RECIPE - Roasted pear tart with honeycomb, hazelnut praline and mascarpone

RECIPE -

ROASTED PEAR TART WITH HONEYCOMB, HAZELNUT PRALINE AND MASCARPONE

by Brent Slade, Head Chef Mount Macedon Winery

This delicious dessert is the perfect addition to any dinner party menu. Your guests are sure to be impressed as they savour the combined elements of soft roasted fruit, creamy mascarpone, crunchy hazelnut praline and crumbed honeycomb.

1 HOUR PREP | 25-30 MINUTES COOKING MAKES 12 INDIVIDUAL TARTS

INGREDIENTS: Sable pastry • 375g plain flour • 225g unsalted butter, diced and chilled • 125g pure icing sugar • 1 whole egg • 1 egg yolk Frangipane filling • 230g butter, room temperature • 230g caster sugar • 280g almond meal • 80g plain flour • 6 eggs • 2 tsp vanilla • 1 orange juiced and zested Roasted pears • 6 Beure Bosc pears • 2 tbsp butter • 1/2 cup brown sugar Honeycomb • 200g sugar • 120g honey • 2 tsp bi carb soda sifted Hazelnut Praline • 1 cup roasted and peeled hazelnuts • 1 cup sugar • 1/3 cup water

VISIT >

MOUNT MACEDON WINERY 433 Bawden Road, Mount Macedon mountmacedonwinery.com.au

Photography by KGMG Creative

METHOD: Sable Pastry Place flour, butter and icing sugar in food processor and pulse to incorporate butter, add beaten eggs and quickly mix together. Tip onto bench and form together. Chill dough in in fridge to relax. Frangipane filling Whip butter and sugar together in stand mixer until pale and creamy, add eggs one at a time then fold through remaining ingredients and chill. Roasted pears Peel and cut pears into wedges, then place butter in pan and brown pears. Add sugar and toss, place in oven at 180c and glaze regularly for 10 minutes. Honeycomb Place honey and sugar in pot and stir over medium heat until dissolved, increase heat slightly until it starts to colour then remove from heat and whisk in bi carb soda. Pour out into lined tray to cool and set. Hazelnut praline Lay chopped hazelnuts on lined tray, meanwhile dissolve sugar and water over medium heat and continue to cook over medium heat to achieve a caramel. Pour caramel over the top of chopped nuts allow to cool and set, then roughly chop. To make tart Roll out sable pastry to about 3mm thick and place in tart shells and trim tops. Pipe in the frangipane mix to just over halfway and top with pear slices then place in oven at 160c for 20 - 25 minutes until golden. To assemble Place tart on plate and glaze with some warm honey, then a scoop of mascarpone, sprinkle hazelnut praline and crumbled honeycomb over the top.