Main Ingredients:
Pear: 1; Red Wine: 100g; Sugar: 15g; Cinnamon: 1/2 stick.
Almond Base:
Butter: 75g; Powdered Sugar: 45g; Almond Flour: 50g; All-Purpose Flour: 125g; Egg Yolk: 30g; Salt: 0.5g.
Almond Cream:
Cake Flour: 8g; Butter: 50g; Fluff Marshmallow: 50g; Vanilla Bean: 1/4 stick; Whole Egg: 60g; Egg Yolk: 20g.
Glaze:
Pectin: a little.
Taste: Sweet; Technique: Baking; Time: Ten minutes; Difficulty: Advanced.
FLUFF French Red Wine Poached Pear Tart Cooking Steps
Wash and peel the pear, place it in a pot, add sugar and cinnamon
Measure out the red wine
Pour into the pot
Bring to a boil over medium-low heat, then simmer for 15 minutes, let it cool
Almond Tart Base: Soften butter at room temperature, add salt and powdered sugar, beat until light and fluffy
Gradually add egg yolks, mix on low speed
Add almond flour, mix well
Sift in cake flour
Knead into a dough, roll out into a thin sheet
Place in a mold, press to shape
Preheat oven to 150 degrees, bake for about 15 minutes
Almond Cream: Room temperature butter mixed with Fluff marshmallow, add vanilla bean seeds
Beat whole egg and egg yolk
Gradually add egg yolk to butter, mix well, then sift in cake flour and almond flour
Mix into a batter
Transfer to a piping bag
Pipe almond cream into the almond tart, slice the red wine poached pear thinly without cutting through the top, place on top of the almond tart
Preheat oven to 150 degrees, bake for 35-40 minutes until golden brown
Evenly spread the glaze on top
