• Cameron Lamb

Mulled Wine Pear & Almond Tarts
























A perfect pudding for winter time! These tarts are amazing, served both at room temperature or warm from the oven. When serving I like to add a dollop of crème fraîche and a little bit of red wine syrup poured over the top. Most recipes for red wine poached pears call for a full bottle of wine, not my recipe. I reduced it down, because that way you can enjoy a glass while you bake! This recipe makes 6 x 10cm tarts.


Ingredients:


For the Pastry:

250g plain flour

125g unsalted butter (plus extra for greasing)

50g icing sugar

1 egg, beaten

1/2 tbsp water


For the Mulled Wine Pears:

600ml red wine (of your choice, but fruity is good)

120g golden caster sugar

1 Cinnamon Stick

2 star anise

4 whole cloves

zest of 1/2 an orange

1 tbsp vanilla bean paste

6 x Pears


For the Almond Frangipane:

125g ground almond

125g golden caster sugar

125g eggs

125g unsalted butter, softened

1 tsp vanilla bean paste

1 drop almond extract


Decoration:

Flaked almonds

Apricot glaze


Method:


Pre-heat your oven to 190℃ (170℃ fan) and grease 6 x 10cm tart cases with butter.


Start with poaching the pears. Add all the ingredients, other than the pears, to a pan that’s small enough to make sure the pears will be covered. Bring to the boil.


Meanwhile peel and core the pears. Once the wine mixture is boiling add in the pears and turn down the heat to a very gentle simmer. Leave to cook for 20-30 mins, or until the pears feel soft when you insert a knife. A little firmness is good as they will be going into the oven afterwards and will continue to cook.


Once the pears are soft remove them from the pan and leave to cool. Turn up the heat on the poaching liquid and leave to reduce until syrupy.



To make the pastry sift the flour and icing sugar into a bowl. Cut the butter into cubes, add the the bowl and rub in until you get fine breadcrumbs.


Once you have a mix that resembles bread crumbs, combine the egg and water and add this into the centre of your bowl, mix until a dough forms. Be careful not to over work this! wrap in clingfilm and place into the fridge to chill for at least 30 mins.



In the meantime make the frangipane, which is very easy! Combine all the ingredients into a mixer with the whisk attachment or using an electric handheld whisk, whisk on high speed for 5 minutes until the mixture is pale and fluffy.


Once your pastry is chilled, roll it out on a slightly floured surface and line your tart cases.Fill each of your tart cases to the half way point with the frangipane, and place a pear in the centre of each one.


Sprinkle flaked almonds on top of the frangipane around the pears and place them in your preheated oven for 25-30mins or until the frangipane and pastry is golden brown.


Once baked it’s important to leave the tart cases to cool before attempting to turn out.


Glaze with a generous amount of the apricot glaze to give a nice shine.





Remember to tag me in your bakes on Instagram! - @cameronolamb










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©2018 Cameron Lamb