LCBO Food & Drink Autumn 2022

dough into mixing bowl. Bring together and form into a disk. Wrap in plastic wrap. Refrigerate at least 2 hours and up to 1 day. 2. Let dough sit at room temperature until pliable, 10 to 15 minutes. On a lightly floured work surface, roll dough into a 15-inch (38-cm) circle. Fold in half and carefully transfer to a 10-inch (25-cm) two-piece tart pan. Unfold dough and line pan snuggly. Trim with scissors leaving a 1-inch (2.5-cm) overhang. (Refrigerate trimmings to patch crust later, if necessary.) Fold overhang into pan and press to form a double wall about 1/4 inch (5 mm) above the rim. Freeze 30 minutes. 3. Place rack in bottom third of oven. Preheat oven to 400°F (204°C). 4. Place tart shell on a parchment-lined baking sheet. Cut a circle of parchment paper with a 12-inch (30-cm) diameter. Place it over pastry and fill with dried beans or pie weights. Bake 22 minutes. Remove parchment and pie weights. Continue baking until bottom is pale gold, about 8 minutes. (If pastry puffs up, tamp it down with the back of a spoon.) Remove from oven. 6. When crust is close to being done, prepare filling. Whisk maple syrup and brown sugar until smooth. Whisk in butter then eggs, one at a time, until combined. Whisk in vanilla, salt and spices. 7. If there are any cracks or holes in the crust, or the rim has shrunk too much in areas, patch crust with dough scraps. Arrange nuts in crust in a single layer. Slowly pour in filling making sure it fits— keep it within 1/8 inch (3 mm) of the top of the rim. If necessary, on bottom shelf until edges are lightly browned, 20 to 5. Reduce oven temperature to 350°F (177°C).

adjust nuts so they are in an even layer. Carefully place tart on lower rack and bake until filling is set so that it won’t jiggle when the tray is lightly tapped, 30 to 35 minutes. 8. Remove from oven and cool at least 1 hour before carefully removing from pan and transferring to serving plate. 9. When ready to serve, whisk cream, icing sugar and whisky in a medium mixing bowl until soft peaks form. Cut tart into wedges and serve with dollops of cream.

Serves 10 to 12

Morning Harvest from page 147

PEAR & PLUM TARTE TATIN WITH MACADAMIAS

sugar over the butter. (This will eventually turn into caramel.)

about 10 to 15 minutes. Remove from oven and slide a small knife around the outer edge, making sure nothing is sticking. Cool pan on a cake rack.

As we say goodbye to summer’s berries, there’s still much to look forward to in fall’s orchard fruits. With warm pears and plums, the crunch of macadamia nuts and the flakiness of a buttery puff pastry crust, this caramelized tarte will make you love the season that much more. 1/3 cup (80 mL) unsalted butter 1/3 cup (80 mL) sugar 3 firm Bosc pears, peeled and quartered lengthways, fibrous cores removed 3 firm purple plums, halved and pitted 1/4 cup (60 mL) roughly chopped macadamia nuts (or hazelnuts, if preferred) 1 block (200 g) puff pastry dough, thawed but still cold Pinch of finishing salt, such as Maldon 1. Using the 1/3 cup (80 mL) butter, lightly grease a heavy 9-inch (23-cm) ovenproof frying pan (I used cast-iron), then equally distribute remaining butter in small knobs around the bottom of the pan. Pour

2. Fit pears and plums over caramel mixture in an

overlapping formation working your way into the centre. Squeeze them in as tightly as you can. Sprinkle chopped macadamia nuts evenly over top. 3. Roll out puff pastry dough on a lightly floured surface into a round that’s about 1/4 -inch (5-mm) thick (if pre-rolled, simply cut off the corners). Lay it over the fruit in the pan, tucking in small amounts of excess dough around the edge. Prick through dough about 30 times with a fork. 5. Place pan over medium heat and cook until there’s very little liquid left in the pan and you begin to smell caramel, 20 to 25 minutes. Keep an eye on it. 6. Transfer pan to the oven and bake until pastry is browned on top and dough is cooked through, 4. Preheat oven to 450°F (232°C).

7. After about 30 minutes, right before you’re ready to

turn out your tarte tatin onto a serving plate, heat the bottom of the pan over high heat 30 to 40 seconds, jiggling it to make sure nothing is sticking. Place the large serving plate over the top of the pan, take a deep breath and flip the tarte onto the plate. Sprinkle with a pinch of Maldon salt. Cut into wedges and serve at once. [ WHAT TO SERVE ] Henry of Pelham Riesling Icewine VQA VINTAGES ESSENTIALS 430561, 375 mL, $49.95 Citrus, poached pear, honeydew melon and floral notes in this wine enhance those of the tart. Its intensity and luscious sweetness meet the dish’s texture for a perfect match. Serves 6 to 8

FOOD & DRINK AUTUMN 2022 173

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