November 24, 2010

Perfect POM-Pear Almond Tart

The best part about hosting a dinner is the desert at the end. Being in San Francisco we have some of the best pastry chefs in the world here, even the most unfoodie people in San Francisco can taste a wide array of decadent deserts and not think anything of it. So since I kinda cut sugar and gluten out of my life (for the most part) I really wanted to come up with something that would tie together some of the flavors of my POM Wonderful dinner, and still be amusing to even the most snobby of palates.

Follow this recipes three parts, poaching, tart crust and finally the frangipane.

Poached Pears
what you need:
3 Pears
24 oz. POM Wonderful Juice
1/4 C. Red Wine
sprig rosemary
2 cloves
1/4 C. Honey
Zest of 1 Lemon 

Step 1: Peel, and core the pears.

Step 2: In a pot boil the remaining ingredients, let it reduce slightly and then add pears simmer for 20min.

Step 3: Remove Pears and cover with poaching liquid into a tupperware container, place in fridge overnight- rotate for even absorption.

Gluten-Free Tart Crust
what you need:
2 C. Almond Flour
1/4 C. Butter
1 egg white
1/4 tsp. salt

Step 1: Cream butter in a stand mixer and then add flour and salt, blend till smooth add egg white and blend a little bit more.

Step 2: Put mixture into an 8" tart pan and spread evenly.

Step 3: par bake at 400˚ for 10 min. remove and let cool before adding filling.

what you need:
1/2 C. Butter
1/2 C Raw Sugar
1 Egg
1/2 C. Finely ground Almonds
2 T. Amaretto
1 tsp. Almond Extract
1 T. AP Flour (or coconut, rice flour for GF)

Step 1: In a stand mixer cream butter and sugar until fluffy, slowly add beaten egg, ground almonds, amaretto, almond extract and flour, mix till smooth. 

::Assembling your Tart::

Step 0: Pre-heat oven to 350˚

Step 1: Dump mixture into cooled tart shell and spread evenly.

Step 2: Remove your pears from the poaching juice and slice thinly cored end laying flat on your cutting board. Gently press your knife on top of the sliced pears allowing them to fan out, gently scoop them up with a wide blade and set them on top of the frangipane, continue this till the circumference of the tart is covered with the fanned pears. 

Step 3: Add a few Pomegranate Arils in the center of the tart.

Step 4: Place tart in oven and bake for 45min or until the frangipane has puffed up and the crust is a golden brown, remove from oven and let cool.

::Serving your Tart::
Caramel: with the remaining poaching juice reduce about 3/4 C. on the stove and add about 1-2 T of Raw sugar, reduce till it becomes a Caramel.

POM whipped cream: whisk (or with your device of choice) whipping cream with 1 tsp. Almond extract and 1 T. POM Wonderful. 

Cut tart and serve with whipped cream and drizzle with your friends be amazed!

poached pears and frangipane recipe from:

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