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Pear Tart Recipe
Pear tart recipe: my version of a French pear tart! Make sure to pick a firm pear variety that is perfect to cook with or this tart will be mushy!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories per serving 311 kcal
Ingredients
- 3,5 oz pastry flour (100 g)
- 2,3 oz unsalted butter (65 g), cold
- 2 tbsp caster sugar
- 1 tbsp jam or marmelade
- 2 pears
- salt
Instructions
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Cut the cold butter into smaller chunks and then add them together with the pastry flour, 1 ½ tbsp of caster sugar and a pinch of salt to a blender.
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Pulse a few times. Add 2 tbsp of cold water and blend again until you get a well mixed but crumbly pastry dough.
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Dust a clean surface with flour and start to roll out the dough thinly. Add extra flour if it feels too sticky. Trim the edges so you get a nice circle.
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Transfer the dough to a sheet of baking paper and put it on an oven tray (or use a flat bread and pizza sheet like I did). Sprinkle with some caster sugar. Cut the pears in half and core them. Finely slice them up (use a mandoline slicer if you have one). Then arrange the sliced pear neatly on the pastry dough.
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Bake the pear tart in a preheated oven at 410°F (210°C) for 30 minutes. Remove the tart and sprinkle with the rest of the caster sugar. Place the pear tart under a hot grill for 2 minutes. Let it cool down on a rack. Then add the marmalade and 2 tablespoons of water to a saucepan and warm over very low heat. Whisk it well until foamy and well mixed into a runny glaze. Brush the baked pear tart with the glaze.
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Cut the pear tart into wedges. Serve lukewarm.