Ingredients
Short Pastry Dough
190 g / 6.6 oz Butter, unsalted, soft
320 g / 11.2 oz Powdered sugar
120 g / 4.2 oz Whole eggs
Vanilla, to taste
Lemon Zest, to taste
500 g / 17.5 oz Pastry flour
Vanilla Cream
250 g / 8.7 oz Milk
50 g / 1.7 oz Granulated sugar
25 g / 0.8 oz Vanilla Cream Powder
Frangipan
300 g / 10.5 oz California Almond Paste
250 g / 8.7 oz Pastry cream
100 g / 3.5 oz Egg yolks
Poached Pears
6 ea Pears, fresh
200 g / 7.0 oz Granulated sugar
200 g / 7.0 oz Water
2 oz Cinnamon
Vanilla, to taste
12 ea Cloves
Preparation
Short Pastry Dough
Mix soft butter, icing sugar, Vanilla and Lemon Zest well. Fold slowly whole eggs under and mix until smooth. Add sieved pastry flour and let it set in the refrigerator.
Vanilla Cream
Mix one quarter of the milk with Vanilla Cream Powder. Boil the rest of the milk with granulated sugar. After boiling, mix everything together and reboil until the cream is cooked. Cool down.
Frangipan
Mix California Almond Paste with the cold pastry cream. Slowly fold egg yolks under and mix everything together.
Poached Pears
Boil water, granulated sugar, Cinnamon, vanilla and cloves. Add the pealed, sliced pears. Poach lightly.
Setting
Roll out Short Pastry Dough. Lay out in tartlet shells. Cool in the refrigerator for a few hours. Pipe half the shells with Frangipan and lay out with some poached pears. Bake in the preheated oven at 180°C / 356°F till golden brown.
Decoration
Puff pastry net, powdered sugar, transfer sheet and some fresh berries.
Specialty Ingredients
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#22301 FELCHLIN-Swiss LEMON ZEST
#31350 FELCHLIN-Swiss VANILLA CREAM POWDER
