Text 7980, 110 rader
Skriven 2011-03-03 20:48:08 av Dave Drum (1:18/200.0)
Ärende: Gourmet 1039
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vanilla-Spiced Caramel & Pear Tart
 Categories: Pastry, Fruits, Desserts
      Yield: 6 servings
 
      1    Sheet frozen puff pastry
           - thawed
           +=OR=+
     16 oz Package all-butter puff
           - pastry; thawed

MMMMM---------------------------PEARS--------------------------------
      3 tb Unsalted butter
    1/2 c  Sugar
      1    Cinnamon stick
      1    Whole star anise
      3    Whole cloves
           Generous pinch kosher salt
    1/2    Vanilla bean, split
      6 md Firm but ripe Anjou pears,
           - peeled, cored, halved

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Unsalted butter
    1/2    Vanilla bean; split
      2    Cinnamon sticks; halved
      2    Whole star anise
      6    Whole cloves
    1/4 c  Sugar
      1 lg Egg
           Big pinch kosher salt
  1 1/2 tb All purpose flour
      1    Egg white; beaten to blend
 
  Special equipment: 10" diameter springform pan
  
  Ingredient Info: All-butter puff pastry is available frozen at Whole
  Foods markets. One 14- to 16-ounce package contains two 11-inch
  rounds. Whole star anise is available in the spice section of some
  supermarkets.
  
  The technique: No measuring, no mixing - just roll out puff pastry,
  trim to a circle, and transfer it to the pan. If you can find
  all-butter pastry, it's worth using here because of its superior
  flavor and texture.
  
  The payoff: It couldn't be easier to use-or more flaky and buttery.
  
  For crust: Roll out pastry to 12" square and trim off corners, forming
  slightly rounded crust. (If using all-butter puff pastry, roll out to
  12-inch round.) Transfer pastry to 10-inch-diameter springform pan,
  pressing pastry firmly onto bottom and 1 to 1 1/2 inches up sides of
  pan. Freeze crust until firm, 1 to 1 1/2 hours. DO AHEAD: Can be made
  1 day ahead. Cover and keep frozen.
  
  For pears: Melt butter in heavy large skillet over low heat. Add sugar
  and next 4 ingredients. Scrape in seeds from vanilla bean; add bean.
  Increase heat to medium-high and cook, stirring until sugar melts and
  turns brown (color of peanut butter), about 3 minutes. Reduce heat to
  medium; add pears, rounded side down. Cook until pears are almost
  tender, turning and moving skillet around occasionally to ensure even
  cooking, 10 to 15 minutes, depending on ripeness of pears. Carefully
  turn pears over; continue to cook until pears are very tender, about
  10 minutes longer. Remove skillet from heat; cool pears in skillet
  with spices (pears will release juice while cooling).
  
  For filling: Melt butter in small saucepan over low heat. Scrape in
  seeds from vanilla bean; add bean. Add cinnamon, star anise, and
  cloves. Increase heat to medium; cook until butter is golden (watch
  to avoid burning), 3 to 4 minutes. Remove vanilla bean and spices
  from butter; discard. Whisk sugar, egg, and coarse salt in medium
  bowl. Whisk in flour. Gradually whisk browned butter into egg mixture.
  
  DO AHEAD: Pears and filling can be made 6 hours ahead. Cover
  separately; let stand at room temperature. Whisk filling before using.
  
  Position rack in center of oven; preheat to 400oF. Brush frozen crust
  with beaten egg white. Pour filling into crust; spread evenly over
  bottom of crust (filling will be very thin). Using slotted spatula,
  remove pears from skillet, allowing excess syrup to drain back into
  skillet; reserve syrup. Arrange pears, rounded side up, atop filling
  (about 9 around edge and 3 in center of pan).
  
  Bake tart until crust is deep golden and filling is set and brown at
  edges, about 1 hour. Run small knife around sides of pan to loosen
  tart. Release pan sides. Transfer tart to platter. Let stand,
  uncovered, at room temperature to cool slightly until just warm.
  
  Just before serving, boil syrup in skillet until reduced to generous
  1/3 cup, 1 to 2 minutes. Discard spices. Drizzle syrup over pears.
  Serve tart slightly warm.
  
  by Jeanne Kelley
  
  Bon AppOtit | November 2010
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 22 November 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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