Kashmiri Kahwa Poached Pear Tart
A delicate fusion dessert featuring tender pears simmered in spiced saffron tea, set within a crisp pastry crust. Infused with cardamom, almonds, and rose petals, it offers a fragrant taste of the valley.
80min
Total Time
6
Servings
Kashmiri
Cuisine
Recipe
1
In a wide pan, combine water, green tea leaves, cardamom pods, cinnamon sticks, saffron, and honey, bringing the mixture to a gentle simmer.
2
Submerge the peeled pears in the spiced kahwa liquid and poach on low heat for 20 minutes until tender, then remove and let cool.
3
Preheat your oven to 190 degrees Celsius and grease a tart pan.
4
Fit the shortcrust pastry into the prepared tart pan, prick the base with a fork, and bake blind for 12 minutes.
5
In a bowl, beat together the softened butter, powdered sugar, almond flour, and egg until smooth to form the frangipane filling.
6
Spread the almond frangipane evenly over the partially baked tart crust.
7
Slice the poached pears in half lengthwise, fan them out gently, and press them into the frangipane layer.
8
Bake the tart in the preheated oven for 20 to 25 minutes until the frangipane is golden brown and set.
9
Allow the tart to cool completely before garnishing with chopped pistachios and dried rose petals.
Ingredients
2 firm pears, peeled and cored
3 cups water
2 tablespoons Kashmiri green tea leaves
4 green cardamom pods, crushed
2 cinnamon sticks
A generous pinch of saffron threads
1/4 cup honey
1 sheet pre-made shortcrust pastry
1/2 cup almond flour
1/4 cup unsalted butter, softened
1/4 cup powdered sugar
1 egg
1 tablespoon chopped pistachios
Dried edible rose petals for garnish
*This AI-generated recipe may contain inaccuracies.