![]() Serve with a drizzle of the red wine syrup and a few drops of olive oil. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. 10 mins Total Time: 45 mins Servings: 8 If youre looking for a quick, hands-off way to cook one of autumns most delicious fruits, look no further than our recipe for easy poached pears. Sprinkle the Stilton and pistachios over the pears. Process for a few seconds to mix the dry ingredients. Return the cooking liquid to the pan and boil quickly until the liquid is syrupy. Step 1 To make the tart dough: Put the flour, salt, and sugar into the bowl of a food processor fitted with the metal blade. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry. Once cooled, drain the pears, reserving the cooking liquid. Remove the pan from the heat and let cool. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. ![]() Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Leave to cool then cut into four rectangles. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. or really any way you want to.Preheat the oven to 180C/350F/Gas 4. When the tart is cool, gently ease the ring of the tart dish away - it may need help with a knife around the top edge if any frangipane has overflowed slightly - and serve! You can serve it warm with icecream or cream. Roll rolling pin over edge of tart pan to trim dough, and pierce bottom of dough all over with a fork. Fit into a 10-inch tart pan with a removable bottom and fold over to make a double-thick edge. Score around the perimeter of the plate to create at least a 1-2 crust. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round. Once the tart is cooked, remove and cool slightly before brushing on the reduced liquid as a lovely glaze. Roll out dough into a 12-inch round on a lightly floured surface. Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Lower the heat and have it on a fast simmer (do keep stirring form time to time) to reduce the liquid until it's about a third of its original volume. While it's baking, strain the pear liquid in to a small pot and bring to the boil. Place the tart in the oven and bake for 40-50 minutes, or until frangipane is golden wherever it's exposed. Line dough with parchment paper and fill with dry beans. Press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Remove from the oven, brush the reduced poached pear syrup over the top and set aside. With your hands press dough down to spread on bottom and onto the rims of the pan. Roll out the dough between two sheets of parchment paper to an -inch thickness. You may need to cover the tart with aluminium foil for the final 15 minutes to prevent it browning too much. Transfer dough to a 9-inch tart pan with a removable bottom. Add melted butter and combine to form dough. ![]() I always like having those extra two because it means I have backup if one falls apart and I can use them for other luscious baked goods. In a bowl, mix together flour, sugar and salt. Continue with the rest - you'll probably have 2 pears left over. Bring the red wine to a simmer while stirring to dissolve the sugar. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well. Lift it carefully to the pie dish and place in a nicely-fanned way with the stalk facing the centre of the pie. Place all the ingredients (except pears) in a saucepan. Then, VERY carefully fan the pear out on the board and cut out the calyx (the hard bit at the bottom) and seeds. I like to trim the cheeks slightly so they fit nicely with a flat surface in to the next one, if that makes sense. Then, remove the pears from the liquid but keep the liquid! Slice each pear in to 4-5 vertical slices to about 2cm away from the stalk to avoid breakage. You want a gap of about 1cm from the top edges of the pastry shell, so you may have a little left over. Spoon the frangipane in to the cold pastry shell.
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