The Ultimate Pear-Fig Tart

De Bruno Albouze

Ingredientes

Preparación

1. Blind bake the sugar dough tart shells in a fan oven at 330°F/160°C for 15 minutes. Remove the pie weights and let cool to room temperature.
2. Pipe room-temperature almond cream into the cooled shells.
3. Rinse the pears, halve and core them, then cut each half into 4 or 6 wedges. Slice the figs.
4. Arrange pear wedges and fig slices clockwise over the almond cream and gently press them down.
5. Bake at 330°F/160°C for 50 minutes, then let cool.
6. Caramelize the pears: set the fan oven to 350°F/180°C. Sprinkle raw sugar into a room-temperature skillet and arrange the pear wedges clockwise in it.
7. Turn on the heat and cook until the sugar begins to smoke. Turn off the heat and deglaze with water or apple juice.
8. Bake the caramelized pears in the preheated oven for 10 minutes, then cool completely.
9. Puree about 200 g of the caramelized pears with an immersion blender to make the pear spread, and cover both tarts with it.
10. Arrange eight of the remaining caramelized pear wedges over each tart with the fat ends toward the edges, and keep refrigerated.
11. Pipe fig spread strips into the piping bag. Whip chilled ganache montée to medium peaks and fill the bag.
12. Pipe a generous rosette between each fruit, add dots of lemon gel, and garnish with mint if desired.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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