Enjoy these delicious and very sexy fine pear tarts.
Fine Pear Tart
- Serves: 4
What you will need:
What to do:
- Choose firm but ripe pears.
- Peel the pears, remove the seeds and stalk. Cut the pears in ¼’s and cut each ¼ in half.
- Place the pears in two vacuum packing bags and add half the sugar to each bag and seal under hard vacuum.
- Refrigerate the pears for a minimum of 12 hours before use, this will soften the pears and give the illusion of poached pears.
- Preheat the oven to 175°C and line a baking sheet with parchment paper.
- Most importantly you must prepare all three components for this recipe before you start to put it together.
- Take the rough puff pastry out of the fridge a half hour before using.
- On a lightly floured surface roll the pastry out to ½ cm thick. Cut 16cm x 16cm squares. Place the squares on the lined baking sheet.
- Whisk the egg yolk lightly with a fork and brush the whole square with egg and refrigerate for half an hour before baking.
- Spread 30g pastry cream on each pastry square. Leave a 1cm rim for the borders.
- Drain the pears on kitchen paper and arrange 4 slices of pear on each square of pastry. Let the thin part of the pear hand over one edge, it gives the tart a rustic look.
- Place the baking sheet on the middle shelf of the preheated oven and bake for 25 minutes.
- Remove the tray from the oven, increase the heat to 200°C, lightly dust the tarts with Demerara sugar and return the tray to the oven for a further 8 minutes. Watch that the pastry does not burn, take them out earlier if needed.
- Place the tarts on a cooling rack to cool. Serve warm or cold.
Read more: www.britishlarder.co.uk/fine-pear-tart