Look out for the authentic Greek filo pastry, it really is a superior product. Buy it in a 275g (10oz) packet s it is the perfect amount for this recipe - the individual sheets are 45cm (18in) x 25cm (10in). To prevent it from drying out, cover with a damp cloth until ready to use. This recipe would also work well as a large tart, using a 23cm (9in) fluted or round loose-bottomed tart tin that is about 2.5cm (1in) deep. Leave the filo sheets whole as brush with butter and layer up as described below. Arrange the pears over the frangipan with the narrow ends towards the centre and bake for 40-45 minutes.
Serves 6
Ingredients
- 600ml (1 pint) apple juice
- 50g (2oz) caster sugar
- 1 cinnamon stick
- 1/2 vanilla pod, split in half
- 2 whole star anise
- 3 ripe small pears, peeled, halved and cored using a melon baller
- 75g (3oz) unsalted butter
- 6 filo pastry sheets, thawed if frozen
- 25g (1oz) flaked almonds
- FOR THE FRANGIPAN FILLING
- 100g (4oz) butter, at room temperature
- 100g (4oz) icing sugar
- 25g (1oz) plain flour
- 100g (4oz) ground almonds
- 2 eggs, beaten
- 1/2 vanilla pod, split in half and seeds removed
- 1/4 tsp ground cinnamon
Method
Place the apple juice in a pan with the sugar, cinnamon stick, vanilla pod and star anise. Bring to the boil, then reduce the heat and add the pears. Simmer gently for 10-15 minutes until tender but still holding their shape. Remove from the heat and leave to cool completely in the syrup. Once cool, carefully lift out the pears and drain briefly on kitchen paper. Discard the cinnamon stick and reserve the liquid in the pan.
Meanwhile, make the frangipan filling, place the butter and sugar in a large bowl. Using a hand-held beater, whisk until light and fluffy. Beat in the flour and ground almonds, then gradually beat in eggs, vanilla and cinnamon. Beat well until you have a thick smooth consistency.
Preheat the oven to 190C (375F), Gas mark 5. Melt the butter in a small pan or in the microwave, then remove from the heat and leave to cool.
Unfold the filo pastry and cut the sheets into quarters, then cover with a damp tea towel. Take 6 small tartlet tins that are 10cm (4in) in diameter and approximately 2cm (3/4in) deep. Take a piece of the filo and brush with butter, then add another five layers of the brushed filo pastry, placing each square at a slightly different angle. Repeat until you have 6 layered up pieces of filo in each pile, then lift one into each tin, pressing down the corners and scrunching the excess around the sides of each tin.
Spoon the frangipan filling on top of the filo lined tartlet tins, spreading evenly with the back of a spoon. Arrange half a pear on top of each one, cut side down, pressing it down slightly into the mixture. Sprinkle with the flaked almonds and bake for 20-25 minutes until firm to the touch and golden, check to make sure it is cooked through by piercing with a skewer at an angle through the middle and if it comes out clean.
Citrus Marscapone Cream
Ingredients
- 100g (4oz) mascarpone cheese
- 1 tablespoon icing sugar
- few drops vanilla extract
- 120ml (4fl oz) double cream
- rind of 1 orange, 1 lemon and 1 lime
For the marscapone cream mix all the ingredients together and taste to make sure it is not too sweet, you can add some citrus juice if you want to make it more refreshing.
To serve, carefully remove the warm pear cakes from the tartlet tins and arrange on plates. Spoon the butterscotch sauce alongside and serve at once with the citrus marscapone cream.
Spun Sugar Curls
Ingredients
- 225g (8oz) caster sugar
- 1 tbsp powdered glucose
Place the sugar, glucose and 250ml (9fl oz) of water into a heavy-based pan. Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency but not too runny. It thickens a little as it cools so if it gets too thick, then simply heat it again and it will loosen fairly instantly.
Using a clean, small metal spoon and a knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some sugar curls, working very carefully as the caramel is extremely hot.
Tip: To make a butterscotch sauce:
- 100ml (3 1/2fl oz) double cream
- 25g (1oz) butter, diced
- 2 tbsp dark rum
- Vanilla ice cream, to serve
Add the cream, butter and rum, stirring until combined and then simmer gently for another 5 minutes until thickened. Leave to cool for about 10-15 minutes until thickened a little further.
