I love to cook pears and I love pears included in my puddings. This tart is simple, rustic and divine. It will work beautifully throughout the year with all varieties of fruit.
Pear tart
Serves 8-10
Ingredients
1 cup flour
2 tsp sugar
pinch of salt
4 Tbsp butter, cold and cut into cubes
2 Tbsp buttermilk or thinned unsweetened yoghurt
3 Tbsp iced water
Filling
3-5 pears, peeled, cored and sliced into even-sized slices
1 lemon, zest and juice
1 Tbsp ground almonds or hazelnuts
2-3 Tbsp raw sugar
pinch of ground ginger
icing sugar (to glaze)
Method
Begin by making the pastry.
Put the flour, sugar and salt together and mix to combine (this can be done by hand or in a food processor). Add the cold butter and blend quickly into the dry ingredients until coarse breadcrumb consistency is achieved.
Mix the buttermilk and water together and add this in stages until you get a manageable dough (not too sticky and not too dry). Wrap in cling film and refrigerate for 30 minutes.
While the pastry is resting, start the pear filling.
Put the sliced pears in a bowl and gently toss through the sugar, lemon, ginger and ground nuts. Set aside.
Preheat the oven to 180degC.
Roll the pastry on a lightly floured piece of baking paper into a large circle about 18-20cm in diameter. Transfer to a baking tray.
Arrange the pears in a mound in the centre of the dough, leaving a 6cm edge. Fold the edge over the filling. It will only cover the pears partially as you want an exposed centre.
Bake the tart for 20 minutes, and then take a look at it. If colouring up too fast, reduce the temperature to 160degC and continue to bake for another 20 minutes, or until the pears are tender and the crust is golden brown.
In the last five minutes of cooking, remove from oven and dust the pastry heavily with the icing sugar. Return to the oven and the icing sugar will glaze the tart beautifully.
Remove from the oven and cool slightly before serving with freshly whipped cream or vanilla ice cream.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
