Red Wine-poached Pear & Almond Tart

 

Poaching pears in red wine gives them a gorgeous ruby hue for topping this ultimate fall tart. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit up well.

What you will need

8-3/4 oz. (scant 2 cups) all-purpose flour;  more for dusting

3-1/2 oz. (3/4 cup plus 2 Tbs.) confectioners’ sugar

1-3/4 oz. (scant 1/2 cup) almond flour

6 oz. (12 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

1/4 tsp. kosher salt

2 large eggs, 1 separated

Cooking spray

1 oz. melted white chocolate

1 cup whole milk

1/4 cup honey

1/2 vanilla bean or 1/2 tsp. pure vanilla extract or paste

1 large egg

1 large egg yolk

1-1/2 Tbs. cornstarch

1 Tbs. unsalted butter, cut into 1/2-inch pieces

1/4 to 1/2 tsp. ground cardamom

1/2 cup whipping or heavy cream

1 750-ml bottle of dry red wine

1/2 cup honey

2 whole (3-inch) cinnamon sticks

2 whole star anise

2 (3-inch) strips lemon zest

Juice of 1 lemon

1-1/2 lb. peeled, halved, cored, and sliced firm-ripe pears (preferably a smaller variety, such as Seckel or Forelle)

1/4 cup apricot or apple jelly

2 Tbs. water or white wine

Toasted sliced almonds, for garnishing

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