Posted in baking, candy, dry heat, wet heat

Pear Frangipane Tart

pear tart

I used this recipe to make a Christmas Eve dessert.

I adapted it slightly. I definitely poached my own pears. I’m not snobby about all ingredients, but the difference between fresh and canned pears is huge. I followed David Lebovitz’s recipe for that, and added ground cinnamon, ground nutmeg, and whole cloves (maybe a tablespoon of each? I didn’t measure) to the syrup, which I made double the amount of.

Double the pear poaching syrup might have been more than I needed, especially since you don’t actually need 4 pears to do this recipe. Only two quartered pears will fit on the top of my tart, although I squeezed in one more quarter.

I also don’t have baking beans or parchment paper handy, so I blind baked the crust without anything on top of it for 15 minutes and that seemed fine. It didn’t brown.

I haven’t tasted the finished product yet but I think the crust might turn out too floury tasting. It’s somewhere in between a cookie crust and a flaky buttery crust. You might want to try a pate sucree recipe instead. But I’ll report back after tonight. Edit: The crust was tender but a little too floury tasting for me. It wasn’t bad but I’d just as soon eat the filling and the pears without the crust. Making it either more buttery or sweeter would probably be better. The almond meal in the crust probably helped keep it tender but I don’t think it added much flavor-wise.

I also added some vanilla to the frangipane, and right now I’m boiling down the syrup I poached the pears in to make a sauce for the tart, especially important if it turns out to be not sweet enough. I also thought a caramel sauce would go well with it, but since I already have this syrup I’ll try that first. Edit: the frangipane was delicious. My sister doesn’t like pears so I just made her try a bite of the frangipane and she said “It’s like a little angel!” She then apologized for not being good at talking about food but I thought that was pretty great! I do think adding spices to it would be good, though. The syrup didn’t pack the punch I had hoped, but the tart didn’t really need it, either.

The whole thing took me two hours. I made the crust, let it rest while I prepped the pears, blind baked, poached, and made frangipane simultaneously, and now I’m baking and boiling down the syrup. You could do the crust ahead of time, of course.

One thing I learned from doing it is that you want to grab the pears out of the syrup either without piercing them, or piercing them from the bottom! When they dry up in the oven the fork marks really show!

Cinnamon and cloves are my obsession this winter since I tried a cocktail with Fernet Branco (but it didn’t taste bitter at all!). I’m thinking about using the syrup in a cocktail, too.

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Posted in baking

Daring Baker Challenge: Phyllo Dough and Maple Baklava

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I was a little daunted by the idea of making my own phyllo dough. Even Alton Brown doesn’t make his own phyllo dough when he makes baklava.  I have now made something more from scratch than Alton Brown.  But I did decide to compromise.  I made the bottom layer myself and used store bought dough for the rest.  I also tweaked the classic recipe by making mine round and using maple syrup instead of spiced honey.  I liked the idea, but I don’t think the spices that you mix in with the nuts complement the maple flavor that well.  I doubt it’s the cinnamon, so it’s probably the allspice or the clove, or both, that’s not playing nice with maple.  That didn’t stop my friends from enjoying it, though.

homemade phyllo dough
The dough got pretty thin and translucent.

The full recipe is here.  I’ll just add a tip for rolling out the phyllo dough, if you are ever possessed to do this yourself.  It’s not as hard as you’d think, and you can use a regular rolling pin even though they suggest a wooden dowel.  But when you roll out dough, you create new surface area, and so even though you floured the dough and the counter, you still get sticky areas.  If you’re rolling out something this much, you have a lot of sticky area. So I tried buttering my work surface instead of flouring it.  After rolling a piece, it came right off of my counter instead of needing a lot of gentle prodding like before.  And then I had a head start on the buttering that you do to make the baklava.

I only baked mine once, for about 30 minutes, whereas the recipe has you do that twice.  Mine probably could’ve used some more time in the oven, but I think another full 30 minutes would have been too much.