Freshly and Lovingly Baked on : 21st Sept 2013
This is a bake which I did last year and I have not had the chance to post it. Since I am going on a holiday at the world’s happiest place soon and I cannot bake, its probably good to catch up on past bakes!
At one point of time last year, I was smitten by tarts. So I tried to break out different components to recreate a new combination. This particular bake is a combination of sable breton and pistachio cream.
115g All purpose Flour
25g Ground Almond
1 Tsp Baking Powder
100g Unsalted Butter
1/2 Tsp Salt
2 Egg Yolks
85g Granulated Sugar
Sift the flour with baking powder. Mix in the salt and ground almond. Set these aside. Then cream butter and sugar together before beating in the yolks. Ensure its well mixed before folding in the powder mix. Wrap it in a clingwrap and then chill it for 1 hour. I roll it into 1 inch thick dough before wrapping it up to chill.
Next work on the pistachio cream.
55g Unsalted butter
55g Ground pistachio
55g Granulated Sugar
8g Cake Flour
Cream butter and sugar together before adding the eggs and rum. Ensure well incorporated before adding the ground pistachio and cake flour. Mix well and set aside.
Use whatever molds that you like. In this case, I use 2 different kind of pan. One of it shape like a flower while the other is a bundt pan.
Slice up a pear and set aside. I work the sable breton onto the bottom of the greased molds first. The depth is about 1 inch. Then I pipe the pistachio cream onto it. After which, I position the slice pear into the cream in whatever way you desire. Otherwise just follow what I did as per picture. After which, I added some sliced almond or sliced pistachio.
Bake these babies in a preheated oven of 170 degree for 20 minutes. I think you should tent it after 10 minutes. I did not so it was a bit burnt (sheepish)!