Photo by David Bennett
Provenance of Dish
This is a version of the French 'Tart Bourdaloue' but I've used Jelly Ears and Apples instead of Pears.
For the Candied Jelly Ears -
750 ml Water
750 g Sugar
500 g Jelly Ears
1 Place the sugar and water into a medium sided pan and bring to the boil , stirring occasionally.
2 Add the Jelly Ears, reduce the heat and gently simmer for 1 hour.
3 Turn off the heat and allow to cool.
For the Sweet Pastry -
175 g Softened Butter (Unsalted)
75 g Sieved Icing Sugar
2 Egg Yolks
250 g Sieved Plain Flour
1 Add the icing sugar to the butter and 'cream' them together.
2 Add the yolks and combine them thoroughly.
3 Add the flour and bring it all together to form a dough ball.
For the Creme Amande (Almond Cream) -
200 g Caster Sugar
200 g Softened Butter (Unsalted)
200 g Ground Almonds
4 Medium Eggs
25 g Plain Flour
1 Add the sugar to the butter and 'cream' together.
2 Add the Eggs and mix together.
3 Add the Ground Almonds and Flour and mix to a consistent paste.
To Caramelise the Jelly Ears and Apples -
5 Candied Jelly Ears
2 Medium Sized Apples
6 Tablespoons of the Jelly Ear syrup
1 Chop the Jelly Ears to a fine dice
2 Peel the Apples and cut into 1/8s
3 Add the syrup to a medium sided pan and heat until it becomes an 'amber' colour
4 Add the Apples and Jelly Ears and cook on a low heat until caramelised. You may need to add 25ml of water every now and then to ensure they caramelise evenly
5 Pass through a sieve and reserve the liquid for glazing the tart later.
For the Tart -
Roll the pastry to 3mm thickness and line a 10 inch tart case with it
Fill to 1/3 with Almond Cream
Add a layer of Apple and Jelly Ears
Cover with more Almond Cream until 3/4 full
Cover the top with more Apples and Jelly Ears
Bake at 150'C for approx 30/40 mins or until golden brown
Leave to cool then turn out onto a cooling rack
Once cooled heat up the Syrup and glaze evenly