FORGET PUMPKIN and apples, whiskey soaked pears are where your ultimate dessert Heaven’s at.
- A 15 oz can of pears halves in heavy syrup (reserve the liquid)
- 1 tablespoon fresh lemon juice
- 2 tablespoons of GLOBAL FLAVORS Grainge Single Malt Scotch Whisky Premium Spirit Essence or Scottish Legend Whiskey
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
- ¼ cup sugar
- 1½ cups flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into 1/2? cubes
- 1 large egg, beaten
For the almond filling:
- ¼ cup unsalted butter, cool but not cold
- 4½ oz almond paste
- 1 large egg
- 1½ tablespoon cornstarch
- 1 tbs whiskey
- Reserved pear liquid
- 1 teaspoon of GLOBAL FLAVORS Hamish Single Malt or Scottish Legend Whiskey
- ¾ teaspoon cornstarch
The night before: Strain the pears reserving the liquid for the glaze later. Cover and place liquid in fridge.
In a medium bowl, whisk the lemon juice, whiskey, sugar, and vanilla. Toss the pears with the liquid, cover with plastic wrap or lid, and place in fridge overnight.
In the bowl of a food processor, pulse the sugar, flour, and salt to mix. Add the butter and pulse until ‘sandy’. Add the egg and pulse until the dough forms a lump. Turn the dough out onto a clean work surface and form into a disk, wrap with plastic wrap, and place in the fridge overnight.
The day of: Sprinkle a clean work surface with flour. Roll out the tart dough to a large rectangle, about 1/4? thick. Gently, place in tart pan and press into corners. Trim excess. Place in freezer for 30 minutes.
Meanwhile, preheat the oven to 375 degrees F and dig out those pie weights.
Line the tart shell with aluminium foil and fill with pie weights. Bake for 15 minutes. Carefully remove aluminium foil and weights. Bake for another 10 minutes. Transfer to a wire rack to cool. Leave the oven on.
While the tart cools, cream the butter and almond paste on the bowl of a stand mixer with the paddle attachment until fluffy, about 4 minutes. Add the egg and combine. Turn the mixer off and sprinkle the cornstarch over the filling. Turn the mixer on low to combine. Pour in the whiskey and beat to combine. Spread filling into the tart shell.
Drain the pear halves, reserving the liquid. Slice them as desired and arrange them on top of the almond cream, pressing a bit. Bake for 35 to 40 minutes, or until the almond cream has puffed up and everything it turning a golden brown. Remove from oven and let the tart cool on a wire rack.
Make the glaze while the tart cools. Place the reserved pear liquid and the soaking liquid (whiskey mixture) in a small saucepan over medium heat and boil gently until reduced to 3/4 cup. Remove from heat and whisk for 1 minute. Add the whiskey and cornstarch, whisking to combine and break any clumps. Return to heat and bring to a boil for 1 minute. Remove from heat and use a pastry brush to spread glaze over tart.
Serve immediately. The tart can be stored, wrapped tightly, for three days, though (from personal experience) the dough gets a little soggy each day.