Tuesday, November 30, 2010

Daring Bakers November 10: Pistachio Pear Crostada/Galette

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.


This post is a bit late, but better late than never!  I completed the challenge on time, but then got sick in the middle of Thanksgiving break, and so my pictures and this post suffered a bit.  My apologies!

Mom holding one of my new business cards with dessert at L.I.M.E

For this challenge, I "recycled" one of the desserts I created for L.I.M.E. earlier this month: a Pistachio Frangipan tart/crostada/galette with spiced red wine poached pears & pate sucree crust.  When I plated it for L.I.M.E., I also included poaching liquid reduction, vanilla bean ice cream, pistachio lace tuile & pistachio garnish.


unbaked crostada/galette 

I have always been taught that a "crostada" or "galette" is a freeform tart, made without a tart pan.  While I used a tart pan for L.I.M.E., I decided to make free form-style tarts with dough left over from the event.   The small ones were happily consumed before the photoshoot, but  I did get a shot before they were eaten.  


I went a bit too "frangipan happy" and overfilled the crust, though they did taste delicious anyway. If you've never had frangipan before, you're missing out!  Usually, it's made with almonds (ground, paste, flour etc), but I have a particular fondness for pistachios and so I ground some of the raw pistachios I bought in France for the filling instead.  


My pistachios had a wonderfully brilliant green color that contrasted beautifully with the red wine poached pears.  I like to leave the pears in the poaching liquid at least 48 hrs before slicing so the pears retain a beautiful red color. 


I hope this challenge inspires you to make a free-form tart sometime this holiday season!  

THE RECIPES
Note: these are the recipes I used for L.I.M.E. and so the amounts may be a bit high....  

SHORT CRUST DOUGH WITH ALMONDS
Ingredients
250 g Flour
150 g Butter
173 g Icing Sugar
32 g Almond Flour
pinch  Fine Salt
55 g Eggs

In an electric mixer fitted with the paddle, mix the butter and flour until you get a sandy mass.  Add the other ingredients and knead only until incorporated.  

Wrap and refrigerate at least 24 hours before using.  

RED WINE POACHED PEARS
3 pears, peeled just before use.  
3c red wine
1.5c granulated sugar
peel of 1/2 orange
juice of 1 lemon
1 cinnamon stick
2 whole cloves

boil 5 minutes, simmer 20 minutes or until pears are tender.  Cool on ice bath.  Chill pears in poaching liquid at least 48 hours before use.

PISTACHIO FRANGIPAN
100 grams organic unsalted butter, softened
100 grams sugar
1 organic egg
30 grams unbleached all purpose flour
100 grams raw pistachios, ground to a fine meal
1 tsp Almond Extract

Cream the butter and the sugar together. Add the egg. Scrape and mix well. Add the flour and the ground pistachios and mix until all ingredients are well incorporated.

Place the frangipane in a pastry bag and pipe onto the rolled out crust.  






4 comments:

  1. Mmmm...I love anything with pistachios!! Such an under appreciated little nut. It looks stunning, well done

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  2. I just love your crostata the colours of it are so gorgeous the red pears and the green pistachio filling is so stunning. Lovely work on this challenge.

    Cheers from Audax in Sydney Australia.

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  3. Wow that's a gorgeous looking tart! The wine poached pears contrasted beautifully with the green pistachios. Excellent job!

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  4. Thanks for sharing! I knew I wanted to make this as soon as I had tasted it at LIME. It was a big hit for both Christmas and at a Pie Throwdown with my friends. Unfortunately, it didn't win :-(

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