Pear tart - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 200 g Plain white flour
- 2 tbsp Icing sugar
- 100 g Butter (unsalted) chilled and cubed
- 1 Egg yolk(s) (free range) large
For the filling
- 100 g Butter (unsalted) softened
- 125 g Unrefined golden caster sugar
- 3 Egg(s) (free range) large, beaten
- ½ tsp Almond extract
- 150 g Almonds (ground)
- 3 Pear(s) ripe
- 1 tbsp Almonds (flaked)
- 2 tbsp Apricot jam warmed, sieved
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1
Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (or blitz the ingredients in a food processor)
For this step you'll need:
- 200g Plain white flour
- 2 tbsp Icing sugar
- 100g Butter (unsalted) softened
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2
Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
For this step you'll need:
- 1 Egg yolk(s) (free range) large
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3
Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.
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4
Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife. Chill for half an hour in the fridge.
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5
Preheat the oven to 190°C (170°C fan, gas mark 5). Line the pastry case with a circle of baking parchment and fill with baking beans then blind bake for 10 minutes.
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6
Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden and dry to the touch. Turn the oven down to 180°C (160°C fan, gas mark 4).
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7
To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy. Gradually beat in the eggs, then stir in the almond extract and ground almonds. Spread the mixture into the tart case.
For this step you'll need:
- 100g Butter (unsalted) softened
- 125g Unrefined golden caster sugar
- 3 Egg(s) (free range) large, beaten
- ½ Almond extract
- 150g Almonds (ground)
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8
Peel the pears, cut in half, then using a teaspoon, scoop out the core. Arrange the pear halves into the tart. Sprinkle with flaked almonds Return the tart to the oven and bake for 30–35 minutes, or until the filling is golden on top and feels firm in the middle.
For this step you'll need:
- 3 Pear(s) ripe
- 1 tbsp Almonds (flaked)
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9
To decorate, brush with apricot jam as soon as the tart comes out of the oven.
For this step you'll need:
- 2 tbsp Apricot jam warmed, sieved