September 13, 2012
Poached pear and brown butter tart is a fabulous dessert. Fall fruit is beginning to appear in the market. Crisp apples, juicy pears, and sweet grapes are filling the stalls and enticing passersby. Delicate poached pears are baked in custard within a homemade crust. This tart is creamy, crumbly, and nutty - all components in a winning dessert.
Poached Pear and Brown Butter Tart
For the crust:
Pinch of salt
1 1/2 sticks of unsalted butter, diced and chilled
For the poached pears:
4 cloves
One cinnamon stick
1 teaspoon of vanilla abstract
4 Bosc pears—peeled, cored and quartered
For the filling:
1 teaspoon of vanilla extract
1/2 teaspoon of grated orange zest
Pinch of salt
1/4 cup of all-purpose flour
powdered sugar, for dusting
Directions:
Make the tart crust (can be done a day ahead). Preheat the oven to 375 degrees F and butter an 11 inch removable bottom tart pan.
Combine the flour, sugar and salt in a food processor and pulse a few times, until combined. Add in the butter, pulsing until the mixture resembles small peas. Pour in the egg yolk-water mixture, pulsing until the dough is crumbly. Add more flour if it is too wet.
In a large pot, combine the water, wine, sugar, cloves, cinnamon stick, sage leaf, and vanilla extract. Bring to a boil and simmer for a few minutes before adding the pears. Cover the pot with parchment paper and a lid, cooking over medium heat for about 25 minutes (until the pears are soft, but not falling apart.
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