:: Rustic Pear Tart with Apricot Brandy

September 20, 2009 at 7:15 am 5 comments

As I mentioned earlier in the week we got landed with a large amount of pears last weekend. Not that I was complaining, and by Sunday I had already cooked my way through the majority of the box! They were absolutely, deliciously ripe and ready for use, the leftovers, which didn’t make it into the fresh salad, rich tart, and warming crumble were quickly devoured without any fancy cooking involved.

This is the perfect recipe to wow guests at the end of a lovely homecooked meal, it’s extremely easy to throw together. Plus the pastry can be made ahead of time, so all you have to worry about is rolling it out and slicing the pears.

Rustic Pear Tart with Apricot Brandy

This pastry can be made ahead of time and should be good for about three days in the fridge.

Serves 4
Pastry:
200g of plain flour
3 tablespoons sugar
1/2 teaspoon salt
140g of chilled butter, cut into pieces
1 large egg yolk
1 tablespoon apricot brandy

Filling
4-5 ripe pears pealed, cored and chopped into rough slices
1 tablespoon of brown sugar
1 tablespoon of plain flour

Cool whipped cream and a little icing sugar to serve

Add the flour, sugar, salt and butter to a mixing bowl.
Using your fingertips, combine the dry ingredients with the butter, until it resembles coarse bread crumbs. This can be a little worrying, but don’t worry the mixture will come together.
Add the egg yolk and apricot brandy to the mix and form the dough using your hands.
Cover the dough in clingfilm and place in the fridge to chill for at least 30-40 minutes.
Preheat the oven to 190oC/Gas mark 5.
Place the pears in the mixing bowl and toss with the sugar and flour.
Remove the clingfilm and place the dough in between two sheets of greaseproof paper.
Roll out the pastry until you have a large disc. Transfer the pastry disc to a baking tray and remove the top sheet of greaseproof paper.
Add the pears to the centre of the pastry and using the sides of the greaseproof paper fold the sides up and over the pears.
Place on a baking tray and bake for 20-30 minutes.
Serve with a dollop of thick, cool whipped cream and dust with a little icing sugar.

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Entry filed under: apricot brandy, baking, cream, egg, pastry, pear.

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5 Comments Add your own

  • 1. Sparks Photography  |  September 20, 2009 at 7:31 am

    Mmmm…. looks amazing!

    Reply
  • 2. Donal  |  September 20, 2009 at 7:36 am

    Thanks! It was extremely tasty! Even managed to have seconds! πŸ™‚

    Reply
  • 3. Sandra  |  September 20, 2009 at 8:19 am

    That looks fantastic – sitting here with my 2 little girls on a Sunday morning wondering what to bake today! Your photography is amazing. Looks more like something out of a cookbook.

    Reply
  • 4. Nina Timm  |  September 20, 2009 at 5:42 pm

    That is rustic and beautiful and I love the wooden block you used in the photo!!!

    Reply
  • 5. Amanda  |  September 21, 2009 at 11:16 am

    That is phenomenal. What is that beautiful wooden tray the tart is on? I love it πŸ™‚

    Reply

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