Poached Pear and Macadamia Frangipane Tart with Frangelico Custard and Honey Roasted Macadamias

Ingredients

Tart:

2 cups red wine
1 cinnamon quill
1 cup caster sugar
1 vanilla bean, split, seeds scraped and kept
2 strips lemon peel, pith removed
4 pears, peeled, cored, halved
50 g butter, softened
1/2 cup macadamia meal (see tip below)
1 tsp vanilla extract
3 egg yolks
2 sheets frozen puff pastry, thawed
Icing sugar, to dust

Honey Roasted Macadamias:

1 1/2 Tbs Australian honey
2 Tbs macadamia oil
100 g raw macadamias

Frangelico Custard:

1 cup milk
1 cup thickened cream
1 vanilla bean, split in half lengthways, seeds scraped and kept
4 egg yolks
1 Tbs cornflour
1/4 cup caster sugar
2 Tbs Frangelico

Method

Preheat the oven to 180°C fan-forced.

Pear Tarts:

Place the wine, cinnamon quill, ¾ cup sugar, vanilla bean and seeds and lemon peel into a large saucepan and stir over a medium-low heat for 5 minutes or until the sugar has dissolved. Add the pear halves and poach for 10 minutes or until just tender. Allow to cool in the liquid.

Honey Roasted Macadamias:

Line a baking tray with non-stick baking paper for the honey roasted macadamias. Combine the honey and macadamia oil in a small frying pan over low heat and stir until the honey has melted and the mixture is well combined. Transfer the honey mixture to a large bowl, add the macadamias and stir until they’re evenly coated with the honey mixture. Spread the macadamias on the prepared baking tray. Bake for 10 to 12 minutes, turning occasionally. Remove and set aside to cool completely.

Macadamia Frangipane:

Use an electric mixer to whisk the butter, remaining 1/4 cup of sugar, macadamia meal, vanilla extract and egg yolks until combined. Set aside.

Tart:

Cut each sheet of pastry into quarters and place onto a baking tray lined with non-stick baking paper. Lightly score a 1cm border around each edge, being careful not to cut right through. Prick the inside of the border with a fork and then spread the macadamia frangipane evenly, inside the border, over each sheet.

Remove the pears from the poaching liquid and pat dry with a paper towel. Place a pear, cut side down, on top of the frangipane and repeat with the other pears. Cover each pear with baking paper to prevent them from drying out, leaving the pastry border exposed, and bake for 20 to 25 minutes or until pastry is golden.

Frangelico Custard:

combine the milk, cream, vanilla bean and seeds in a medium saucepan. Cook over a medium heat, stirring constantly for 5 minutes or until hot (do not bring to the boil). Remove from the heat, set aside.

In a heatproof bowl, whisk the egg yolks with the cornflour and sugar until pale and thick. Remove the vanilla bean from the milk mixture and pour the hot milk mixture over the egg mixture, whisking constantly.

Return the mixture back to the saucepan and cook over a low heat, stirring constantly for 15 minutes or until it thickens and coats the back of a spoon. Do not allow the custard to boil or it will curdle. Add the Frangelico and pour into a serving bowl or jug. If using cold, pour into a bowl and cover with a circle of baking paper to prevent a skin from forming.

Assembly:

Remove the tarts from the oven and gently brush each pear with a small amount of poaching liquid. To serve, dust with icing sugar and serve warm with Frangelico custard and the honey roasted macadamias.

Credits: Australian Macadamia Society