Recipes Normandy pear tart

Recipes Normandy pear tart

Recipes Normandy pear tart

Recipes Normandy pear tart Take full advantage of seasonal pears in this stylish sweet tart. Normandy pear tart


  • 5 pears, peeled, cored, halved
  • 1 cup (250ml) dry white wine
  • 1/2 cup (125ml) water
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) caster sugar
  • 100g butter, softened
  • 1 egg
  • 1 cup (100g) almond meal
  • 1/4 cup (40g) simple flour
  • 2 tablespoons brandy
  • 1/2 cup (170g) apricot jam
  • Shortcrust pastry
  • 1 cup (150g) plain flour
  • 1/2 cup (55g) almond meal
  • 1/3 cup (60g) icing sugar combination
  • 125g chilled butter, chopped
  • 1 egg yolk


  • Step 1

    Place pears, wine, water, cinnamon and half the sugar in a saucepan over medium warmth; bring to a simmer. Reduce warmth to low and cook, turning occasionally, for 20 minutes or until pears are tender. Remove from heat; arranged aside to cool in the viscous, thick treacle.

  • Step 2 Meanwhile, to make the shortcrust pastry, place the fl our, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Change onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to sleep.
  • Step a few Roll on a lightly floured surface to a 5mm-thick disc. Line a 10x34cm fluted tart tin with removable base with pastry. Trim edges. Refrigerate for 15 minutes to rest.
  • Step 4 Preheat oven to 200�C. Line the pasty with baking paper and fi ll with rice or beans. Bake in preheated oven with regard to 10 minutes. Remove the paper, rice or beans and bake for a further 8 moments or until pastry will be golden. Remove from oven and arranged aside to cool slightly. Reduce stove to 180�C.
  • Step 5 Use an electric mixer to beat the butter and remaining sugar until pale and creamy. Add the egg and beat until well combined. Add the almond meal, flour and brandy and stir until well combined. Spoon into the pastry case and easy the surface. Strain the pears and set up over the tart. Bake in stove with regard to 35-40 minutes or until golden brown and cooked through. Remove from oven and set aside to cool to room temperature.
  • Stage 6 Place the jam in a small saucepan over medium warmth. Cook, stirring occasionally, until jam melts and is smooth. Strain through a sieve in to a jug. Use a pastry brush to gently brush the top of the tart with the warm jam. Cut into slices to serve.