I had made some sweet short crust pastry last night to make a pineapple tart, only to find that the pineapple had spoiled. So instead, I made a caramelised pear tart to have with our lunch (loup de mer with kohlrabi, courgette and fennel, yummy!). My pears are still somewhat underripe which was perfect for the tart; set off against a custard mixture made with malty muscovado sugar, what can I say... other than it put a huge smile on a certain grumpy person!
Caramelised Pear Tart
For the sweet short crust pastry, mix 120 g flour, 60 g butter, 2 tablespoon icing sugar until you have a crumble mixture and bind with one egg. Rest in the fridge for 30 mins or longer. Bake blind at 200 C for 15 mins, then prick the base with a fork and bake open for another 5 mins at 180 C.
Prepare your filling: mix 150 g of double cream or thick dairy product of your choice with dark muscovado sugar to taste. Add two eggs and slices of peeled and cored pear. I used 5 smallish pears. Pour into the baked pastry case and bake for another 35 mins at 180 C until the sugary custard begin to caramelise.
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