又是梨子季节，超市堆着一箩箩不同种类的梨子，老公是不会买水果的人竟然挑了几粒梨子叫我做梨子挞给他吃。难得有指定的order，好吧，就做个梨子挞。
提到梨子，我们华人都不喜欢结婚买梨子，我们都认为切梨子就是“分离”的意思，大吉利事，这么多水果不选，吃橙也罢吃苹果也好，就是不要“梨”。
但是洋人就刚刚相反了，我在办里自己的婚礼是，彬彬看到洋人的婚礼都出现梨子蛋糕，梨子礼品之类的，心想为什么“梨”嘛！ 后来拼了拼音，才知道原来“pear”音 ＝ “pair”就是一对的意思！
我这个aunty现在更进一步了，除了收旧货，现在连垃圾都拾了也！ 那天去超市买菜，走着走着，看到树叶凋零的样子很美，于是相中地上的落叶，心想等下超市出来时，拿多一个纸袋，那么就可以拾落叶回家拍照。很不好意思的匆匆的拾了一堆就跑。年轻小伙子怪怪望着我，三八华人aunty不懂拾烂叶子来做什么用叻！哈哈哈！
Pear Tart
90g
butter, softened
90g
brown sugar
2
eggs
120g
almond meal
40g
plain flour
¼
teaspoon baking powder
2
teaspoons finely grated lemon rind
2
pears, peeled, cut into small slices (I used Buerre Bosc pears)
20g
cranberries soak in rum (microwave for 15sec)
3
tbs apricot jam + 2 tbsp water
double
(thick) cream, to serve
Method:
1.
Prepare sweet shortcrust pastry, to make tart
shell. (the recipe can make 2 x 18cm tart shells)
2. Preheat oven to 160°C. Place the butter and sugar in
the bowl of a food processor and process until just combined. Add the eggs,
almond meal, flour, baking powder and lemon rind and process until just
combined.
3. Spoon the mixture into tart shell. Press the pears and
soaked cranberries into the tart mixture and bake for 50-60 minutes or until
cooked when tested with a skewer.
4. Allow to cool in the tin. Meanwhile, add 2 tbs of
water into apricot jam and mix well . Microwave the mixture for 10-15sec till
warm. Whisk the mixture until smooth and sift. Glaze the pear tart with apricot
glaze.
5. Serve with double cream.
Recipe adapted from:
Sweet crust Pastry -Okashi
Frangipane filling from Donna Hay
http://www.donnahay.com.au/recipes/sweets/pies-tarts/pear-and-almond-tart
I bake the left over frangipane mixture into a small loft tin.
Simply mix in some cranberries and sprinkle almond flakes on the top and
bake for 30 mins or until cook.
Mini Frangipane Loaf
