Friday 11 December 2015

貴妃梨杏仁餡餅 Pear and Almond Tart


Every year, the run up to Christmas fills us with excitement. We get to look forward to all the preparations and events that await us; but in the meantime, can't help but feel slightly overwhelmed about how quickly a year has gone by!





This time round is no exception, especially for me; compared with the past, this year seems to have flown by particularly fast!

I think it’s because, over the past twelve months, I have been busy working; studying; writing my 2nd cookery book and carrying out some photography work too. Twenty four hours in a day just doesn't seem long enough and my husband often laughs at me and points out that I’m busier now than when the kids were younger and still at home. 

I've now finished writing my book and it’s currently in the hands of my editor and publisher. Now I’m just waiting for them to finish working on it so they can return it to me for proof reading. Whilst I’m waiting, I’ve been working on re-branding my photography website, I can’t wait to launch it to the public when it’s completed.

No matter how busy things are, as soon as December arrives, I’ll have to start planning and getting ready for Christmas.

A few days ago, a friend called to say she was going to visit her mum who lives not far from us, and said she would pop around to see me afterward. I was overjoyed and immediately made a pear tart for us to have with our tea when she came. I then took out the decorations from the attic and began preparations, ready to welcome my dear friend warmly!

貴妃梨杏仁饀餅  Pear and Almond Tart

  • 中筋麵粉 175g
  • 軟化無鹽牛油 85g
  • 幼黃砂糖 65g
  • 大號蛋黃 3 個
  • 雲尼拿香草精 1 小匙
  • 杏仁粉 225g
  • 幼黃砂糖85g
  • 軟化無鹽牛油 125g
  • 大號蛋 2 隻
餡餅上方 :
  • 軟熟大貴妃梨 conference pear 3 個去皮去心,每半邊切 4 塊,擠進檸檬汁拌勻以免變啡色
  • 杏仁片 150g,  烘至金黃
還需要 :
  • 25cm (10 in ) 可脫底塔盤 1 個,底部和週圍塗油 
  • 烘焙豆 ( 可以用米或乾豆等,我今次用了眉豆 )
  • 杏果醬 apricot jam 2 大匙

for the pastry :
  • 175g plain flour
  • 85g unsalted butter, softened
  • 65g golden caster sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract
for the filling :
  • 225g ground almond
  • 85g golden caster sugar
  • 125g unsalted butter, softened
  • 2 large eggs
for the topping :
  • 3 ripe large conference pears, peeled, corded, each half slice into 4 pieces, squeezed over lemon juice and mixed well to stop the pears getting brown
  • 150g almond flakes, toasted
You will need :
  • 25cm (10 in ) loose bottom fluted flan tin, greased
  • baking beans ( you can use rice or dried beans, I used black eye peas this time )
  • apricot jam 2 tbsp 

做法 Method:

1.)  把餡餅皮材料放進攪拌器打成糰狀,用手搓揉至成為光滑軟硬適中的麵糰便可,約 2 分鐘,不用揉太久。

1.)  Whizz the pastry ingredients in a food processor into a dough shape. Bring the dough together into a ball shape with your hands and knead until smooth, a couple of minutes, don't over knead it.

2.)  用保鮮紙包起,置冰箱內 20 分鐘。

3.)  預熱烤箱至 180C / 160C fan / 350F/ Gas4。桌上畧灑粉,用桿麵棒把麵糰桿至比塔盤大,和約 2- 3 mm 厚薄均勻。

2.)  Wrap in cling film and chill for 20 minutes.

3.)  Heat the oven to 180C / 160C fan / 350F / Gas4 . Roll out the pastry on a lightly floured surface to big enough to cover the tin and is 2 - 3mm thick all round.

4.)  用桿麵棒把麵皮捲起,蓋著烤盤上方,再小心沿邊按下至緊貼,用小刀把邊緣修切整齊,罝冰箱內 15 minutes.

4.)  Lift up the pastry carefully with the rolling pin, line the tin, press down gently all round, trim the overhanging pastry and put in the fridge to chill for 15 minutes.

5.)  用鋁箔紙蓋著餅皮,放上烘焙豆,置烤箱內「盲烤」15 分鐘。然後把鋁箔紙和豆取去,再放回烤箱內烤 10 分鐘。

5.)  Line the pastry with foil and baking beans,  and bake blind for 15 minutes. Remove the foil and beans, bake for another 10 minutes.

6.)  做饀料 : 把糖和牛油放進攪拌器打勻,然後加進蛋和杏仁粉攪拌均勻。把餡料放在餅底上輕輕撥平。

6.)  To make the filling : whizz the sugar and butter together, then add the egg and ground almonds to blend well. Fill the pastry case with the filling, gently spread evenly all round.

7.)  把梨塊排上。將圓塔盤放在另一長方型烤盤才一起送進烤箱去,以防塔盤在進出烤箱期間不小心脫底。

7.)  Arrange the pear slices on top. Sit the tart tin on top of a baking tray before putting both in the oven together, just in case the bottom of the tart tin falls out accidentally.

8.)  放進烤箱內烤 30 分鐘至金黃。取出放在網架上待涼後才脫底。用 2 湯匙杏果醬 apricot jam 加 1 茶匙熱水混合,從小篩擠進小碗內成為杏醬果液,把果液塗掃在梨塊和餡餅的上下週圍增添光澤。

8.)  Bake for 30 minutes until golden brown. Allow to cool completely before remove from tin. Mix 2 tbsp apricot jam and 1 tsp hot water together and squeeze through a small mesh sieve into a small bowl. Brush the glaze on the pear slices and all over the cake to produce a lovely and glossy appearance.

9.)  隨意撒滿烤杏仁片,灑上糖粉。

9.)  Sprinkle the toasted almond flakes on top and dust with icing sugar.

10.)  吃時可以佐以雲尼拿冰淇淋或酸奶油 crème fraîche, 非常美味。

10.)  Serve with vanilla ice-cream or  crème fraîche, absolutely delicious.

Q & A :
  • 有網友在 Facbook 問我説她用不同的食譜做過梨、蘋果與無花果三口味,梨會滲出汁液使塔餡變得較濕軟,問我做的會嗎?
  • 我把回答她的話也放在這兒給大家參考 :「會有少許,但這個饀是杏仁餡,本身已很軟綿,所以不會影響口感。也要看妳用的是甚麼梨,唐梨絕不適合,澳洲或土耳其梨如我所用的 conference pear 最甜最理想,也不含太多水份。如果出爐時真有太多汁液的話,也可以用乾淨廚紙輕輕印乾。但潤滑梨塊與鬆脆塔底中夾著軟綿杏仁餡料,三重口味口感,再配以酸奶油 crème fraîche,好吃到不行!Oh, 還有錦上添花的烤杏仁片呢!」