Ingredients
3 firm pears, peeled, cored & sliced
1/3 cup (80ml) Maggie Beer Verjuice
65g unsalted butter
1 tspn lemon thyme leaves
375g Careme butter puff pastry
50g almond meal
1 free range egg
25g plain flour
a pinch of sea salt
3 firm pears, peeled, cored & sliced
1/3 cup (80ml) Maggie Beer Verjuice
65g unsalted butter
1 tspn lemon thyme leaves
375g Careme butter puff pastry
50g almond meal
1 free range egg
25g plain flour
a pinch of sea salt
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Methods
Prep time: 20 mins / Cook time: 30 mins.
METHOD
1
Preheat oven to 220°C fan forced.
2
Drizzle pears with a little Verjuice to stop them oxidising.
3
Drain any excess Verjuice off pears. Place in pan with one table spoon of butter on a high heat and cook for five minutes or until caramelised.
4
Once caramelised, deglaze the pears with the remaining Verjuice and a teaspoon of lemon thyme leaves.
5
Lay out Careme butter puff pastry on a baking tray lined with baking paper and trim edges to create a circle. Set aside.
6
Add the almond meal, remaining butter, egg, plain flour and salt to a food processor and blend until a smooth paste is formed.
7
Top the puff pastry the almond mixture, leaving a two centimetre space from the edge of the pastry. Lay the pears on top of the almond mixture. Fold the pastry edges in, pinching as you go to ensure the pastry remains in place.
8
Place in the oven and cook for twenty minutes or until pastry is golden.
9
Remove from the oven and set asides to cool. Top with fresh lemon thyme leaves and serve.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins / Cook time: 30 mins.
METHOD
1
Preheat oven to 220°C fan forced.
2
Drizzle pears with a little Verjuice to stop them oxidising.
3
Drain any excess Verjuice off pears. Place in pan with one table spoon of butter on a high heat and cook for five minutes or until caramelised.
4
Once caramelised, deglaze the pears with the remaining Verjuice and a teaspoon of lemon thyme leaves.
5
Lay out Careme butter puff pastry on a baking tray lined with baking paper and trim edges to create a circle. Set aside.
6
Add the almond meal, remaining butter, egg, plain flour and salt to a food processor and blend until a smooth paste is formed.
7
Top the puff pastry the almond mixture, leaving a two centimetre space from the edge of the pastry. Lay the pears on top of the almond mixture. Fold the pastry edges in, pinching as you go to ensure the pastry remains in place.
8
Place in the oven and cook for twenty minutes or until pastry is golden.
9
Remove from the oven and set asides to cool. Top with fresh lemon thyme leaves and serve.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
Christmas
Dessert
