Crisp Pear Tartlets with Salted Caramel Ice Cream


Ok so two weeks ago I made an anniversary dinner for Joanne to celebrate our 3 years together. I decided to do her favourite dessert that she had in La Gavroche this year. It is pears caramelised and set inside a sugar pastry case topped with filo pastry served with salted caramel ice cream and rich salted caramel. Needless to say she absolutely loved my reproduction of her fave dessert. Here is the recipe below thats simple and will no doubt impress anyone you make it for.

Serves 2

Sugar Pastry

2 medium eggs
100g caster sugar
250g butter
400g plain flour
Pinch of salt

Filo
2 sheets 

Salted Caramel

1tsp Fleur de sel ( I will get this )
250ml  caster sugar
60ml water
125ml double cream, warm
60ml  butter, diced

Caramelized Pears

2 ripe pears 
25g butter
50g  caster sugar

Sugar Pastry
1. Sift the flour and salt, rubbing in the butter until it resembles breadcrumbs.
2. Make a well in the centre adding the sugar and the eggs, mixing well.
3. Refrigerate for 30 mins.
4. Preheat your oven to 180c.
5. Grease and flour 2 tartlet tins, I actually used a cupcake tray.
6. Cut out the pasty to fit the tartlet cases, prick with a fork and fill with baking beans in greaseproof paper.
7. Bake blind for 15 minutes, removing the beans then further bake for 10-15 mins more till cooked, golden and crisp. Allow to cool and set aside.

Salted Caramel
1. In a saucepan, bring the sugar and water to a boil.
2. Cook without stirring until the mixture turns golden brown.
3. Remove from the heat and gradually add the cream and salt. 
4. Beware of splashing. Bring to a boil and simmer until the caramel is smooth. 
5. Add the butter and stir until melted.
6. Transfer to a bowl and let cool completely.

Filo
1. Preheat oven to 180c
2. Take 2 sheets of shop bought filo and scrunch up in to the shape above placing in to 2 separate cupcake cases.
3. Bake for 15 mins till crisp and golden brown.

Pears
1. Peel both pears, core and slice thinly.
2. In a frying pan on low to medium heat fry the pears in butter for 10 minutes.
3. Add the 50g of caster sugar to the pan and allow to caramelize. The pears should have reduced after about 5 mins. Cool and set aside.

Assembly.

On a serving plate spoon out some caramel and top with a scoop of ice cream. I used Murphy's Dingle Sea Salt ice cream here as it absolutely yummy. In your pastry case place a dessertspoon of the caramelised pears and top with the filo pastry. Finally a light dusting of icing sugar will really set off the filo.

Thanks for reading everyone, this is a truly lovely dessert,

Will


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