This is a great tasting pear tart. Nice and light and great with whipped cream and ice cream.
Details
Servings
8 serves
Prep time
30 minutes + 60 minutes resting
Cooking time
45 minutes
Print
Poached pears
6 Williams pears, peeled, halved and cored
225 grams sugar
600 mls water
1/2 vanilla bean
a few strips of lemon peel
juice of 1/2 lemon
brown butter and cardamon filling
150 grams sugar
3 eggs
45 grams flour
1/2 tsp ground cardamon
170 grams butter
pinch of salt
DIRECTIONS SHORTCRUST PASTRY <br>
- Collect the pastry into a ball. Wrap in plastic wrap and chill in the fridge for at least one hour.
- On a floured surface roll the dough out slightly larger than the the 30 cm fluted tart tin. Trim the pastry slightly above the edge of the tin to allow for shrinkage during cooking. Freeze the case or chill well until you are ready to bake.
- Using baking paper and pie weights or rice to weigh down the tart case as it bakes.
Bake at 180 C for 10-15 minutes then remove the weights and bake for a further 5-10 minutes until the shell is golden. Cool and set aside.
Directions poached pears<br>
- In a non reactive saucepan baring the sugar and water to the boil with the vanilla bean, cut in half and seeds scraped into the water.
Add lemon peel. Put the pear halves into the syrup, add lemon juice. Cover with a square of greaseproof paper to keep the pears submerged, and put the lid on the saucepan. Simmer until the pears are just soft, about 15 minutes. Then remove pears from syrup and chill. The pears can be kept in the cold syrup in the fridge for a few days.
