Pear and Star Anise Tart with Ginger Crust
Firm-ripe Bosc pears are best; they won't thin the creamy filling
Prep Time: 30 mins, plus infusing
Cooking Time: cook 45 mins
Serves: makes 6-8 servings
For the pastry
- 1 1 / 4 cups all-purpose flour, plus more for rolling
- 1 / 2 tsp ground ginger
- 6 tbsp cold butter, diced
- 1 large egg yolk
For the filling
- 1 1 / 4 cups heavy cream
- 5 whole star anise
- 3 large egg yolks
- 3 tbsp granulated sugar
- 2 tbsp butter
- 3 tbsp light brown sugar
- 4 ripe Bosc pears, peeled, cored, and sliced
- Combine the flour and ginger. Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs. Mix the egg yolk with 3 tbsp cold water. Add to the flour mixture and stir until the dough comes together, adding water if needed. Gather into a thick disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll the dough into a 1/8in (3mm) round circle and use to line the tart pan. Chill for at least 30 minutes.
- Meanwhile, bring the cream and star anise to a boil over low heat. Remove from the heat and let stand for 1 hour. Whisk the egg yolks and granulated sugar. Remove the star anise from the cream, and whisk the cream into the yolks.
- Melt the butter in a frying pan over medium heat. Add the brown sugar and stir until melted. Add the pears and cook, stirring occasionally, about 5 minutes, until tender and coated in caramel. Cool slightly.
- Preheat the oven to 375Â°F (190Â°C), with a baking sheet in the oven. Arrange the pears in concentric circles in the tart shell, then pour in the cream. Place the tart pan on the baking sheet. Bake for 25-30 minutes, or until the filling is set. Let cool on a wire rack. Remove the sides of the pan and serve.
- 30 mins, plus infusing; cook 45 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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