comfort

ingredients & procedure

recommended tools:

• 4 q dutch oven or medium saucepan

• fork

• stand or hand mixer

• spatula

• knife

• peeler

• cutting board

• mesh strainer

• small saucepan

• mixing bowls

• 3” tart rings

• 1/4 sheet tray

• piping bag

• parchment paper

• small offset spatula

poached pears:

2 pears - peeled, halved, and cored
200 g sugar
2 lemons cut in half
1 tsp vanilla
1 tbsp cardamom
1-inch ginger sliced in half
1 cinnamon stick
water

• in a dutch oven or saucepan add sugar, vanilla, cardamom, ginger, and cinnamon to the pot. squeeze in a bit of the juice from the lemons and place them in the pot.

• add enough water to fill the pot. place on the stove and bring to a boil. reduce heat to simmer and add pears.

• cook for 10-25 mins until the pears are cooked. they should be tender when pierced with a fork.

• remove from heat. place the pears on a plate and strain the poaching liquid in a container.

  • note: you can save this liquid and use it as a flavored simple syrup in drinks or coffee.

almond cream:

125 g butter - room temperature
125 g sugar
125 g almond flour
75 g eggs
20 g cornstarch
1 tsp cinnamon

• in a stand or hand mixer with a paddle attachment, cream all ingredients together.

brown sugar almond tart:

30 g brown sugar
30 g chopped raw almonds
almond cream
tart dough (for approx 6 3” tarts)

• place parchment paper on a 1/4 sheet tray. this will be used to bake and prepare the tarts.

• line 3” tart rings with tart dough. dock the dough with a fork and chill for 30 minutes in the refrigerator.

• preheat oven to 350° F

• place the almond cream in a piping bag. cut a medium-size hole and pipe the mixture into the tarts just below the edge of the ring. use a small offset spatula to smooth the mixture out as needed.

  • note: the mixture will puff and expand as it bakes

• mix together the brown sugar and chopped almonds. sprinkle the mixture on top of the almond cream.

• bake the tarts until the base and top are golden brown: 20-25 mins, rotating halfway through.

• remove from oven and cool before removing from the tart rings.

salted honey crème anglaise:

40 g egg yolks
38 g sugar - divided in half
118 g heavy cream
118 g milk
1/2 tsp salt + additional to taste
2-3 tbsp honey

• in a mixing bowl whisk together egg yolks, 1/2 tsp salt, and half sugar (19 g). place the bowl on a towel to prevent it from moving.

• in a small saucepan, add milk, heavy cream, and remaining sugar. place over medium heat and bring to a gentle boil, stirring occasionally.

• temper the egg mixture by slowly streaming in the milk while whisking. take the mixture and place it back in the saucepan over medium heat.

• using a spatula, stir consistently until the mixture is nappant*.

  • *means “cover” in french. a sauce is nappant when it can coat the back of a spoon or spatula and draw a line through it with your finger.

• remove from heat and strain the mixture into a container.

• and add honey and salt to taste.