Tartines (sweet or savoury) are French open-faced sandwiches. If you don’t have time to make walnut bread, use bread from the bakery with a good crust.
- 80 gm pure icing sugar (½ cup)
- 3 clapp pears, peeled and cut into 2cm pieces
- 20 gm unsalted butter
- 125 ml white frontignac or other dry semi-sweet white wine (½ cup)
- 12 pitted prunes
- ½ tsp vanilla paste
- 300 ml cream (45% milk fat)
- 360 gm bread flour, plus extra for handling
- 1 tsp dry yeast
- 2 tsp raw sugar
- 120 gm walnuts, toasted
- 1 tsp walnut oil
- 1For clotted cream, place cream into a 2-cup capacity shallow bowl. Place bowl into a cloth-lined baking dish or saucepan and pour enough boiling water to come halfway up the sides. Cook over low heat until fat separates and rises to the top (about 3½ hours). Cool to room temperature, then cover with plastic wrap and refrigerate until set (about 2 hours).
- 2Meanwhile, for walnut bread, combine half the flour and ½ teaspoon salt in a bowl and make a well in the centre. In a separate bowl, combine yeast and sugar with ½ cup lukewarm water. Pour into flour mixture and mix to form a batter, then stand, covered with a tea towel, until foamy (about 10 minutes). Add another 120ml water to the batter and mix to combine. Gradually add remaining flour, mix to form a dough, then turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes), adding more flour if necessary to prevent dough being too sticky. Flatten dough, add walnuts and walnut oil, knead until well combined. Place in a bowl, cover with plastic wrap and stand until doubled in size (about 30 minutes). Roll into a 30cm log, stand covered with a tea towel until doubled in size (about 30 minutes). Meanwhile, preheat oven to 220C. Bake bread for 10 minutes, spraying water into oven occasionally so a crust forms. Reduce oven to 190C. Cook until golden and sounds hollow when tapped (20-30 minutes). Cool, thickly slice, lightly toast and place on a heavy-based baking paper-lined oven tray.
- 3Heat icing sugar in a large frying pan over medium-high heat until dissolved and starting to caramelise. Add pear and butter and cook until caramelised (5 minutes). Add remaining ingredients and cook until reduced to a syrup (about 5 minutes). Using a slotted spoon, spoon pears and prunes over walnut bread, then bake until golden (15 minutes). Drizzle with syrup and serve with cream.
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