sometimes i start out well-intentioned in my kitchen. i mean to follow a recipe to the letter, and usually i do. however, sometimes i realise that i haven’t got a particular type of ingredient in my pantry, and sometimes it’s obscure enough that i don’t feel like special ordering it or traveling 50 blocks in search of it from some specialty food store in nyc. sometimes, i decide to go rogue!
i made a mental note a few weeks back that i wanted to test out pierre herme’s chestnut pear tart. then a few days ago, i decided that i should really use up the leftover poached pears and chestnuts paste from my montblanc experiment before they spoiled. thinking that i had all the right ingredients at hand, i set out to reproduce ph’s tart from his book Desserts by Pierre Herme. about 5 minutes in, i realised that i had misread some of the ingredients in his recipe. i opted to forge ahead with a few improvisations. i thought it turned out pretty swell nonetheless!
Tribeca Chestnut Pear Tart
(makes one 9.5 inch tart)
|Pâte Sucrée||About 300g, enough to make one 9-10 inch tart. [Note: ph’s pâte sucrée recipe incorporates the usage of almond flour]|
|Poached Pears||2.5 to 3 poached pears. [Note: ph uses fresh pears in his tart]|
|Sour Cream or Crème Fraiche||½ cup|
|Chestnut Puree||1/2 cup|
|Chestnut Spread||3 tbsp|
|Eggs||2 large ones|
- Prepare the tart dough in a 10 inch tart ring and blind bake the tart shell for 15 minutes at 350ºF. Allow the crust the cool to room temperature, leaving it in the tart ring.
- Cut and core the poached pears into 1/3 inch cubes.
- In a food processor, mix together the sugar, eggs, milk, sour cream, chestnut puree and chestnut spread until smoothe.
- Fill the tart shell with the cubed pears. Spread them evenly on the bottom of the crust.
- Then, pour in the chestnut filling from the food processor
- Bake the tart for 45 minutes at 350ºF., or until the filling has set.
- Optional: [note: i tried to do so in the picture above but it’s not really a good example of how this should look] the tart can be finished with a phyllo dough crown. To do so, take 3 sheets of defrosted phyllo dough (i didn’t defrost my dough, and it cracked as i was taking it out of the package). Scrunch the phyllo dough into a 10 inch tart ring, working with one piece at a time. Lightly dust (i put too much on in the picture) the the dough with confectioner’s sugar. Bake it for 5-7 minutes until the crown is caramelized. When the tart and phyllo crust have cooled, carefully transfer the phyllo crown to the top of the tart.