Cook Along with Chef Deniz: Red Wine Poached Pear Tarte
October 08, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight, Chef Deniz was in the Well Seasoned kitchen cooking up something delicious with Lakeside Cellars! Lakeside Cellars is located in the south okanagan - Osoyoos, BC where the Dhaliwal family produces their beautiful wines. Tonight we are joined by Lynette Faye from KIS Consulting, their wine agent, and while Chef prepares a beautiful meal using their wines to cook, we will also discuss what makes a perfect pairing and we will learn about this awesome BC winery. Click on our video still below to watch!
Open the other recipes he featured tonight in your browser so you can work across his menu as you watch along.
Red Wine Poached Pear Tarte With Frangipane, Puff Pastry And Chantilly
Red Wine Poached Pear Tarte With Frangipane, Puff Pastry And Chantilly
Yields to 2.
Ingredients:
1 bosc pear, peeled and cored, cut in half
75mL Frangelico
250mL dry red wine
100mL sugar
1 vanilla bean, scraped
3 star anise
2x3’’ round puff pastry
75mL soft butter
75mL sugar
2 eggs
50mL almond flour
10mL flour
Icing sugar
2 small cubes of butter
100mL whipping cream
5mL vanilla extract
20mL icing sugar
Instructions:
Preheat your oven to 400F. Combine pears, frangelico, red wine, vanilla bean, sugar, star anise in a small pot and simmer until the pears are tender but still slightly firm.
In a standing mixer cream sugar and butter. Add eggs one at a time, scrape the bowl. Add almond flour and regular flour, mix until combined.
When it's time to assemble, smear 15mL of frangipane on the puff. Cut the pear halves into 4 slices and fan on top of the pastry. Dust with icing sugar.
Put a small knob of butter and bake until golden in the oven approximately 10-12 minutes. While tarts are baking reduce the pear cooking liquid to a glaze on high heat. Whip the cream with vanilla extract and icing sugar to soft peaks.
Drizzle the warm tarte with pear reduction and dust with icing sugar. Serve with chantilly cream.
