posts tagged ‘pear tart’

Chocolate Pear Galette with Praline Crunch

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You will have seen this picture before, it’s the recipe I submitted for the food blogger feature in the Taste Magazine in April. I said I would reveal the recipe on my blog for those not in NZ after the magazine was no longer being sold in store so here it is. I will keep my fingers crossed that one day I can write and style more recipes for magazines. In the meantime you might find me on Stuff.co.nz Life & Style

Ingredients
180g plain flour
110g butter
50g sugar
1 egg
1 tbsp cocoa
2-3 pears
Praline Topping
50g hazelnuts
1/2 cup water
1 cup castor sugar
additional sugar for dusting
A little milk for glazing the pastry
Method

Method
To prepare the praline put the water & sugar for the toffee in a pan on a low heat until the sugar has dissolved then turn up the heat.
The sugar liquid should boil and start to turn golden brown, once it does turn off the heat and add the hazelnuts to the pan.
Pour mixture out onto a grease tin to cool. Once set, blend in a food processor or bash with a mortar & pestle!
For the pastry, place the flour, cocoa & butter in a bowl.
Work the ingredients together until the mixture looks like breadcrumbs.
Add the egg and gently knead the dough together and divide into 4 equal portions, shape them into balls and flatten.
Rest dough in fridge for an hour before rolling out.
Preheat oven on ‘bake’ to 180C .
Prepare the pears by coring them, slicing them into halves and then into 1 cm thick wedges.
Roll one piece of dough into a circle the size of a ‘side plate’.
Arrange pear wedges in a circle from the centre of the dough leaving 4cm free at edges.
Fold dough into the centre, pleating as you go, it doesn’t have to be perfect, galettes are rustic.
Brush the pastry with a little milk and dust the whole galette with sugar.
Repeat with the rest of the dough. Alternatively you can make one large galette.
Sprinkle praline mixture over the top of each galette and place on a non stick baking tray.
Bake for 25 minutes or until golden brown (a larger galette will take approx 35 minutes).

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Gluten Free Pear & Walnut Frangipane Tart – and a few holiday snaps

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Gluten Free Frangipane, Pear & Walnut Tart

Not surprisingly the highlight of travelling for me is trying new cuisine and produce and of course bringing some back home to enjoy while reminiscing about our adventures. I squirreled a few products home with me from our trip to France, one of them was this green walnut confiture. It’s meant to be spread on bread or toast which I of course I tried but I also had in my mind to make a tart with it which moved to a gluten free tart with a ground almond base. In hindsight the confiture got a bit lost with the ground almond filling and this recipe would work just fine omitting the confiture but sprinkling the top with walnuts or even sliced almonds. You can also try this with other ‘pip’ fruit but I would avoid stone fruit as they may release too much juice into the already moist almond base.

Ingredients
140g butter
140g castor sugar
140g ground almonds
3 small free range eggs
1 tbsp walnut confiture (optional)
1 large pear, sliced into thin wedges
70g walnuts, chopped
Method – tart filling

Preheat oven to 180C and grease and flour a 24cm loose bottom tart tin.
Make the frangipane filling by creaming the butter & sugar together until light and fluffy.
Gradually beat in the eggs one at a time.
Fold in the ground almonds.
Spread the mixture over the base of the tart tin, it should only come up half way to leave room to rise in the oven.
spread the walnut confiture over the frangipane mix then arrange the pear slices over the confiture. If you don’t have confiture don’t worry it will still be delicious.
Sprinkle chopped walnuts over the sliced pears.
Bake for 35-45 minutes, the frangipane shuold be golden and risen slightly like sponge to touch. The centre of the cake may be more sticky but this is fine, it will set on cooling.
Allow to cool before removing from the tart tin.

Here are few holiday snaps from the Perigord region where we stayed

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