Tuesday, 1 February 2011

Blush Pear Tart

How pretty are blush pears? I’ve never been a huge pear fan and the photo doesn’t really do them justice but I love the contrast between the deep red flesh and the pale flesh! I wanted to showcase this and tart seemed the right way to go!

Patê Sucrée (Sugar Pastry)
100gr plain flour
25gr golden caster sugar
Pinch of salt
50gr butter
1 egg yolk

Tart Filling
2 or 4 blush pears, thinly sliced
4tbsp golden caster sugar
1 tsp good vanilla extract

Preheat oven to 180o/c

1, Make the pastry by rubbing the cold butter into the flour, sugar and salt.  When the mixture resembles breadcrumbs add in the egg yolk with a fork and bring the pastry together to form a ball. 
2, Roll out the pastry to 5mm thick and add it into a 7inch loose bottomed tart tin
3, Brush the base of the pastry with the vanilla extract and arrange the pears.  Two pears should cover the base but if you like your filling a bit thicker do two layers. 
4, Sprinkle the golden caster sugar over the top.
5, Bake for 25 minutes.
6, Eat hot or cold!