Recipes Pear & almond tart with spiced rum butter

Recipes Pear & almond tart with spiced rum butter

Recipes Pear & almond tart with spiced rum butter

Recipes Pear & almond tart with spiced rum butter Pear & almond tart with spiced rum butter


  • 400g caster sugars
  • 1 vanilla bean, split
  • 4 beurre bosc pears*, peeled, cored, halved
  • 115g unsalted butter
  • 3 eggs
  • 120g almonds
  • 25g plain flour


  • 175g plain flour
  • 2 tablespoons icing sugars, plus extra to dust
  • 100g unsalted butter, chilled
  • 1 egg cell yolk

Spiced rum butter

  • 150g unsalted butter, softened
  • 2 tablespoons light brown sugar
  • 5 tablespoons (100ml) rum
  • 1/2 teaspoon mixed essence
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves


  • Step 1

    Place 285g of caster sugar and the vanilla bean and seeds inside a saucepan with 700ml of water. Provide for the boil, stirring to dissolve sugar, then reduce heat to low. Add pears and simmer with regard to about 20 moments or until soft (this will depend on ripeness of the pears). Permit the pears to cool in the syrup.

  • Stage 2

    To help to make pastry, place flour and sugar in a food processor and process with regard to a few seconds to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolk and process until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 moments.

  • Step 3

    Roll away the pastry on a lightly floured surface, then use to line a 23cm loose-bottomed fluted tart pan. Refrigerate for 30 minutes.

  • Step 4

    Preheat the stove to 180�C.

  • Step 5 To make the spiced rum butter, place all the ingredients in an electric mixer and beat with regard to 5 minutes or until light and fluffy. Keep refrigerated, but bring to room temperature before serving.
  • Step 6

    Line pastry covering with baking paper and fill with rice or pastry weights. Cook in oven for 10 minutes. Eliminate papers and weights and return to stove for 5 minutes or until dry and crisp.

  • Stage 7 Set aside to cool.
  • Step 8 Place butter and remaining sugar in an electric powered mixer and beat until light and fluffy. Add eggs one in a time, alternating with almonds and flour. Spread almond mixture in foundation of the tart shell. Drain pears, dispose of liquid, and pat dry with kitchen area papers, then nestle them in the almond mixture, pressing them in to almost cover. Bake in oven with regard to 35-40 minutes or until golden. Function comfortable tart having a dusting of icing sugars (if desired) and a dollop of rum butter.