Baking Dessert

Macadamia and pear tarts

Name: Macadamia and pear tarts recipe
Yield: 6
Ingredients: 3 Packham pears, peeled, core removed, cut into eighths; 1 cup (250ml) white wine; 150g caster sugar; 1 pinch saffron; 6 sprigs thyme, leaves picked, stems reserved; 375g sheet frozen shortcrust pastry, thawed (we used Careme); Creme fraiche, to serve; 50g blanched almonds, toasted; 50g macadamias, toasted; 2 tsp runny honey; 55g unsalted butter, softened; 75g caster sugar; 1 egg, plus 1 extra yolk; 1/4 cup (60ml) thickened cream; 1/3 cup (50g) self-raising flour; Finely grated zest of 1 orange; Pinch of ground cinnamon

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by Scott McComas-Williams

CHEF

Jun 15, 2022

On La Salut's dessert menu, chef Scott McComas-Williams "makes a frangipane tart with macadamia nuts along with the traditional almonds and finish with gently poached, a little creme fraiche and fresh thyme."

3 Packham pears, peeled, core removed, cut into eighths
1 cup (250ml) white wine
150g caster sugar
1 pinch saffron
6 sprigs thyme, leaves picked, stems reserved
375g sheet frozen shortcrust pastry, thawed (we used Careme)
Creme fraiche, to serve

Nut filling

50g blanched almonds, toasted
50g macadamias, toasted
2 tsp runny honey
55g unsalted butter, softened
75g caster sugar
1 egg, plus 1 extra yolk
1/4 cup (60ml) thickened cream
1/3 cup (50g) self-raising flour
Finely grated zest of 1 orange
Pinch of ground cinnamon

Method

1.

Place pear, wine, sugar, saffron, thyme stems and 2 cups (500ml) water in a medium saucepan over medium-high heat and gently bring to the boil. Once boiling, reduce heat to low and cook for 10-15 minutes until pear is tender.
2.

Remove from the heat and set aside to cool in the poaching liquid.
3.

For the nut filling, in a small food processor, whiz almonds to a meal consistency. Transfer to a bowl. Add macadamias to processor and pulse into small chunks, then transfer to bowl. Whiz honey, butter and sugar in the processor until creamed. Add the egg, extra yolk and cream and whiz to combine, scraping down the sides if necessary. Add the nuts and whiz to bring it together, then fold in flour, zest and cinnamon. Set aside until ready to use.
4.

Preheat oven to 180°C.
5.

Cut 6 x 10cm rounds from the pastry and use to line 6 x 8cm loose-bottomed tart tins. Line with baking paper, fill with baking beans and blind bake for 12-15 minutes, or until pastry is lightly golden and dry to the touch. Remove paper and beans. Divide nut filling evenly among tart cases. Cook for 16-18 minutes, until golden brown and just set. Allow to cool slightly before removing from the tin.
6.

Top tarts with poached pear and creme fraiche and sprinkle with thyme, to serve.