8 March, 2016
Rustic pear tart
I always try to use the fruits that are in season. That way you get to use them in their best selves and they are cheaper too. I prefer eating fruits raw and I enjoy the different textures, colours and the sweet and tangy flavours. But it is always existing to make desserts with fresh fruits.
There are few things I do when pears are in season. Caramelised pear is an easy dessert that could be made in a flash. Served with ice cream, it is simply heaven on a plate. But if you have got more time in your hands, this rustic tart could be the ideal. It is a dessert and a tea time treat alike.
The good thing about going rustic is that you don’t have to worry about quantities and measurements. I used a basic sweet short crust in this recipe. It is usually enough to cover an 8 or 9 inch tart pan but doesn’t matter in this case, as the tart is free formed.
The pastry dough should be refrigerated for at least 30 minutes to get it hard enough to handle. I usually use 3 large or 4 small pears for this. Peel and core the pears and cut them in to thin slices. You can be experimental in adding the spices and if you like add as much or as little as you like. A little flour mixed in with pears help absorb extra moisture.
Roll out the pastry to about 3 mm thickness roughly into a round shape. Place this on a baking sheet before you fill with the pears. Then drop pears in the centre leaving enough dough to fold in. When folding be careful not to break or tear the dough. Tuck in gently but firmly. I like to go a bit heavy handed with demerara sugar along the edge of the pastry.
Once it is baked, cool on a wire rack and apply a thin coating of melted apricot jam over the fruits, to give it a shine. Enjoy!
- Batch of shortcrust pastry (found under basic recipes)
- 3 pears
- Spices (of your choice)
- 2 tbsp. sugar
- 2 tbs. flour
- Egg wash
- Demerara sugar
- 2 tbsp. Apricot jam
- Preheat oven to 180°C.
- Make the shortcrust pastry and refrigerate for at least 30 minutes.
- In the mean time, peal and core the pears and cut in to thin slices.
- Place pears, flour, spices, sugar in a bowl and toss to coat each piece evenly.
- Roll out the pastry to 3 mm thickness and place on a baking tray lined with parchment paper.
- Place the pears in the centre and fold the pastry to secure the filling.
- Egg wash the pastry edges and sprinkle demerara sugar all over the tart.
- Bake until pastry is golden and pears are cooked, for about 40 minutes or longer if necessary.
- Melt Apricot jam and brush the fruits.
- Cool on a wire rack.
- Best served on the day of making. I like to serve it warm with ice cream or a dollop of cream for dessert or just as is with tea.