Great desserts always include whiskey.

Pear Tart with Whiskey Cream - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.  Pear Tart with Whiskey Cream - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.  Pear Tart with Whiskey Cream - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.  Pear Tart with Whiskey Cream - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.

Pear Tart with Whiskey Cream

If there is any fall dessert that isn’t made better with the addition of whiskey, we haven’t found it yet. This pear tart recipe is both rustic and delicate at the same time. We found adding toasted hazelnuts to the crust makes it even richer. It’s a perfect base for the lightly spiced pears. And, by the way, the whiskey cream is divine. Enjoy.

Pie Crust

1 cup plain flour
1/4 cup toasted hazelnuts, ground
3/4 cup unsalted butter (room temperature)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon water

1. Place the flour, hazelnuts, butter, sugar and salt in a large bowl. Begin rubbing the butter into the flour, working it until the mixture resembles wet sand and clumps together. Add 1 tablespoon of water and mix together until it forms a loose ball. Turn out onto a floured surface and knead slightly. Form into a round disk and chill in the refrigerator for 1 hour.

2. After at least an hour in the refrigerator, work the dough into a 1-cm (1/3-inch) thick round on a lightly floured surface with a lightly floured rolling pin. Lift the dough into a 9-inch buttered pie pan. If the pastry breaks up, you can fit it back together by pressing it into the pie tin. Ensure there is an even layer of pastry within the tin. To create a decorative edge, roll the remaining pastry into small balls and press around the edge of the tin. Once assembled in the pie tin, place the pastry in the freezer. (Do not do this if you are using a ceramic/porcelain dish, or any dish that may suffer from extreme temperature differences.)

3. Heat the oven to 180ºC/350ºF. Remove the tin from the freezer, place a sheet of parchment paper over it and pour in baking weights, dried beans or rice to weight the pastry. This step, called blind baking, will keep the base from rising later once it has been filled.

4. Slide into the oven for 20 minutes. Remove the baking weights and prick the base of the crust with a fork to release steam.

Pear Filling

3 large pears
1/4 cup brown sugar
1 tablespoon salted butter
1 teaspoon cinnamon
1 teaspoon ground ginger
1 tablespoon Bourbon whiskey

1. Cut the pears in half and remove the cores. Slice into 1/4-inch slices and place in a large bowl. Add all other ingredients and toss to evenly coat the fruit.

2. Arrange the sliced pear attractively in the blind-baked crust and slide into the oven for an additional 30 minutes. For the first 15 minutes, cover the tart with a sheet of aluminum foil to keep the fruit from burning. Remove the foil to finish baking and remove from the oven once the fruit is soft and the crust golden.

3. Once cooled slightly, top with the cold whiskey cream and serve.

Whiskey Cream

1 cup heavy whipping cream
1/3 cup sugar
1 tablespoon Bourbon whiskey
seeds from 1/2 vanilla bean

Combine the ingredients in a small bowl and whisk on the medium-high setting until the cream is light and fluffy and the ingredients are thoroughly mixed. Throw a dollop on a slice of  warm tart and “boom” goes the dynamite.

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