Poached Pear Crumble Tart

Ingredients

Vanilla Almond Pastry
  • 6oz-150g pastry butter or lard (cold & cubed)
  • 9oz-250g plain flour (sifted)
  • 1 medium egg yolk (free-range)
  • 4.9oz-140g golden caster sugar
  • 1 tablespoon almond extract
  • 1 tablespoon vanilla extract
  • 1.4oz-40g ground almonds
  • 1 tablespoon cocoa powder
  • 3 tablespoons cold water
Poached Pears
  • 30oz-850g diced & peeled pear
  • 75cl (bottle) red fruity wine
  • 2 strips of lemon zest
  • 8.4oz-240g caster sugar
  • 2x cinnamon sticks
  • 1x star anise
  • 2x split vanilla pods
  • 6x cloves (whole)
  • 8.4 fl oz-250ml water
Cinnamon Crumble
  • 7oz-200g plain flour (sifted)
  • 2.6oz-75g caster sugar
  • 1 tablespoon ground cinnamon
  • 4.2oz-120g unsalted butter

Method

  1. Start by preparing the poached pears (3 days in advance). Place the wine, spices, sugar, lemon zest and water in a medium sized saucepan over a medium heat whilst you prepare the pears. Add the pears and simmer with a lid on for 20 minutes
  2. Spoon out the diced pear into a sealed plastic box and allow to cool completely. Strain the wine into a separate container to filter out the spices and allow the wine mix to cool completely also. Once both the wine mix and the pears are completely cool, pour the wine mix over the pears and attach with a sealed lid. Pop in the fridge for 2-3 days
  3. When ready to prepare the tart, continue by making the pastry. In a large mixing bowl add the cold butter and flour. Use stand mixer with beater on low setting for 2 minutes or use your fingers and thumb to rub together until mixture resembles fine breadcrumbs. If doing this manually, take your time to get the effect and be patient add the sugar & ground almonds and stir through using a spoon
  4. Add the vanilla and almond extract along with the egg yolk and water and stir through with a knife before continuing to knead together with your hands. When thoroughly combined, roll into a smooth ball and wrap in cling-film. Pop in the fridge for one hour
  5. When the hour is up, grease a fluted tart tin (or loose bottomed flan tin) and set to one side. Flour a surface and the rolling pan and roll out the pastry mix evenly and thin. Transfer the sheet of pasty to the tin and press into the grooves and base. Cut off any overhanging pastry from the sides. Prick the base several times with a fork and pop back into the fridge for one hour
  6. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Place a circle of baking paper on top of the base of the tart. Pour in the baking beads (or rice if you don't have any) and pop into the oven on top of a baking tray for 10 minutes. When time is up, remove the beads/rice and paper. Reduce the temperature to 320˚f-160 ˚c conventional or 284˚f-140 ˚c fan and pop back into the oven for a further 15 minutes
  7. Remove the tart and set to one side, increase the oven temperature to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven
  8. Spoon the pears (using a slotted spoon to drain away the juice) into the pastry case and spoon over a few tablespoons of the reserved liquid (not too much). Set to one side whilst you make the crumble topping
  9. In a large mixing bowl, using your fingers, crumble together the flour and butter until it resembles fine breadcrumbs- like you did for the pastry. Stir through the sugar and cinnamon. Spoon evenly over the top of the pears so it is completely covered. Pop the tart into the oven for 25 minutes
  10. Remove and allow to cool for 10 minutes before fully removing from the tin
  11. Best served with cream, custard or ice-cream. Can be eaten hot or cold. Perfect autumn treat

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