15
90

Description

Poached pears are the reason to make this fall dessert, which also features a lemony custard and a tender crust (use your own favorite recipe or store-bought version). Use a good-quality wine for poaching the pears; you can always serve the rest along with. The curst is "blind baked" to set the shape and keep it from getting too soggy once the fillings are added. Don't skip this step. If you don't have a kitchen blowtorch, you can run the dessert under a heated broiler to brown the sugary topping, but watch carefully to prevent scorching.

Ingredients

  • 4 pears
  • white wine
  • 100 grams sugar
  • 1 shortcrust pastry
  • 1 egg whites
  • 60 grams softened butter
  • 50 grams sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 lemon (juice and zest)
  • 55 grams cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons granulated sugar (for garnish)
  • powdered sugar (for garnish)

Directions

  1. Pear Preparation:
  2. Peel the pears and cut them in halves, removing the pit.
  3. Place them in a saucepan and cover with white wine (it's important it's of good quality).
  4. Add sugar and stir.
  5. Bring to a boil, reduce heat, and simmer until pears are tender. Remove from heat and cool completely.
  6. Dough Preparation:
  7. Grease a round springform pan with butter.
  8. Roll out the dough and spread in the pan.
  9. Poke the dough with a fork, cover with plastic wrap, and refrigerate for 30 minutes.
  10. Preheat oven to 180 degrees Celsius.
  11. Remove the baking pan from the refrigerator, place a sheet of aluminum foil on top and cover the aluminum foil with dried beans.
  12. Bake on the middle shelf of the oven for about 15 minutes.
  13. Remove the beans as well as the aluminum foil and brush the dough with egg white.
  14. Put it back to the oven for 5 more minutes.
  15. Remove from the oven, unmold and cool on a rack.
  16. Increase the oven temperature to 190 C and lower the oven rack further down.
  17. Remove the pears from the syrup, dry them on paper towels, and reserve.
  18. Lemon Cream Preparation:
  19. Mix the butter with the sugar until you get a creamy mixture.
  20. Add the eggs and vanilla extract and mix again.
  21. Mix in the lemon zest and juice.
  22. Sift the flour with the baking powder and salt. Gently mix into the batter.
  23. Pour the mixture into the shortcrust pastry and immerse the pears, without covering completely.
  24. Bake for 20 minutes.
  25. Remove from the oven and sprinkle with granulated sugar.
  26. Put back in the oven on the top rack and bake for 10 to 15 minutes until the crust is golden and the fruit is caramelized.
  27. Remove from oven.
  28. Use a blowtorch to scorch the pears a little for a rustic and golden tone.
  29. Just before serving, sprinkle the cake with powdered sugar.
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