Skamania Lodge Hood River Pear Tart with Caramel Sauce
Published: 03/26/2010 by Skamania Lodge
Hood River Pear Tart with Caramel Sauce (Recipe for 6)
Hood River pears are a delight of the Columbia River Gorge - a perfect addition to a beautiful brunch.
Ingredients:
Puff Pastry Dough ~ (6) 3oz rounds
Hood River Anjou Pears, cored & peeled ~ (6 pears)
Riesling Wine ~ 2 cups
Water ~ 1 cups
Cinnamon stick & vanilla bean ~ 1 each
Apricot glaze ~ a/n
Granulated sugar ~ 1 cup
Water spray bottle & sugar ~ a/n
Frangipane Cream
Butter, softened ~ 1 lb
Granulated sugar ~ 1 lb
Almond meal or ground almonds ~ 1 lb
Bread Flour ~ 3 oz
Whole eggs ~ 8 ea
Additional Items
Caramel Sauce (see recipe below)
Vanilla ice cream
Preparation Instructions:
1.Bring the Riesling, water, sugar cinnamon stick and vanilla to a simmer. Add the pears and poach until tender, approximately 10 minutes
2.Make the frangipane, cream the butter and sugar, add the almond and flour. Add the eggs and mix well
3.Cut the puff dough to desired shapes, spread the frangipane on the dough, not coming too close to the edges
4.Cut the pear in half, then cut each half into thin slices and lace on top of the frangipane
5.Spray each tart with water then dust with sugar
6.Place on greased baking sheet and bake at 350 degrees until golden brown, approximately 12-18 minutes
7.Let cool for 15 minutes then brush with apricot glaze
8.Serve with caramel sauce and vanilla ice cream
Caramel Sauce
Ingredients:
Sugar ~ 8 oz
Water ~ 2 oz
Milk or Heavy Cream ~ 32 oz
Egg Yolks ~ (6)
Preparation Instructions:
1.Melt sugar until it is a caramel color and add the water. Stir until smooth and caramel sugar is melted.
2.Add milk and egg yolks: cook until the sauce coats the back of a spoon. Serve warm.
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