The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27444/pear-and-walnut-straight-edged-tart

lifestyle.com.au

An incredible showstopper.

Ingredients

  • Base pastry (x 2)

  • 220g chilled unsalted butter

  • 45g almond meal

  • Pinch salt

  • 2 egg yolks

  • 300g plain flour

  • 50ml milk

  • 2 tsp cinnamon

  • Puff top

  • 250g plain flour

  • 50g chilled unsalted butter

  • 125ml chilled water

  • Pinch sea salt flakes

  • 5g cinnamon/cocoa

  • 180g unsalted butter

  • Additional top

  • 250g plain flour

  • 50g chilled unsalted butter

  • 125ml chilled water

  • Pinch sea salt flakes

  • 180g unsalted butter

  • 1 tsp spirulina powder

  • 200g rice for blind baking

  • Filling

  • 2.5kg bosc pears, peeled, cored, and sliced (at least 12 pears)

  • 12 fresh figs

  • 60g walnuts, chopped

  • 1 tbs lemon juice

  • 1 tsp lemon zest

  • 150g brown sugar

  • 1 tsp ground cinnamon

  • ½ tsp ground allspice

  • ? tsp table salt

  • 4 tbs cornflour

  • 1 egg, beaten

  • 250g unsalted butter

  • 300g brown sugar

  • 300ml thickened cream

  • 1 vanilla bean

  • 200ml double thick cream

Method

  • 1.

    For the pastry base, combine butter, sugar, almond flour, salt  in food process and pulse, then add egg and pulse again, add flour and cinnamon and bring everything together on bench and knead until smooth. Cover in plastic wrap and place in fridge.

  • 2.

    For the puff, combine flour, cinnamon/cocoa, salt and cold butter into food processor and pulse for 2-3 seconds, add half the water and pulse for another 3 seconds, add 1⁄4 of water and pulse further, add remaining water until mixture forms a dough, turn out and kneed for about 5 minutes, place into fridge for 5 minutes. Take butter and place between 2 sheets of baking paper and use rolling pin to flatter into rectangle about 8mm think. Roll out pastry into rectangle and place sheet of butter in the center and fold pastry inwards, then turn 90 degrees and roll into rectangle again and fold 2/3, turn 90 degrees and roll again, fold 1 final time. Set aside in fridge.

  • 3.

    For the second puff, combine spirulina powder, flour, salt and cold butter into food processor and pulse for 2-3 seconds, add half the water and pulse for another 3 seconds, add 1⁄4 of water and pulse further, add remaining water until mixture forms a dough, turn out and kneed for about 5 minutes, place into fridge for 5 minutes. Take butter and place between 2 sheets of baking paper and use rolling pin to flatter into rectangle about 8mm think. Roll out pastry into rectangle and place sheet of butter in the center and fold pastry inwards, then turn 90 degrees and roll into rectangle again and fold 2/3, turn 90 degrees and roll again, fold 1 final time. Set aside in fridge.

  • 4.

    For the filling, measure all ingredients and cut pears and figs to required size and volume, then set aside.

  • 5.

    Preheat oven to 200°C.

  • 6.

    For the pastry case, roll out base pastry and form base of case. Line with baking paper and fill with rice and bake for approximately 8-10 minutes.

  • 7.

    Roll puff pastries out to approximately 5mm-thick sheets. Green cut out leaves for top of tree, plain, cut out edges and trunk of tree.

  • 8.

    Make the filling, in a large bowl, gently toss the pears, figs, lemon juice, lemon zest, brown sugar, cinnamon, cardamom, salt, and cornflour. Spoon the fruit mixture into the chilled tart. Complete frame first, then ground, tree trunk and finally leaves. Bake for approximately 20 minutes, then reduce temp to 180C and bake for further 40 minutes until golden on top and filling is cooked through.

  • 9.

    For the butterscotch sauce, add butter, sugar and cream to saucepan and bring to boil and simmer to taste.

  • 10.

    Place on round platter (lime green cake stand). With jug for sauce and little bowl for cream.

Notes

This recipe has not been edited or tested by the Bake Off Food Department

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings