Before this recipe I’d never poached, or actually even eaten a pear and my tart has always gone down well. Aside from the pastry chilling, the pears are the longest component to prepare as they need to be poached in a sugar syrup before being baked in the oven. The recipe itself is actually pretty straightforward and doesn’t require too much frantic running around. I’ve met Edd on multiple occasions now at different baking festivals/events, including picking up this very book at the same time as him at last years Cake and Bake Show (which is totally my claim to fame)! MAKE THE PEAR FILLING: First, add granulated sugar, brown sugar, flour, spices, and salt to a large mixing bowl and whisk to combine. Not only to bake through but also just to flick through and look at the gorgeous photographs. I first made this back in January and its now become a staple in my repertoire and a requested favourite of my Nan’s! The recipe is adapted from Edd Kimber’s book Patisserie Made Simple which is one of my absolute favourite dessert books. Bold statement I know, but pastry has never been my strong point and this tart is rectangular! RECTANGULAR!! And I still managed to make it look appealing! So proud!
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