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An Exclusive Society Dedicated to Uniting Three of Life's Biggest Passions...

FFWSSignatureDESSERTS

Gooey Roasted-Pear Tartlet

by Ryan Freebern, Chalk Hill Executive Chef

Try this recipe for an incredible fruit based dessert that pairs perfectly with a glass of chilled white wine.

Makes 6-8 3” tartlets

Pairing: 2010 FOLEY JOHNSON HANDMADE BOTRYTISED SÉMILLON

Roasted Pears:

2 Anjou Pears, peeled, quartered, core removed
2 Tbsp butter
Kosher Salt to taste

Filling:
3 ea Large Egg
1 c Dark Corn Syrup
1/2 cup Brown Sugar, packed
1/2 tsp Vanilla Extract
1 Tbsp Bourbon
1/2 ccup Heavy Cream
1 tsp Kosher Salt
2 Tbsp Butter, melted
Long Pepper or Black Peppercorns
Pate Sucree (recipe follows)or Premade tartlet shells

Preheat oven to 350F. Season Pears with Salt. In a medium saute pan over medium heat, melt Butter until it begins to bubble, add Pears cut-side down and cook until they begin to caramelize, 2-3 minutes. Turn and caramelize the other cut side. Remove to a pan lined with parchment paper and roast the Pears until tender, 7-8 minutes. Remove from oven and allow to cool. Slice pears thinly and fan out in bre-baked shell.

Turn oven down to 300F.

While Pears are roasting, add all filling ingredients to a blender or food processor and buzz to incorporate everything.  (Note: it is helpful if the Corn Syrup is warmed to make it more pourable, and for the eggs and cream to be at room temperature.) Pour over the Pears into the Tartlet Shells.

Using a microplane, shave Long Pepper over the Pears, or grind Fresh Black Pepper from a mill.

Bake 15-20 minutes, or until filling has just set and begun bubbling.

TO MAKE YOUR OWN TART SHELLS:

Pate Sucree:
3 large egg yolks
1/4 cup Heavy Cream
2 ¾ c AP Flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup plus 3 Tbsp Sugar
1 tsp Kosher Salt

Whisk egg yolks and cream in a small bowl; set aside. Pulse flour, butter, sugar, and salt in a food processor until a coarse meal forms. With machine running, gradually add cream mixture, until combined.

Transfer dough to a large work surface. Knead just to incorporate, 4-5 turns. Divide dough into 6 or 8 equal portions, flatten into disks, wrap individually in plastic and chill at least 2 hours.

Roll out dough separately for each mold, about 4.5-5” for a 3” tart. Press each round into the mold leaving about 1/4”of overhang. Refrigerate about 1 hour. Repeat until all are molded and chilled. When ready, remove from refrigerator, dock the dough using the tines of a fork, trim the overhang, and freeze about 15-20 minutes. When frozen, line with parchment paper, fill with dry Garbanzo Beans or pie weights and blind bake 15-20 minutes or until the edge of the crust begins to take on color. Remove the weight and parchment, returning shells to the oven to continue baking another 5-8 minutes until crust is light golden brown. Remove from oven and allow to cool.

Can be made a day ahead: store in an airtight container.

Print Recipe

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