Gateau Basque with Caramelized Pear
Simple and Delicious Tart for the family to share
- Flan tin
- Pastry Brush
- 2 x pots
- 500 gm Butter - unsalted, softened
- 440 gm Brown Sugar - dark
- 250 gm Almond Meal
- 640 gm Flour - plain
- 6 gm Baking powder
- 4 Eggs
- 1 lt Milk
- 30 gm Truffle - shaved
- 150 gm Caster Sugar
- 100 gm Egg Yolk
- 80 gm Custard Powder
- 110 gm Butter
- 1 lt Water
- 400 gm Caster Sugar
- 1 Vanilla Bean - halved & scrapped
- 1 Lemon - zested, & juice
- 4 Pears - peeled & cored
- Add the butter & sugar to a mixing bowl fitted with a paddle and beat until smooth and creamy in consistency.
- Add the almond powder, and salt, mix together.
- Add the eggs, one by one, till fully incorporated.
- Add the flour and baking powder, and combine together with the other ingredients.
- Cover in glad wrap and refrigerate overnight.
- Heat the milk & truffle over a low heat, to allow the truffle to infuse.
- Whisk together the egg, sugar & custard powder till light and smooth.
- Once the milk has reached scalding stage, add to the egg mixture,, and whisk together.
- Pour back into the pot and cook out over a low heat till the mixture thickens.
- Remove from the heat and whisk in the butter.
- Add all of the ingredient into a deep pot and bring to a simmer.
- Allow to poach the pears until tender.
- Allow to cool down in the syrup, covered with a cartouche.
- Caramalise the pears in honey in a pan and reserve on a plate to cool down.
- Roll the pastry out to fit a 25cm ring, leaving enough to overhang the sides, and roll out another disk to cover the top of the gateau.
- Spoon the truffle crème, on the inside of the pastry ensuring the entire inside surface is covered.
- Arrange the pears ontop, sprinkle with caramelized almonds.
- Brush the edges of the pastry with an egg yolk wash.
- Cover with the pastry circle, and secure in place, trim off the edges.
- Brush the top with egg yolk wash, and refrigerate for an hour, prior to cooking.
- Cook in a preheated oven at 180c for 20 minutes.
- Once cooked, remove from the oven and allow to cool prior to serving.
Ideally prepare the dough and poach the pears the day prior, to simplify the process, note this dough is perfect to freeze and use at a later date.
Tried this recipe?Let us know how it was!