Chef Bernd Gronert is the Baking and Pastry Coordinator at the Culinary Institute of Charleston at Trident Technical College. You might recognize him as Chef B (his twin brother is Chef A) of the Cypress Hill Farm produce booth at the Summerville Farmers Market. This month, Chef Gronert is sharing his recipe for a poached Asian pear tart.
Poached Asian Pear Tart by Chef Bernd Gronert
For this recipe, you’ll need ingredients for a cookie dough, poached Asian pear red wine jam, custard liquid and three Asian pears. The red wine jam will need to be prepped several days before baking. Chef’s note while you wait: Poached pears taste great with cheese and crackers.
Cookie dough (using a 9-inch tart mold):
- 45 grams of unsalted butter at room temperature
- 56 grams of granulated sugar
- 1.5 grams of vanilla extract
- 11 grams of whole eggs
- 11 grams of milk
- 113 grams of bread flour
- 4 grams of baking powder
- 1 gram of salt
Poached Asian pear red wine jam:
- 3 pounds of water
- 2 pounds 4 ounces of red wine
- 2 pounds 12 ounces of granulated sugar
- 14 grams of cinnamon sticks
- 3 star anise pods
- 2 grams of ground cinnamon
- 14 grams of anise seed
- 11 grams of lemon zest
- 17 grams of orange zest
- 1 oz. vanilla extract
How to: Mix all ingredients together, bring to a simmer. Add peeled and cored Asian pears to the mixture. Make sure the fruit is submerged at all times (apply cheese cloth or a towel on top). Cook until fruit is “al dente” – (medium soft) – only simmer. Remove fruit from poaching liquid and shock in ice water. Cool poaching liquid. Place fruit back into poaching liquid, submerge fruit and chill in the refrigerator for several days.
- 2.5 oz. whole eggs
- 1 oz. egg yolk
- 5 oz. of heavy cream
- 2 oz. of granulated sugar
- Vanilla extract to taste
- Cinnamon to taste
Finally … the tart recipe
Cream butter and sugar, using a spoon. Add vanilla extract, eggs, and milk and incorporate. Add sifted flour, baking powder and salt and combine to a dough. Wrap in clear wrap and refrigerate for at least one hour.
Roll out dough on a lightly floured surface to about 10 inches in diameter, lay out tart mold, bottom and sides. Cut off all dough that exceeds the top of the tart pan – place tart pan on a cookie sheet. Dock (use fork to add some small holes into the dough) to release steam during baking.
Spread out 2.5 ounces of Poached Asian Pear Red Wine jam over the bottom surface of the dough. Fan out poached pears over the top (cut pear in half and fan out, about 3 full pears are needed for one tart). Pour prepared custard liquid carefully over the top – mix all ingredients together without adding to much air).
Bake at 350 degrees Fahrenheit for about 1 hour, or until custard has set. Remove from the oven and allow to cool (refrigerate).
Remove from tart pan and glaze the entire top (brush over thinly) with warmed up Pear jam. This will seal the top, keeping some pears that stick out from drying out and makes the top shiny and tasty. Serve slightly chilled, with a little whipped cream and a mocha cappuccino … live the good life!