Caramel Pear Ice Cream
By Executive Chef Alice Water, Chez Panisse, Berkeley, CA
Robert Mondavi Winery Napa
Valley 1999 Muscato d'Oro
8 - 10
1 Galette Dough recipe (rolled into two 14 inch circles)
1/4 cup Unsalted Butter
1/2 cup Almond Paste
1 tbls. Sugar
2 tspn. Flour
1 whole egg, beaten
1/3 cup Sliced Almonds (toasted)
1/4 cup Unsalted Butter, melted
1/2 cup Sugar
Preheat the oven to 450.F
Place butter and almond paste in mixer. Using the paddle attachment,
mix on a low speed until the batter is light and fluffy. Add
the flour and sugar Mix until the batter has a smooth consistency.
Measure 2 teaspoons of beaten egg and add to the mixture.
Beat in egg until incorporated and set aside.
the pre-rolled galette from the refrigerator Place one dough
on parchment paper-lined baking sheet. (Reserve the other
one until ready to use.) Spread the frangipane filling on
the galette dough, leaving a two-inch border around the edge.
Sprinkle the toasted almonds on top of the filling. Place
the other dough directly on top of the first. Trim any excess
as needed. Finish the edges by turning the dough on itself
to make a narrow pastry rim around the tart. This will also
seal the tart so that none of the filling leaks out. Use a
small knife to make any slits on the top of the tart to release
the moisture while baking.
baking, brush the top and sides with melted butter. Sprinkle
the sugar over the entire tart, making sure not to get any
on the parchment (any sugar on the parchment will burn).
the tart for 30 minutes until the crust is well browned and
caramelized. Let the tart cool before slicing.
Great Chef RecipesLinks:
Pear Ice Cream
Vegetable Bagna Cauda
Vegetable Ragout with Mushrooms
Soup Chez Panisse
Soup Cooked over the wood fire with Tomato Confit
Salad with Shallot a Vinaigrette
Duck Breast Grilled over Vine Branches
Great Related Links:
Waters Cooks A Dream