PEAR TART WITH LOREN & DANIEL, LEV
1 min read
Loren & Daniel — of LEV, NYC. Creators of location centric experiences where food, people and place come together — take Thanksgiving outdoors with this poached Pear Tart.
For the syrup:
4 peeled Beurre D'anjou Pears
2 lemon peels
5 cardamom pods
For the tart base:
100g almond flour
100g melted butter
Half cup of milk
1 cup oats
Pinch of salt
1. First, poach the pears. Bring everything to boil without the pears to make a spiced stock syrup. Once boiling, add the pears and simmer for 20 minutes. Take off the heat and let the pears cool completely in the syrup.
2. Preheat your oven to 370°F. While the pears are cooking, make the tart base. Whip the eggs with the sugar until pale and fluffy. Add the melted butter, milk, almond flour and oats folding gently after each addition. Mix well and pour into a 9” x 13” baking tray lined with parchment paper.
3. Once the pears are cool, take them out of the stock syrup, cut in half and gently carve away the core and seeds with a spoon. Lying the pear flat, cut each half into a fan shape. Place the cut pears on the tart and bake for 30 to 40 minutes.
4. While the tart is cooking, reduce the stock syrup by at least half on a hard boil and use it to brush the tart once cooked.
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