chestnut pear tart gone rogue

IMG_2461sometimes 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
Rum 1 tsp
Eggs 2 large ones
Sugar ¼ cup
Milk 1/2 cup
  1. 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.
  2. Cut and core the poached pears into 1/3 inch cubes.
  3. In a food processor, mix together the sugar, eggs, milk, sour cream, chestnut puree and chestnut spread until smoothe.
  4. Fill the tart shell with the cubed pears.  Spread them evenly on the bottom of the crust.
  5. Then, pour in the chestnut filling from the food processor
  6. Bake the tart for 45 minutes at 350ºF., or until the filling has set.
  7. 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.
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