All That Is Gold Does Not Glitter: May Wine Pear Tart
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This tart is the perfect culmination of the good things about gold; it’s filled with delicious and mystical magic, but disappears quickly into the eager bellies of anyone who smells its divine fragrance. It’s infused with May Wine, which is wine that has been steeped with the dried stalks of sweet woodruff overnight, which imparts an unusual and bewitching flavor reminiscent of sweet hay and tonka beans. Right now the sweet woodruff in my garden is blooming, reminding me of the beautiful ephemerality of spring and of this special golden tart.
Golden May Wine Pear Tart:
This is an extraordinarily delicious recipe - sweet woodruff infused wine gives these golden pears a delightful flavor, which pairs perfectly with a tender frangipane filling. This recipe is also gluten-free and sweetened only with honey! I hope you enjoy it as much as I did.
Ingredients for Poached Pears:
6 firm bosc pears
1 bottle May Wine (see note below)
1/2 c. honey
1 vanilla bean, split lengthwise
1 pinch saffron threads
Directions:
In a large pot, bring the wine and honey to a simmer. Scrape in the vanilla seeds and discard the pod. Add the saffron. Let simmer for a couple of minutes.
Meanwhile, peel the pears. You should use very firm pears for this recipe. Bosc pears work best.
Gently lower the pears into the liquid, adding water as needed to make sure they are covered.
Simmer until the pears are tender, about 20 minutes. Remove from heat and let cool to room temperature. Cover the pot and let the pears sit in the syrup in the fridge overnight. (optional - makes the flavor more intense.)
Remove the pears from the liquid and set aside in a covered bowl. Bring the liquid to a boil and simmer until it’s thickened into a syrup. Set aside.
Pastry crust:
1/2 c. almond flour
3/4 c. rice flour
3/4 c. tapioca starch
1/4 tsp. salt
1/3 c. palm oil shortening
3 Tbs. ice cold water
1 egg yolk
1/2 tsp. vinegar
Directions:
Preheat oven to 375F. Mix together the flours, then cut in the shortening until the mixture is the texture of breadcrumbs.
Beat the egg yolk with the water and vinegar. Add 2 Tbs. of this mixture to the flour mixture and mix well. If the dough sticks together, move on to step 3. If it’s still crumbly, add another 1-2 Tbs. of the liquid and mix again. You won’t use all of the egg mixture.
Press the dough into the bottom and sides of a tart pan with a removable bottom. Prick the bottom with a fork. Place in the freezer for 30 minutes, then line the crust with parchment paper and fill with beans or rice.
Bake for 20 minutes, then look under the parchment paper. If the crust still looks “wet”, bake a few more minutes. Remove from oven and let cool while you prepare the filling.
Frangipane Filling:
6 Tbs. vegan butter or palm oil shortening
1/3 c. honey
1 c. almond meal
2 Tbs. rice flour
1 Tbs. tapioca starch
2 eggs
1 tsp. vanilla extract
2 tsp. almond extract
Directions:
Beat the shortening and honey until smooth. Add the almonds, rice flour, and tapioca starch and blend until crumbly. Add the eggs and mix until the mixture is smooth. Add the extracts, then pour the filling into the pre-baked tart shell. Arrange pears as listed above.
Bake at 350F for 45-50 minutes or until the tarts are puffed and golden. Cool, then brush with the reserved pear syrup.
May Wine:
To make May Wine, simply steep 1/4 c. Sweet Woodruff in a bottle of riesling or rose overnight, then strain."
