Here at
The Omni Homestead Resort we strongly believe that using seasonal local produce is the key to great pastries. For these
Pear and Almond Tart we use local Virginia pears which gets baked daily for one of our desserts in the main dining room.
Pear and Almond Tart
The Pate Sucre:
2 1/2 cups Sugar
4 1/2 sticks Butter
1 tsp Salt
1 Tbsp Vanilla extract
2 each Lemon zest
2 Whole eggs
6 Egg yolks
8 cups All-purpose flour
1 Tbsp Baking powder
1. Cream butter and sugar together.
2. Whisk whole eggs, egg yolks, vanilla, lemon zest and salt together. Add slowly to creamed butter and sugar. Scrape down the bowl with a rubber spatula after each addition of egg.
3. Add dry ingredients and mix until just comes together.
4. Roll out the dough to 3mm and line tart shell.
 Spray and flour tart mold before lining the sucre dough to prevent it from sticking after baking. |
The Almond Filling:
1 1/2 cup Almond paste
4 1/2 Tbsp Butter, soft
1/3 cup Sugar
1 tsp Salt
1 Tbsp Vanilla
2 each Lemon zest
1 tsp Bitter almond extract
4 Whole Eggs (room temp)
1 cup All-purpose flour
1 tsp Baking powder
1. Cream almond paste and sugar together. Add soft butter and mix until homogeneous.
2. Whisk eggs, vanilla, salt and lemon zest. Slowly add to the creamed butter mixture.
3. Add dry ingredients and mix until homogeneous.
The Roasted Pears:
Roasted pears
Cookie crumble
Apricot marmalade
1. Peel and slice pears into quarters.
2. In a saute pan over moderate heat, melt butter, add pears and cook for a few minutes on each side.
3. Add some sugar and lightly caramelize pears. Strain of excess liquid and cool down pears. Slice into small pieces for the tart.
Assembly:
1. Spread a thin layer of apricot marmalade on the bottom of each tart shell.
2. Sprinkle a small amount of cookie crumbs on top of the marmalade.
3. Add six to seven slices of pears, then pipe in the almond filling.
4. Bake at 325-350 degrees for about 20-25 minutes.
 Executive Pastry Chef Oscar Bonelli draws on expertise gained from family tradition, as well as pastry arts training at one of the most prestigious culinary schools in Italy. At The Omni Homestead Resort, Bonelli will fashion desserts from local and imported ingredients, including his signature Hazelnut Biscotti, for all of the property’s food and beverage outlets.
Born and raised in Bolzano, Italy, Bonelli was engaged early in pastry arts. His great-grandmother was a pastry chef, as was his father. Bonelli proved a quick learner, and at the age of 14 he was already employed at a small bakery in Italy’s Fassa Valley. Bonelli continued his career with apprenticeships at several local ice cream shops, chocolate shops, bakeries and hotels. He even opened a Swiss pastry shop in the Fassa Valley.
In 2003, Bonelli relocated to Florida to become pastry chef of Casa Tua in Miami. He later joined the Soho House group in 2010 as pastry chef of the new Soho Beach House in Miami. It was his last stop before bringing his talents to The Omni Homestead Resort.
Bonelli graduated from The ENAIP Vocational Center in Tesero, Italy, with a degree in culinary arts, followed by a degree from the prestigious C.F.P. Cividale Del Friuli. He furthered his education with master classes at the Etoile Culinary Institute in Venice and at the French Pastry School in Chicago. Bonelli currently resides in Hot Springs, Va., with his wife and twin son and daughter.
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