Campari-poached pear tart

all details

A little tricky to make but totally worth it for the amazing results.

Campari-poached pear tart
Photo: Peter Stoop

Ingredients

  • Pastry
  • 110g plain flour
  • 30g icing sugar
  • 30g caster sugar
  • 50g butter
  • 1 egg yolk
  • 2 tsp pouring cream
  • Pastry cream
  • 1 cup milk
  • 1/2 vanilla bean, split
  • 3 egg yolks
  • 3 tbsp sugar
  • 3 tbsp cornflour
  • 1/2 cup cream, whipped
  • Campari-poached pears
  • 4 beurre bosc pears, peeled
  • 75mL orange juice
  • 75mL lemon juice
  • 1/2 tsp ground nutmeg
  • 1/2 vanilla bean, split
  • 200g muscovado sugar
  • 2 cinnamon sticks
  • 200mL Campari
  • 750mL grenadine
  • Muscovado sugar, extra
  •  

Method

Pastry

Preheat oven to 180C.Combine dry ingredients in a bowl. Add butter and mix until combined, running mixture through your fingers until it's the texture of breadcrumbs, then add yolk and cream and mix until smooth. Knead into a disc and refrigerate for 30 minutes. Roll pastry out on a floured surface until 2mm thick. Cut rectangles 10cm x 5cm and bake on a lightly greased oven tray for 8-10 minutes or until golden and cooked. Cool on a cake rack.

Pastry cream

Scald milk and vanilla in a small pan. In a bowl, beat egg yolks with sugar and cornflour until smooth. Gradually add milk mixture and whisk until smooth. Return to rinsed-out saucepan and stir over low heat until mixture has thickened, is smooth and has come to the boil. Remove vanilla, cover and refrigerate. When cool, stir in cream.

Campari-poached pears

Peel, halve and core pears. Combine remaining ingredients in a pan (except extra sugar) and bring to boil. Add pears and simmer over low heat for 20-25 minutes or until tender. Remove pears and cool. Boil liquid over medium heat until reduced and syrupy. Remove and cool.

To serve, cut a slice off cheeks of pears so halves sit flat. Sprinkle with extra sugar and place under a hot grill until caramelised. Place pastry on serving plates and spoon over pastry cream. Top with two pear halves and drizzle with reduced syrup.

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  • Cuisine - Italian
  • Course - Dessert

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April