Almond Tart with Drunken Earl Grey Sauce
|This recipe has been
contributed by writer and journalist, David Leite,
who has his own website called Leite's Culinaria
- it is well worth a visit. There is no point in
me telling you more about David here as he has produced
a first class bio
page of his own which tells you far more
than I could cram in.
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into ˝ inch
1 large egg
1/2 teaspoon vanilla extract
2 cups white wine
2 cups water
1 cinnamon stick
3/4 cup sugar
1/2 vanilla bean
2 teaspoons Earl Grey tea
3 Bartlett pears, peeled, cored and halved
1 cup sliced almonds
1/2 cup sugar
2 large eggs
1 stick unsalted butter, room temperature
1/2 teaspoon almond extract
2 tablespoons all-purpose flour pepper
- In food processor
fitted with metal blade, pulse flour, sugar
and salt several times.
- Add butter, and
pulse until mixture resembles coarse breadcrumbs.
Add egg and vanilla and pulse until dough just
forms a ball.
- Shape dough into
a disk, wrap in plastic and refrigerate for
- Bring all ingredients,
except pears, to a boil in a large saucepan.
Boil for 5 to 7 minutes. Strain and return liquid
- Add pears, lower
heat to medium and poach 15 to 20 minutes or
until tender. Remove to a plate to cool. Cut
each pear half into 1/4 inch horizontal slices.
- Reduce remaining
liquid to 3/4 cup. Set aside.
- Combine almonds
and sugar in a food processor fitted with a
metal blade. Pulse until mixture is finely ground;
about 1 minute.
- Add eggs, butter,
almond extract and flour and process until smooth.
- Place baking sheet
on a rack set at lower third of oven and preheat
to 350°F (180°C)
- On a lightly floured
surface, roll out dough to 1/8-inch thickness.
Transfer to 10-inch tart pan with removable
bottom. Gently press down especially where sides
meet bottom. Run the back of a knife along pan's
top to remove excess dough.
- Spread almond
cream in shell. Slip a spatula under sliced
pear halves and place on top, stem ends pointing
toward center. Drag fingers along slices toward
center to elongate pears and fill in tart.
- Place tart on
baking sheet and bake for 30 to 40 minutes or
until almond cream has risen and is golden brown.
Transfer to wire rack to cool. To unmold, place
pan on a large can, let ring drop and slide
tart onto a serving platter.
- To serve, drizzle
poaching liquid on plates then place slices