Frangipane Pear & Pecan Trumble....

It's winter here in Australia for all those on the other side of the world enjoying summer time! I am SO jealous.... anyway if it was summer here I wouldn't be able to enjoy desserts like these Frangipane Pear & Pecan Trumble... Phew say that 20 times with your mouthful! Trumble??? You ask.... what the heck is she on?

Well I will let you in on my craziness - this delectable tart combines the best of both dessert worlds - the buttery base of a tart and the crunchy topping of a crumble. The perfect combination on a winter's night served with custard or a drizzle of fresh cream. Ooohhlala! Trumbles are so in... well in my kitchen they are!

With delicious pears being in season right now I could not go pass creating a dessert incorporating this perfect winter fruit! Pecans are a great addition adding a nice crunch and nuttiness. The frangipane filling adds the gooeyness to off set all those crunchy aspects of the crumble and base.

I enjoyed a wonderful afternoon whipping up this Trumble. It was a cold winter's afternoon, windy and frigid outside but I was warm and cosy in my kitchen with our wood fire burning and the oven on and I was up to my elbows in pastry and crumble. No pressing needs, to do list completed, dinner prepared just me and my "Trumble". For me that's my "Me time", sifting, whipping, stirring, baking. The worries of the world left at the door.

Frangipane Pear & Pecan Trumble

{Download & Print Recipe}

Ingredients:

Base:
90g Butter
¼ Cup Sugar
1 Tsp Grated Lemon Rind
1 Egg
1 Cup Plain Flour
2 Tbsp Custard Powder

Frangipane Filling:
40g Butter
1 Tsp Vanilla Essence
2 Tbsp Castor Sugar
1 Egg Yolk
2 Tsp Plain Flour
½ Cup Almond Meal

2 x Large Pears – peeled, cored and sliced into wedges.

Crumble Topping:
½ Cup Plain Flour
½ Cup Shredded Coconut
3 Tbsp Brown Sugar
¼ Cup Chopped Pecans
1 ½ - 2 Tbsp Butter, Softened

Method:

Base:
1.    Preheat oven to 180 degrees
2.    Cream butter and sugar in a bowl with an electric mixer. Add rind and egg and beat well until combined.
3.    Stir in flour & custard powder and mix until combined. Press evenly into a lined lamington tin and bake for 10-15 min. Remove and let cool for 10 min.

Frangipane Filling:
1.    Beat butter, extract, sugar and egg yolk in a bowl with an electric mixer until light and fluffy.
2.    Stir in flour and almond meal until combined.
3.    Once base has cooled spread the frangipane filling evenly over the base.
4.    Carefully arrange pear wedges in a line across the frangipane filling.

Crumble:
1.    In a small bowl add flour, sugar and butter. Mix the butter in with your fingertips until it resembles fine breadcrumbs.
2.    Stir in pecans and coconut and spread evenly over the pears.
3.    Place in oven to cook for 25 min or until golden brown.

Serve with warm custard or a drizzle of fresh pouring cream.

You could also make this into a summery dessert by replacing the pears with peaches, nectarines or even cherries and the pecans with macadamia's and serve cold with ice cream or a dollop of Greek yogurt!

YUM...............!

What mad creations have you whipped up in your kitchen lately?

Visit Us At: The Simply Tea Shop ~ "For The Love Of Tea" ~

Sneek Peek.....

Mmmmm what could next weeks treat be?? It combines a crumble, pears and pecans into a magnificent dessert! Once all is said and done this is what your plate will look like at the end of it! All gone - cos it's super delicious! 

Until next week......

Visit Us At: The Simply Tea Shop ~ "For The Love Of Tea" ~

Mulberry Crumble Pie, Competition & Easter Special

 I have to say I adore Autumn it has taken me many years to say that because i always think once autumn has arrived so has winter but it isn't the case. Like my husband says - "it's spring in reverse". The crisp mornings, bright blue cloudless skies, gorgeous autumn coloured leaves and the chance to pull out some favourite "feel good" recipes in preparation for winter. Who wouldn't love Autumn?

This Mulberry Crumble Pie is one of those recipes that just fit the bill for a autumn dessert. I just so happened to have some stewed mulberries lying around in my freezer and I came up with this delicious dessert. It warm and cosy yet still a hint of spring in there with the mulberries. The crumble adds a bit more texture to the pie and I think this combines my two loves crumble toppings and crispy pie crusts! Yum. 

If you don't have stewed mulberries lying around in your freezer like I did you could use tinned pie apples with frozen mixed berries sprinkled over the top of the apple. Make sure you add this to your  recipe list of dessert to try this season.

{Download & Print Recipe}

Ingredients:

2 Cups Stewed Mulberry Mixture
(Or 4oog Tin Pie Apples & ½ Cup Frozen Mixed Berries)
Packaged Short crust Pastry Sheets

Crumble Topping:
90g  Butter
½ Cup SR Flour
½ Cups Rolled Oats
½ Tsp Cinnamon
¼ Tsp Ginger
¼ Cup Brown Sugar
1/3  Cup Shredded Coconut

Method:

1.    In a bowl rub together the butter, flour, oats and sugar together until it resembles fine bread crumbs. Add coconut and mix through. Set aside.
2.    Line a tart tin with short crust pastry and prick base with fork. Place in a 180 Degree oven for 15 min until lightly brown.
3.    Remove and place mulberry mixture into the tart base. Sprinkle crumble topping over the mulberry mixture and decorate with strips of shortcrust pastry.
4.    Brush top of strips with a little milk and sprinkle with raw sugar.
5.    Bake in a 180 Degree oven for 20 min or until pastry is golden brown.
6.    Serve with a dollop of cream, ice cream or custard.

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Simply Tea Selection

I am not actually going to suggest what tea would pair well with this dessert! 

I want YOU to do it for me. 

What I want you to do is go to the SIMPLY TEA website, choose a tea that you would think would best match this dessert and why. Leave a comment with your suggestion and next Tuesday the 20th Of April I will pick a winner.

What will you win?? A free 100g Bag of Tea that you suggested for this Dessert*! 

So I cannot wait to hear what your suggestions are!!

(*excluding Buddha's Tears Tea & Australian Residents Only)

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Simply Tea Easter Special

It's Easter time again and Simply Tea would like to celebrate with you by offering 10% off all our products. All orders over $50 (ex postage) will receive a FREE Chocolate Easter Bunny.

Stuck for gift idea's for Easter? Remember we can do up Easter packs for you and your loved ones for that something a little bit different to give this Easter? All budgets considered. Simply email info@thesimplyteashop.com.au for more information.

Don't forget to check out new "Tea Time" range for some other great gift idea's.

Simply type in the Voucher Code:  steaster  upon check out to receive your discount.

Click to: ORDER NOW
*Please note: To receive the discount payment will have to made via direct deposit, cheque or money  order.
Pay Pal will not accept the discount voucher.

Valid Until 1/5/2011


 

Happy Sipping!!!

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