Dominque Ansel's London bakery is serving up these autumnal delights, but if you're out of town, never fear, Ansel has given us a recipe to DIY a simplified home-cooked version. It'll definitely give you purpose for the afternoon, and promised to impress your friends.
Note that you'll need a piping bag and six 3-inch (7.5cm) tart rings.
For the salted pecan caramel:
* 190g granulated sugar
* 643g heavy cream
* 71g corn syrup
* 95g dark brown sugar
* 300g chopped pecans
* 3g fleur de sel
1. Combine the cream, corn syrup, and dark brown sugar in a pot. Bring to a boil over medium heat while stirring. Remove from heat and set aside.
2. Place a deep heavy bottomed pot over high heat. When the pot is hot, sprinkle a thin, even layer of the granulated sugar into the pot. As the sugar melts and caramelizes, slowly whisk in the rest of the sugar, one small handful at a time, until all the sugar has been added. (TIP: This method of cooking sugar is called a “dry caramel” because it starts with a dry pan and no water. When caramel starts with water, it is called a “wet caramel.” The dry version allows you more control over the caramelization.
3. When all of the sugar has caramelized and turned deep amber, turn off the heat. Slowly stream in one-third of the hot cream mixture, whisking constantly. Be careful! The cream might cause the caramel to splatter. When incorporated, whisk in the next third, and then the last.
4. Return the caramel to the heat and bring it to a rolling boil on high until it reaches 109°C. Remove from the heat. Let cool to 75°C. Then emulsify with an immersion blender until smooth.
5. Fold in the pecans and fleur de sel while caramel is still warm, until combined. Set aside in the fridge until ready to use.
For the poached pears:
* 6 Williams pears, peeled (left whole)
* Juice of 1 lemon
* Peeled zest of 1 lemon
* 2 cups sugar
* 6 cups water
* 1 vanilla bean, split lengthwise, seeds scraped
1. Core the pears by using a melon baller or paring knife and removing the core from the bottom of the pear.
2. Combine sugar, water, vanilla, peeled lemon zest, and lemon juice in a medium pot and bring to a boil, stirring until sugar dissolves. Turn down the heat to medium.
3. Add pears. Simmer, gently stirring every few minutes, until the pears are fork tender (between 10-15 minutes). Remove from the heat and let cool
4. Slice the pears lengthwise, remove core, and cut into slices. Set aside in the fridge until ready to use.
For the honey vanilla whipped ganache:
* 2 Tahitian vanilla beans, split lengthwise, seeds scraped
* 679g heavy cream
* 123g white chocolate
* 145g honey
* 9g powdered gelatine (fish-based)
* 45g water
1. Combine vanilla beans, cream and honey in a pot. Bring to a boil over medium heat while gently stirring.
2. When the cream reaches a boil, immediately remove the pot from the heat. Remove the vanilla pods.
3. Combine gelatine and water in bowl. Stir until dissolved.
4. Place the white chocolate chips and the gelatine mixture in a medium heatproof bowl. Pour the hot cream over the chips. Let stand for 30 seconds. Whisk until smooth. Cover with plastic wrap pressed directly onto the surface of the ganache, to prevent a skin from forming. Chill in the fridge overnight (at least 6-8 hours).
5. When fully chilled, transfer the ganache to a stand mixer fitted with a whisk. Whip on high speed until stiff peaks form. Transfer to a piping bag.
For the vanilla sablé tart shells:
* 127g unsalted butter, softened
* 81g confectioners’ sugar
* 1 Tahitian vanilla bean, split lengthwise, seeds scraped
* 1 large egg
* 165g all-purpose flour, plus more as needed for dusting
* 47g cornstarch
* 30g almond flour
* 1g Kosher salt
1. Cream the butter, confectioners’ sugar, and vanilla bean seeds for 30 seconds on medium speed in a stand mixer fitted with a paddle. Add the egg, scrape down the sides of the bowl with a rubber spatula, and mix on medium speed until smooth.
2. Combine the all-purpose flour, cornstarch, almond flour, and salt in a medium bowl. With the mixer on low speed, stir in the flour until just combined, about 10 seconds more.
3. Liberally flour the work surface and a rolling pin. Transfer the dough to the work surface and roll it out into a rectangle about ¼ inch (6mm) thick. Place on a sheet pan and loosely cover with plastic wrap. Refrigerate for 30 minutes.
4. Remove the dough from the refrigerator. Using a tart ring as a guide, cut 6 circles 1 inch (2.5cm) wider than the outside of the ring, so that the dough rounds will be big enough to come up the sides of the rings.
5. Line a sheet pan with parchment paper and place the tart rings evenly spaced on the pan. Place a dough round on top of each ring. Push down gently with your fingers and press the dough along the inside of the ring. Using a paring knife to trim excess dough handing over the edge of the ring. Return to the refrigerator to chill for about 30 minutes.
6. While the tart shells are chilling, place a rack in the center of the oven and preheat the oven to 350°F (175°) for conventional or 325°F (160°C) for convection.
7. Bake the tart shells on the center rack for 8 minutes. Rotate the pan 180 degrees and bake for 8 minutes more or until the tart shells are golden brown.
8. Unmold the tart shells while still warm. Let cool completely at room temperature.
To assemble the tart:
1. Spread a layer of the salted pecan caramel into the base of each cooled tart shell.
2. Pipe in the vanilla ganache and level off the surface until smooth.
3. Arrange the sliced pears on top in your desired pattern, then enjoy!
Or embrace September for all it's worth make one of these pumpkin treats.