EyeSwoon

the bite: Aran Goyoaga

I first encountered Aran through her blog Cannelle Et Vanille and was instantly smitten with her distinctive voice, captivating style of photography and beautiful styling; it was as though her recipes jumped off the screen just begging you to create them — which I often did.
I have the most vivid memory of first cracking open the pages of her book, Small Plates and Sweet Treats. As I was just beginning to entertain a book of my own, I made sure to carve out a special moment for myself at home in Amagansett to pore over it. I drew a bath and delved in, learning about Aran’s family history of baking in Basque country, her path to becoming a pastry chef herself and finally her journey to becoming gluten free, inspired by her son.
Just a few short months ago I finally had the opportunity to meet and learn from this incredible woman, at a workshop she taught at Sunday Suppers. So generous, confident yet humble in sharing her craft, and boy oh boy does this lady have a whole lotta HEART. I am HONORED to have met Aran and for her to share her pear tart recipe with all us swooners in today’s #THEBITE

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NAME : Aran Goyoaga

PROFESSION : Food stylist and photographer

PHILOSOPHY ON FOOD? Simple, textural, warm

COOKING MAKES ME FEEL Like I’m sharing some love

ESSENTIAL KITCHEN TOOL? A super sharp chef’s knife (my favorite is from Cut Brooklyn)

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Olive oil, eggs, salt

SOUNDTRACK IN YOUR KITCHEN? Soooo many songs! Music is definitely my second passion. Jonathan Richman, The Velvet Underground, Beat Happening, Death in Vegas, Future Islands, Blood Orange, Broncho, Wire, Yo La Tengo, Suicide, David Bowie, Shout Out Louds, Black Marble and so many more. You can actually find me in Spotify.

 

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MIDNIGHT SNACK? Probably nothing but if I am staying up probably fries.

QUIRKY FOOD HABITS? Hmmm… I thought about this for 5 minutes and couldn’t come up with anything!

I CAN NEVER RESIST? Pho.

THE RECIPE or MEAL YOU ARE KNOWN FOR? Spanish tortilla, soups and apple cake.

MOST SWOON-WORTHY RESTAURANT? Faviken

THEY SAY YOU ARE WHAT YOU EAT –  WHAT ARE YOU? There is probably a lot of olive oil and chocolate in me.

 

Photo by: Belathee Photography

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Pear and Hazelnut Frangipane Tart

Aran Goyoaga

  • Ingredients

    • Gluten Free Pie Dough

      Makes enough for a 9″ tart mold

      • 1 cup (140 grams) superfine brown rice flour
      • 2 Tbs (20 grams) potato starch
      • 2 Tbs (20 grams) tapioca starch
      • 1 Tbs sugar
      • 1/2 tsp salt
      • 1/2 cup (115 grams) unsalted butter, cold and diced
      • 3 to 4 Tbs (45 to 60 ml) ice cold water

      Pear and Hazelnut Frangipane Filling

      • 1/2 cup (115 grams) unsalted butter, melted and cooled
      • 1/2 cup (110 grams) cane sugar
      • 1 egg
      • 1 cup (110 grams) hazelnut flour
      • 1 Tbs (10 grams) tapioca starch
      • Pinch of salt
      • 3 medium  pears, peeled, halved, cored and thinly sliced
      • 2 ounces toasted hazelnuts, roughly chopped
      • Powdered sugar

       

  • The Prep

    • Gluten Free Pie Dough

      • Place the first five ingredients in the food processor and pulse a couple of times to combine. Add the cold, diced butter and pulse 10 times until the butter is cut into the flours. Add the ice water while pulsing. You might not need all of it so reserve a couple of tablespoon until mixed. The dough should stick together when pressed but not be too wet.
      • Form the dough into a disk, wrap it in plastic wrap and flatten it a bit with your hand. Refrigerate the dough for about 1 hour.
      • Roll out the dough to about 1/4″-1/8″ thickness and fill the tart mold with it. If the dough cracks, don’t worry, just pinch it back together. It might happen if it’s too cold.
      • Return the tart mold to the refrigerator for another 20 minutes or so while preparing the filling.

      Pear and Hazelnut Frangipane Filling

      • Preheat oven to 375F (190C).
      • Mix the first six ingredients in the food processor and pulse until it is a smooth mixture. Spread the frangipane filling over the cooled tart dough. Place the pear slices over the frangipane creating clusters and lightly pressing down.
      • Place the tart on a baking sheet (some of the butter might melt out of the mold and so it doesn’t drip down). Bake in middle rack for about 40 to 45 minutes until the top is golden brown.
      • Let the tart cool slightly before un-molding. Top the edge with chopped hazelnuts and dust with some powdered sugar.

       

       

       

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