Pear Tart

Serves: 6 – 8

Tip: Can also use peaches, apricots, apples, plums or nectarines

INGREDIENTS

  • 375g Carême All Butter Puff Pastry
  • 1 egg yolk beaten with a dash of milk
  • 3–4 medium sized Corella pears
  • 2 tablespoons almond meal
  • 1 tablespoon raw caster sugar
  • ¼ cup apricot jam for glazing (optional)

METHOD

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Step 1 - click here to display

Pre-heat oven to 220C (200C fan forced), line a baking tray with baking paper, unroll defrosted pastry and place on baking tray. Score a border 3cm from the edge. Brush border with beaten egg. Pop in the fridge while you prepare the pears.

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Prepare pears by cutting the cheeks away from the core then slicing lengthways into ½cm thick slices.

Step 3 - click here to display

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Remove pastry from the fridge, sprinkle the almond meal over the pastry staying within the border. Lay the sliced pear in rows across the tart, slightly overlapping each slice. Sprinkle with caster sugar and bake at 220C (200C fan-forced) for 10 minutes, then reduce oven to 200C (180C fan forced) and continue to bake for 30 to 40 minutes until pastry is golden brown.

Step 3 - click here to display

Warm apricot jam until runny (10 second bursts in the microwave). Using a pastry brush glaze the warm pear tart with the warm jam.

Serve with thick cream or ice cream.

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