Pear Tart
This is my favourite pear tart recipe. There seems to be a natural synergy between the melting, light almond pastry, the warm fruitiness of the pears and the contrasting creamy custard with its flavouring of ratafias or amaretti.
INGREDIENTS:
NUT PASTRY MADE WITH
125 G/41/2 OZ. PLAIN FLOUR,
53 G/2 OZ GROUND BLANCHED
ALMONDS, 100 G/31/2 OZ UNSALTED
BUTTER, 2 EGG YOLKS AND
40 G/ 11/2 OZ ICING SUGAR
55 G/2 OZ RATA VIA OR ITALIAN
AMARETTI BISCUITS
2 TBSP EAU-DE-VIE DE
POIRE WILLIAMS
3 RIPE BUT FIRM COMICE
OR WILLIAMS PEARS
85 0/3 07. VANILLA CASTER
SUGAR
2 EGGS, BEATEN
175 ML/6 FI. OZ DOUBLE CREAM
DIRECTIONS:
Butter a deep 20 cm/8 inch flan tin. On a lightly floured surface, roll out the pastry and use to line the tin. Prick the base of the pastry case, cover and place in the refrigerator for 30 minutes.
Set the oven to 190°C/375°F/Gas 5 and place a baking sheet in the oven.
Place the flan tin on the baking sheet and bake the pastry blind for 10 minutes (see page 93). Remove the paper and beans. Return the pastry case to the oven for a further 5 minutes. Leave to cool.
Meanwhile, put the ratafia or amaretti biscuits in a small bowl, sprinkle over the eau-de-vie and leave to soak.
Peel, halve and core the pears. Put in a saucepan, just cover with water, add the sugar and poach for about 10 minutes until tender. Using a slotted spoon, transfer the pears to absorbent kitchen paper to drain.
Stir the eggs and cream into the ratafia or amaretti biscuits.
Arrange the pears, cut side down, in the pastry case, then spoon over the cream mixture. Bake for about 35-10 minutes until lightly set. Serve the tart warm sprinkled with icing sugar.
