Dear friends of the Haus of KKW,
You are cordially invited to the third KKW High Tea event, on Sunday May 2 in the fine year 2010. The venue is the Poon Palace.
Please bring a plate of delicious food, preferably servable in cute little portions, and any tasty and/or rare teas to share.
Hope everyone can make it!! Ex oh ex oh gossip girls and guys!!
This was my contribution. It looked fairly humble next to the Earl Grey tiramisu (handmade! down to the mascarpone and sponge!), chocolate macaroons, honey and lemon semolina cake, mini quiches, polenta squares with truffle mascarpone, bacon jam and sourdough, blue cheese and onion bites, pate, mini chicken pies, pink lemonade, durian sponge cake and everything else I forgot to mention...
Pâte Sablée
1 1/2 cups flour
1/2 cup confectioner's sugar
1/2 teaspoon salt
125 g butter, very cold, cut into small pieces
1 egg yolk
Poached Pears
3 ripe medium pears
3 cups water
1 cup sugar
2 tablespoons lemon juice
1 cinnamon stick
1 teaspoon vanilla extract
1/8 teaspoon salt
Frangipane
85g butter, at room temperature
2/3 cup sugar
3/4 cup almond meal
2 teaspoons flour
1 teaspoon cornstarch
1 large egg plus 1 egg white
1 teaspoon vanilla extract
2 teaspoons almond extract
Pears: Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears.
Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer.
Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.
Tart shell: Mix the flour, confectioner's sugar, and salt. Add the pieces of cold butter and use finger tips to massage the butter into the mixture. Add the egg yolk and combine until the dough starts to turn from dry to clumpy. The mixture will be clumpy, but do not overmix - when the dough pieces looks like they will stick when you press them together, stop.
Butter a tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. If you have any leftover dough, save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough.
Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 190 C.
To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.
NOTE: I baked it for 25 minutes and it was too long; after the final baking my tart shell was overdone, so I would recommend keeping a close eye on the oven during this step.
Frangipane: Combine the butter and sugar, mixing until smooth. Add the ground almonds; then add the flour and cornstarch; and then the egg and egg white. Mix until very smooth. Add in the vanilla and almond extracts just to blend.
The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.
Assembling the tart: Preheat the oven to 175 C. Spread the frangipane evenly into the cooled tart shell.
Take the poached pears out of their liquid and drain them on paper towels. You don't want too much excess liquid or they will make the frangipane soggy. Cut each pear half crosswise into thick slices. Do not separate the pear slices yet.
Slide a spatula or other flat utensil underneath the pear so you can transfer the entire half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear.
Slide the pear half onto the frangipane carefully - you can move the pear after you place it, but not much.
Repeat with the other pear halves until there are four to six halves on the tart, evenly spaced.
Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.
Before serving, dust confectioner's sugar over the tart.
Adapted from Dessert First
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