Pear & Almond Tart
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Pear & Almond Tart

Kirsten Tibballs shares her scrumptious recipe for Pear and Almond Tarts using KitchenAid. Kirsten has won Gold at the Pastry Olympics in Germany, and has been named 'Australia's Queen of Chocolate'.

Ingredients

CRUMBLE
95g plain (all purpose) flour

47g almond meal

47g hazelnut meal

1g salt

95g unsalted butter 

95g raw sugar

SWEET PASTRY
60g icing (confectioners') sugar

56g egg yolks

1 teaspoon vanilla bean paste

225g plain (all purpose) flour

113g unsalted butter

2g salt

1/2 lemon, zested

uncooked rice, for baking

ALMOND CREAM
128g sugar    

128g unsalted butter    

128g whole eggs   

128g almond meal   

40g plain (all purpose) flour    

zest from 2 lemons   

8ml lemon juice

DICED PEAR
2 large Pears

Method

CRUMBLE
Place all the ingredients into the bowl of the KitchenAid Stand Mixer and using the Flat Beater, mix until it reaches a dough consistency. Press the dough flat and cover in plastic wrap. Cool in the fridge until it is chilled and firm enough.

Remove the dough from the fridge. Using the KitchenAid Stand Mixer fitted with the Food Grinder Attachment with coarse plate grinds, insert small blocks of the dough into the attachment to achieve long pieces of crumble. Keep the pieces of crumble in the fridge of freezer until required. You need approximately 20g of crumble for each tart.

SWEET PASTRY
Place all the ingredients into the KitchenAid Food Processor and using the dough blade, mix until it forms a soft dough. Press the dough flat and wrap in plastic wrap. Cool in the fridge for at least 1 hour. When the dough is firm enough, lightly dust the bench with flour and use a rolling pin to roll it to a thickness of 4mm. Keep in the fridge or freezer until it is firm. Cut out 12cm circles using a cake ring or a round cutter. Line the pastry discs into 8cm tart rings, pressing the pastry up the sides of the ring. Return the tarts to the fridge.

Remove the tart cases from the fridge and trim the top part of the dough with a knife. Cover the inside of the tart with plastic wrap and fill to the top with uncooked rice. Prepare a Silpain mat on top of a perforated tray and place the tart rings on top. Blind bake at 165˚C for 8 minutes.

Remove the tarts from the oven and remove the plastic filled with rice. Return to the oven for another 10-15 minutes at 160˚C until you achieve a golden colour. Allow to cool in the tart rings.

ALMOND CREAM
Place all the ingredients into the KitchenAid Stand Mixer and using the whisk, mix until fully combined. Store in the fridge until required. If you aren’t using the cream immediately, you must whisk it by hand to achieve a smooth consistency before applying to the tart. You require 40g of almond cream for each tart.

DICED PEAR
Peel the skins off the pear and dice them using the KitchenAid Food Processor fitted with the Dicing Kit. You require 20g of diced pear for each tart.

TO ASSEMBLE
Using a disposable piping bag fitted with a 10mm round nozzle, fill the baked tarts shells with approximately 40g of almond cream. Place 20g of the diced pear on top of the almond cream. Sprinkle 20g of the chilled crumble on top of the pear, as high as you can, because it will collapse during baking. Bake at 160˚C for 25 to 30 minutes. Remove from the oven and allow to cool. Once the tarts are cool enough, gently remove the tart rings.

 

Prep: 60 min
Servings: 8-10

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