Tuesday, December 1, 2009
TWD - Rosy Poached Pear and Pistachio Tart
I cant believe that it is a week since I have posted! It is definitely that time of year!!! Functions on every night lat week and being pregnant means that my evenings aren’t quite as full of baking as they used to be. Work is also exceptionally busy so I have been enjoying reading with my feet up rather than hours in the kitchen. Perhaps a sign of things to come?
But I did manage to make the TWD recipe this week which is Rosy Poached Pear and Pistachio Tart and was chosen by Lauren of I’ll Eat You. I almost didn’t make this tart. I have been told to slow down a bit and the three steps (three pages in the recipe book) and assembly of this tart almost defeated me. I ended up using some shortcrust pastry I had in the freezer ( a Dorie recipe but I am not sure which one!!), made a quarter of the pastry cream recipe and only poached one pear. I made two little tarts, one each for my husband and father in law is staying with us at the moment, helping with our landscaping.
The pastry cream for this tart was the star of the tart as far as I was concerned. It is made by grinding pistachio nuts with a little sugar and then warming the milk for the custard with the nut mixture in it. The pastry cream turns out a beautiful pistachio green colour (funnily enough!) and has that unique taste of pistachios. Dories says that you can strain out the nuts, but I wonder why you would want to do that, as in my view it is the fine pieces of nut that gives the tart it’s charm.
The pears are poached in a red wine syrup, cooled and then displayed on the tart. The garnish is toffeed pistachio nuts. This step did defeat me however, and I just chopped raw pistachio nuts for my garnish. The tarts were well received by my husband and his dad. I don’t think I would make this again though, mostly because I don’t like pears!
See if the other TWDers enjoyed the tart here.