bake
Sweet wine, almond, olive oil & pear tart
recipe by
Peter Clarke // Vintners Bar & Grill
Ingredients - Pastry
- 250g plain flour
- 150g butter
- 60g icing sugar
- 1 egg yolk
Ingredients - Filling
- 2 egg yolks
- 1⁄2 cup sugar
- 1⁄2 tsp lemon zest
- 1⁄4 cup EV olive oil
- 1⁄4 cup dessert wine
- 1⁄2 cup plain flour
- 1 cup almond meal
- 1⁄2 tsp baking powder
- 3 egg whites
- 1⁄4 cup sugar
- 3 poached beurre bosc pears
Method
- Mix butter, sugar & flour together, when combined add yolk, combine but work as little as possible, rest in fridge for minimum 30 minutes.
- Roll out on floured surface to about 3mm thick, rest in fridge further 30mins. Line a 30cm flan tin & set aside.
- Cream yolks, zest & 1⁄2 cup of sugar, slowly add oil then wine, combine dry ingredients & add to yolk mix.
- Whisk whites & 1⁄4 cup of sugar to meringue stage, fold into rest of mix. Pour into lined tin & arrange some quartered poached pears on top, sprinkle with slivered almonds.
- Bake at 150oC for 1hr, or until cooked.
