Spanish pear tarts with pedro ximenez syrup

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How to make Spanish pear tarts with pedro ximenez syrup

  • Yield : 6
  • Prep Time : 25:25:00
  • Cook Time : 0:55
  • Total Time : 2:20

Ingredients

  • 1 1/3 cups (200g) plain flour
  • 100g chilled unsalted butter, chopped
  • 1/3 cup (30g) almond meal
  • 1 teaspoon ground aniseed (see note) (optional)
  • 1/2 cup (75g) icing sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup (250g) mascarpone cheese
  • 1/4 cup (70g) thick Greek-style yoghurt
  • Melted chocolate, to drizzle (optional)

Pedro Ximenez pears

  • 6 small pears (such as corella)
  • 1 lemon
  • 150g caster sugar
  • 1 cinnamon quill
  • 1 vanilla bean, split, seeds scraped
  • 1 1/2 cups (375ml) Pedro Ximénez sherry (see note)

Method

  • Step 1 For pears, peel, halve and core fruit, leaving stems intact. Pare 2 strips of rind from lemon and set aside, then halve lemon and rub over the pears to keep them from browning. Place sugar, rind, cinnamon, vanilla pod and seeds in a pan with 11/4 cups (310ml) water. Stir over low heat until sugar dissolves. Add sherry and pears, then cover surface closely with baking paper cut to fit. Increase heat to medium-low. Simmer for 15-20 minutes (depending on ripeness) until pears are tender. Chill pears in the liquid overnight.
  • Step 2 The next day, place flour, butter, almond meal, aniseed and 2 tablespoons icing sugar in a food processor with 1/2 teaspoon salt. Process until mixture resembles breadcrumbs. Add egg and vanilla and process until it comes together in a smooth ball. Enclose pastry in plastic wrap. Chill for 30 minutes.
  • Step 3 Grease six 10cm loose-bottomed tart pans. Divide dough into 6 pieces, roll out to 3mm thick, then use to line the pans. Chill for a further 15 minutes.
  • Step 4 Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice, then blind-bake for 10 minutes. Remove paper and weights and cook for a further 3-5 minutes until pastry is crisp and golden. Allow to cool.
  • Step 5 Meanwhile, remove pears from syrup and transfer syrup to a saucepan. Bring to the boil, then simmer over medium-low heat for 15-20 minutes until thick and syrupy. Cool. Slice each pear lengthways almost to the top, leaving stem-end intact.
  • Step 6 Combine mascarpone, yoghurt and remaining 1/3 cup (50g) icing sugar, then spread into tart cases. Place 2 pear halves on top, fanning out slices, then brush with the reduced syrup just before serving. If desired, drizzle plates with chocolate.

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