Pear Tart

Pear Tart


1 person made this

The delicate flavour of fresh pears is worth waiting for each year. Although the pears must be ripe, they should be firm enough to slice cleanly and neatly.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 90g butter, softened
  • 1 1/4 cups (200g) plain flour
  • 3 tablespoon sugar
  • 1 egg yolk
  • 2 tablespoons rum or apple juice
  • 2 apples
  • 6 ripe pears
  • juice of 1 large lemon
  • 1/3 cup (85ml) water or pear juice
  • pinch each of ground cinnamon and ground cloves
  • 1/4 cup chopped pistachio nuts

Preparation:35min  ›  Cook:35min  ›  Ready in:1hour10min 

  1. Use a 26cm springform tin. Lightly grease tin. For the pastry, place the butter, flour, sugar, egg yolk and rum or apple juice in a bowl; mix lightly. Knead ingredients together by hand or use the dough hooks of an electric mixer.
  2. Flour hands and knead dough on a floured board until shiny. Shape into a smooth ball and wrap in cling wrap. Chill for 30 minutes.
  3. Meanwhile, peel, quarter and core the apples and 2 pears and cut into pieces.
  4. Place apple and pear pieces in a saucepan with the lemon juice, water or pear juice, ground cinnamon and ground cloves.
  5. Cover the pan; simmer mixture over low heat until fruit is soft. Cook, uncovered, for 15 minutes until fruit has reduced to a purée. Remove pan from heat. Leave the mixture to cool.
  6. Preheat oven to 180 degrees C. Roll pastry into a round to fit the base and side of the tin. Spread the fruit purée over the pastry base and pre-bake for about 20 minutes.
  7. Meanwhile, peel, quarter and core the remaining pears and cut into neat slices. Arrange over the puréed fruit in the pastry case. Sprinkle the pistachio nuts over the top. Bake for a further 15 minutes. Cool before serving.

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