Kaye and Geoff's Recipes - Tarts & Sweet Pies
Brioche Pear Tart (serves 8)
225 gm (1 1/2 cups plain flour) 2 tablespoons castor sugar
1 sachet dried yeast 2 eggs, well beaten
1/4 cup milk, warmed 90 gm butter, softened
5 large pears 110 gms (1/2 cup) sugar
1 vanilla bean split lenghtwise 1 cinnamon stick
Finely grated rind of one orange 2 tablespoons Grand Marnier
Finely grated rind of one lemon
Dough
For dough, combine flour, sugar, yeast and 1/2 teaspoon salt in a large bowl and mix well. Combine eggs and milk and add to dry ingredients, working with hands to form a sticky dough. Turn out on a lightly floured surface and knead for 2-3 minutes. Using fingertips, gradually work in small pieces of softened butter. Knead dough for 8 - 10 minutes longer, or until smooth and shiny. Place dough in a clean, well-oiled bowl, turn to coat with oil, cover with a dry tea towel and stand in a warm draught-free place for about one hour or until doubled in bulk.
Pears
Meanwhile, place unpeeled pears and sugar in a saucepan and add enough water to cover the pears. Bring to the boil over low heat, then simmer for 5 minutes. Remove pears and when cool enough to handle, peel, halve and core them, then return pears to the syrup with vanilla bean, cinnamon stick and rinds. Simmer gently for about 10 minutes or until pears are just tender. Carefully remove pears, drain and cover closely with plastic wrap to prevent discolouration.
Boil the syrup over medium heat until the liquid is reduced to a scant 1/2 cup and stir in the Grande Marnier.
Assembly
Punch down dough and roll out to line a buttered 23 cm tart tin with removable base. Arrange pear halves over the dough, cover with a tea towel and stand in a warm, draught-free place for 30 minutes or until dough rises around pears. Bake at 190°C. for 30 minutes, or until brioche is cooked through and surface is golden. Serve tart warm with warm syrup poured over it.