Additional Ingredients

For the filling:

100 grams	Butter unsalted, softened
125 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs (Happy Eggs) Large eggs, beaten
0.50 tsp	Neilsen Massey Almond extract
150 grams	Almonds ground
4	Pears perfectly ripe
1 tbsp	Almonds flaked
2 tbsp	warmed sieved apricot jam

How to make Pear Tart

• Click on the text to highlight the different stages as you go along,
  or click the button below to enlarge all text

1. Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or whiz the ingredients in a food processor)
2. Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
3. Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.
4. Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife. Chill for half an hour in the fridge.
5. Preheat the oven to 190°C, 170c fan, gas 5. Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.
6. Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden and dry to the touch. Turn the oven down to 180°C/160c fan/ gas 4.
7. To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy. Gradually beat in the eggs, then stir in the almond extract and ground almonds. Spread the mixture into the tart case. Peel the pears, cut in half, then using a teaspoon, scoop out the core. Arrange the pear halves into the tart, you may only fit in 7 halves. Sprinkle with flaked almonds Return the tart to the oven and bake for 30–35 minutes, or until the filling is golden on top and feels firm in the middle.
8. To decorate, brush with jam as soon as the tart comes out of the oven.

Reviews