Yeasted Pear Tart with Chamomile Anglaise

Name: Yeasted Pear Tart with Chamomile Anglaise
Ingredients: Professional pastry kitchens are always imprinted in every way with the unique perspective of the Pastry Chef. I’ve been very fortunate to work with many wonderful pastry chefs, each with their own distinct style and attitude. Sometimes it’s a re; One such chef was a fiend about tea, among many, many other things. He produced some amazing desserts where good quality tea could shine. And just as I was making this Yeasted Pear Tart I had a sudden memory of a delicious Chamomile Anglaise and thou; Both of these elements are quite simple to prepare. The tart dough takes about 5 minutes and then you let it go through its lovely and mysterious rising process. The sauce can be made in 5 minutes once it’s had a good steeping period.; I hope you’ll have a chance to try this sometime. It would be perfect for a Sunday brunch or a special teatime. Or really just any time at all.; Bench notes:; - This anglaise is not particularly heavy because I wanted the freshness of the pears to shine through. I use half and half and just enough eggs to hold it together.; - Be sure to use pears that are ripe and very juicy. I think Bartletts work well here.; - This dough is very wet and sticky. If you have a pastry scraper, use it to scrape the dough into the prepared pan. Or a rubber spatula will work just fine.

Yeasted Pear Tart with Chamomile Anglaise was pinched from <a href="http://pastrystudio.blogspot.com/2009/03/yeasted-pear-tart-with-chamomile.html" target="_blank">pastrystudio.blogspot.com.</a>

INGREDIENTS

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Professional pastry kitchens are always imprinted in every way with the unique perspective of the Pastry Chef. I’ve been very fortunate to work with many wonderful pastry chefs, each with their own distinct style and attitude. Sometimes it’s a re

•

One such chef was a fiend about tea, among many, many other things. He produced some amazing desserts where good quality tea could shine. And just as I was making this Yeasted Pear Tart I had a sudden memory of a delicious Chamomile Anglaise and thou

•

Both of these elements are quite simple to prepare. The tart dough takes about 5 minutes and then you let it go through its lovely and mysterious rising process. The sauce can be made in 5 minutes once it’s had a good steeping period.

•

I hope you’ll have a chance to try this sometime. It would be perfect for a Sunday brunch or a special teatime. Or really just any time at all.

•

Bench notes:

•

- This anglaise is not particularly heavy because I wanted the freshness of the pears to shine through. I use half and half and just enough eggs to hold it together.

•

- Be sure to use pears that are ripe and very juicy. I think Bartletts work well here.

•

- This dough is very wet and sticky. If you have a pastry scraper, use it to scrape the dough into the prepared pan. Or a rubber spatula will work just fine.

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