Jeremy Strode
Thin tart of pear, quince and almond, cinnamon ice cream
Serves 4
Ingredients
250g puff pastry
2 poached brown pears
2 poached quince
5 free range eggs
14 free range egg yolks
500ml pure cream (45% fat)
500ml milk
250g unsalted butter, and extra for greasing
250g icing sugar
250g castor sugar
50g plain flour
250g ground almonds
11/2 cinnamon sticks
Method
To make the almond cream, sift together icing sugar and ground almonds.
Beat the butter until soft, add the almond mix slowly.
Add the flour and the whole eggs one by one, beating well in between each addition.
When smooth place in an air-tight container and refrigerate.
To make the ice cream, bring the milk, cinnamon and 300ml of the cream to the boil, infuse for 10 minutes.
Whisk the yolks with the castor sugar until the whisk leaves a trail when lifted.
Re-boil the milk and pour onto yolk mix, whisking continuously.
Pour the mixture back into the pan and stir continuously with a wooden spoon over a low heat until the mixture coats the spatula (do not boil).
Take off heat, add the remaining cream
Cool over ice and churn in ice cream machine.
Place ice cream in a covered stainless steel container in the freezer.
For the tart, preheat oven to 210 degrees
At least one day in advance, roll out pastry to approximately 0.5cm thick and cut four circles 12cm in diameter.
Dock the pastry and freeze.
Remove pastry from freezer. Take 150g pastry cream and spread a thin layer on each pastry base.
Cut fruit in half and thinly slice.
Place alternate slices of pear and quince on the bases, overlapping each slice.
Finish with some small slices in the centre.
Place the tarts on a greased baking sheet and place in oven for 15 minutes.
Reduce heat to 190 degrees and cook for a further 10 minutes until base is golden and crispy.
Remove from oven and place in the centre of four warm plates.
Place a scoop of cinnamon ice cream in the centre of each tart and serve
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