Text 27243, 115 rader
Skriven 2015-05-21 05:23:34 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1027
====================
 * Originally in: fido.HOME_COO

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" rounds. Whole star anise is available in
  the spice section of some supermarkets.

  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" round.) Transfer
  pastry to 10" diameter springform pan, pressing pastry
  firmly onto bottom and 1" to 1 1/2" 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 400+.F/205+.C.

  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 App+¬tit | November 2010

  Yield: Makes 10 servings

  MM Format by Dave Drum - 22 November 2010

  Uncle Dirty Dave's Archives

MMMMM

... Even a fish wouldn't be caught if it kept its mouth shut.

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 * Origin: Prism bbs (1:261/38)