Wednesday, July 6, 2016

Pear Tart




Light sweet pastry, pears and a warm tasty filling. Great combination for perfect dessert.




Ingredients :

Crust:
150 grams of flour
2 teaspoons of sugar
pinch of salt
4 tablespoons of butter
2 tablespoons of milk
3 tablespoons of cold water

Filling:
4 medium pears
1 tablespoon of lemon juice
1 tablespoon of cornstarch
3 tablespoons of sugar
pinch of cinnamon

Glaze:
1 teaspoon of honey
1/4 teaspoon of boiling water





Preparation : 

 To prepare the crust, in a medium bowl whisk together the flour, sugar and salt. Add the butter into the flour mixture until you get a pebbly texture. In a small bowl combine the milk and cold water. Using a fork, gradually mix the milk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 220°C, and prepare the filling. Peel the pears, core them and cut into slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle with the cornstarch, add sugar, cinnamon and toss until the pears are evenly coated.

On a floured surface, roll the chilled dough into a large circle about 23 cm in diameter. Line a baking sheet with parchment paper, transfer the dough to the prepared baking sheet.
Arrange the pears in a mound in the center of the dough, leaving a 5 cm border. Fold the border over the filling. It will only cover the pears partially and does not need to be even.



Bake the tart for 15 minutes, and then reduce the oven temperature to 180°C, keeping the tart in the oven, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut and serve warm or a room temperature.


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