FRANGIPANE BLUSH PEARS TART

SALAM SEMUA!

SEMALAM KITA TERPAKSA MEMBIZIKAN DIRI UNTUK MEMBUAT TAT NI.SEBENARNYA BUAT TAT NI MEMANG MUDAH TAPI BANYAK MEMAKAN MASA..DARI KULINYA HINGGALAH KE FILLING @ INTINYA.



BEBERAPA HARI LALU NIKEE MEMBELI BLUSH PEAR DARI AFRIKA..BLUSH PEAR INI AMAT SESUAI DI BUAT PASTRY MCM NI SEBAB RASANYA MANIS DAN FIRM SERTA KURANG BERAIR.

RUPANYA YG COMEL SERTA BERWARNA HIJAU KEMERAHAN YG BERTOMPOK ITULAH SEBABNYA DI DIGELARKAN BLUSH PEAR.....


APA PUN SEGALANYA BERAKHIR SEMALAM DI SEBABKAN NIKEE MEMANG DAH LAMA BERHAJAT NAK MEMBUATNYA SUDAH LAMA TAPI MALAS PULAK NAK MENYEDIAKAN KULITNYA...

BAGI YANG NAK MINUM PETANG BERSAMA FAMILI SAMBIL BERSANTAI..JOM SELONGKAR LAMAN DAN TERUS MASAK..

FRANGIPANE BLUSH PEARS TART
SUMBER:AUSTRALIAN COOKBOOK

SWEET TART PASTRY;

1 1/3 CUPS OF PLAIN FLOUR
1/4  TSP SALT
1/3 CUP OF ICING SUGAR
1/2 CUP UNSALTED BUTTER-CHOPPED INTO CUBES
1 LARGE EGGS YOLK
1-3 TBSP COLD WATER-AS REQUIRED



TO PREPARE THE PASTRY,MIX FLOUR,SALT,SUGAR ALL IN THE MEDIUM BOWL.PUT THE BUTTER,MIX THE MIXTURE UNTIL IT BECOME THE FINE BREAD CRUMBS.

ADD IN THE YOLK AND KNEED LIGHTLY UNTIL ALL THE INGREDIENTS COME TOGETHER.ADD IN ENOUGH WATER TO OBTAIN SMOOTH DOUGH.

WRAP THE DOUGH WITH CLING FILM AND PUT INSIDE THE FRIDGE FOR OVER 30 MINS.

PREHEAT THE OVEN AT 180 C/200 C/GAS MARK 6.


LIGHTLY OIL THE 9 INCH FLUTED TART PAN...TAKE THE DOUGH OUT FROM FRIDGE AND ROLL IT ABOUT 2 INCHES THICK@ 5 CM..PUT THE ROLLED DOUGH AND PRESS EVENLY AROUND TIN AND PRICK THE BOTTOM OF PASTRY WITH FORK .

BLIND BAKE WITH THE PARCHMENT PAPER ON TOP AND FILL WITH DRY RED BEANS.BAKE FOR 10 MINS..TAKE OUT THE PARCHMENT PAPER AND MAKE SURE YOU BAKE AGAIN FOR ANOTHER  15 MINS..UNTIL GOLDEN BROWN....MAKE SURE THE BOTTOM REALLY DRY OTHERWISE YOUR TART WILL BE SOGGY....

AFTER ALL DONE...COOL THE TART SHELL FOR OVER 30 MINS BEFORE WE MAKE THE FILLING.




ALMONDS AND PEAR FILLING;



1/3 CUP OF BUTTER-SOFTENED
1/2 CUP FIRMLY LIGHT BROWN SUGAR
1/2 TSP ALMONDS ESSENCE@VANILLA
2 LARGE EGGS- BEATEN
1 CUP OF GROUND ALMONDS
2 TBSP OF SELF RAISING FLOUR
4 TBSP OF YELLOW PLUM PRESERVES/STRAWBERRY JAM,ANY KIND THAT U LIKE
4-5 FIRM RIPE PEAR

GLAZE;

2 TBSP CLEAR APPLES JELLY@ANY JAMS WILL DO
1 TBSP LEMON JUICE
ICING SUGAR -FOR DUSTING




TAKE THE PREPARED PASTRY,WILL OVER THE BOTTOM WITH THE JAM..LEAVE IT ASIDE.

TO PREPARED THE FILLING COMBINE ALL THE BUTTER,SUGAR,AND ALMOND ESSENCE AND BEAT AT MEDIUM SPEED UNTIL ALL SMOOTH ...CREAMY

BEAT THE EGGS AND PUT ONE AT THE TIME..PUT  THE  GROUND ALMONDS .

POUR ALL THE FILLING INTO THE PASTRY SHELL AND SMOOTH THE SURFACE WITH PALETTE KNIFE.

PEAL AND HALVE THE PEARS...PLACE THE CUT PEAR HALF CUT SIZE DOWN..SLICE THINLY.ARRANGE THE CUT PEAR IN A FAN SHAPE ,BAKE FOR AT 30-40 MINS UNTIL ALL SET AND GOLDEN BROWN.

PREPARE THE GLAZE ON THE SAUCEPAN HEAT FOR 2-3 MINS..UNTIL BUBBLING.PACE THE GLAZE ON THE WARM TART..LEAVE IT TO COOL FOR 10 MIS..REMOVE FROM THE TIN AND DUSTING WITH ICING SUGAR BEFORE SERVING.

PESAN NIKEE;

BOLEH DI NIKMATI BERSAMA ICE CREAM ..

DI HIDANGKAN BERSAMA DAIRY FRESH WHIPPING CREAM...

SPECIAL TREAT FOR HIGH TEA....NO SUGAR ADDED..

HAPPY COOKING YOU ALL!