Here's a simple recipe for an outstandingly moist and delicious brioche tart - drenched with spiced syrup.
The Recipe
Ingredients:
For The Tart- 150g Plain flour
- 1 Tablespoon caster sugar
- Half a sachet (about 3g) of dried fast action bread yeast
- Half teaspoon salt (omit if the butter is salted)
- 75g Butter
- 3 Eggs
- A few drops of vanilla extract
- Two or three ripe pears
- 150g Caster sugar
- 150ml water
- 1 Star anise
- A pinch of cinnamon or ground mixed spices
- 1 tablespoon dark rum or brandy
Method:
Place the flour, sugar (just 1 tablespoonful), yeast and salt into a large bowl (if you can, sift the flour into the bowl, as it will make the end result lighter). Mix these dry ingredients together.
Gently melt the butter in a cup in the microwave, or in a small pan. Add the melted butter, eggs and vanilla to the dry ingredients.
Beat the ingredients together with an electric whisk or a wooden spoon, keep mixing until a smooth, uniform soft batter is produced.
Thoroughly grease the inside of an 8 inch (20cm) flan dish with butter, pour in the batter and spread out into an even layer.
Leave the dish in a warm place for about an hour, or until the mixture proves, rising to at least twice the original size.
Meanwhile, bring the water to the boil, add the star anise, then reduce the heat and gently simmer for a few minutes.
Add the sugar and powdered spice into the hot water, stir until the sugar has dissolved, then remove from the heat. (Leave the anise in, for now)
Don't add the alcohol to the syrup until later, when it has cooled
Preheat the oven to 180C.
When the batter has risen, peel the pears and cut them lengthways into eighths, removing any pips or tough bits of core.
Arrange the pear pieces on top of the batter - just rest them gently on the top - they will sink in when it is cooking.
Bake in the oven for 15 minutes, or until cooked through in the middle (see side column for test).
When the tart is cooked, allow it to cool for a minute or two, then add the rum or brandy to the syrup and stir it in and pour the syrup carefully over the tart.
You might need to add it a little at a time, waiting for it to soak in before adding more, Use all of the syrup.
Serve while still warm, with ice cream or creme fraiche.
If left to cool completely, the tart can be re-warmed in a microwave for a minute or two, or covered with foil and warmed in a low oven for five minutes.
