Amaretto poached pears gianduja tart

If you thought we were done with gianduja, well...No !! Now it's time to have baking fun with it. In this recipe you will taste how Amaretto, pears & gianduja go together so deliciously, and how a buttery crispy puff pastry makes a perfect nest.

By the way, Amaretto is a wonderful sweet italian almond liquor.

yields : 6

here's what we need :

2 1/2 hours
3 pears, 1 lemon juice, 1 cinnamon stick, 1 star anise, 100g brown sugar, 10cl amaretto, 50cl water, puff pastry (homemade if possible), 160g gianduja (here), 5cl whipping cream.

here's what we do :

Peal the pears, divide them in 2 by the middle & put in lemon juice (so they won't oxidize).

Pour water with brown sugar, cinnamon stick, amaretto & star anise in a saucepan, heat until a boil then add pears, poach on low-medium heat until they're soft & translucent.
Take the pears out & put aside in fridge for 2 hours.

Preheat your oven at 302°F
Spread your puff pastry with a rolling pin & lay it down on a round pie pan. Prick pastry all over with a fork.
Bake for 20 minutes. Allow to cool down.

heat the whipping cream in a saucepan, add the gianduja & whisk.
Spread the gianduja "ganache" on pastry.

Cut the pears into thin slices & lay them down on the gianduja ganache.
                                                                                                                                   relax, savour & share!