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A large tart with whole pears and red wine juice in the middle. Tried & Tested

Pear and red wine tart with cinnamon pastry

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Surprise your guests with this gorgeous tart – muscovado sugar and cinnamon make the pastry intriguingly different.  Simply serve with a spoonful of whipped cream.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the pastry

  • 150g 5⅜ oz Butter (unsalted) cubed
  • 125g 4½ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 3 3 Egg yolk(s) (free range)
  • 1tsp 1tsp Cinnamon
  • 300g 10⅝ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour

For the filling

  • 8 8 Pear(s)
  • 1 1 Cinnamon stick(s)
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 600ml 20⅜ fl oz Red wine

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the butter and muscvoado sugar together in a blender. Whiz together until smooth and creamy. Occasionally you can cream the mixture together with a spoon.

    Ingredients for this step

  2. Classic mode Step 2

    Add the egg yolks and cinnamon and blend again for a few seconds. Add the flour and pulse together until the mixture forms a ball. Wrap the pastry in cling film and chill for 30 minutes in the fridge.

    Ingredients for this step

    • 3 3 Egg yolk(s) (free range)
    • 1tsp 1tsp Cinnamon
    • 300g 10⅝ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  3. Classic mode Step 3

    Meanwhile, take a large deep frying pan or casserole dish; add the pears, cinnamon stick, caster sugar and red wine. Cover, bring to the boil, then simmer for 30-40 minutes until the pears are tender.

    Ingredients for this step

    • 8 8 Pear(s)
    • 1 1 Cinnamon stick(s)
    • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 600ml 20⅜ fl oz Red wine
  4. Classic mode Step 4

    Preheat the oven to 200ºC (fan 180ºC, gas mark 6). Grease a 21cm (9inch) loose based fluted flan tin.

  5. Classic mode Step 5

    Roll out the pastry on a sheet of baking parchment, then carefully lift into the flan tin. Press the pastry well into the edges, then trim off the excess pastry by rolling over the top with the rolling pin. Line the case with greaseproof paper and beans.

  6. Classic mode Step 6

    Bake for 15 minutes, remove paper and beans and cook for 5 more minutes until the pastry is crisp and golden.

  7. Classic mode Step 7

    Carefully remove the pears with a slotted spoon and put onto a large plate, then arrange in the pastry case. Boil the wine juices for several minutes until they become syrupy. Drizzle over the top of the pears. Serve warm or cold.