It’s winter in Sydney, although for readers in the northern hemisphere our daytime maximums of 19 or 20 degrees C must seem quite balmy!
But winter it is, and that’s why I’m baking pies and tarts. It just seems the right thing to do as the days draw in and the nights become chilly.
This weekend I made a sweet tart. This rustic pear tart is easy and a relatively quick tart to make. I say quick – I added to the process by making my own rough puff pastry. It’s totally worth the effort, but using good quality bought butter puff pastry is probably the sensible way to go! I will include the recipe for both puff and rough puff pastry in another post.
You can whip this up in the afternoon for dinner that night. Or have it as an afternoon tea treat.
Oh by the way, you could use other seasonal winter fruit such as apples or quinces.
3 pears (any kind, I like Beurre Bosc)
2 tablespoons regular sugar + 1 teaspoon for sprinkling
1 quantity butter puff pastry (or you could make your own)
1 free range egg
1 tablespoon milk
1 tablespoon of honey
Preheat oven to 180 degrees C fan forced. Line a large baking tray with baking paper.
Thinly slice the pears, leaving the skin on. This is a rustic tart! Scatter the sugar over the pear slices. If you’re worried about the pears going brown, squeeze a little lemon juice over the top.
If you’re using bought puff pastry, you will need to roll out the pastry on a floured surface to make a rectangle about 35cm x 25 cm. Depending on the brand you have bought, you will either be rolling a block or sheets. For block pastry, roll the block to the required rectangle size. If rolling sheets, you may need to cut a large sheet down to size, or amalgamate 2 sheets to make the rectangle. You can do this by putting the edge of one sheet over the other sheet and rolling with a rolling pin to make them stick together. Then shape into the 35cm x 25cm rectangle by rolling and cutting as necessary.
If making your own pastry, roll the pastry on a floured surface into a rectangle about 35cm x 25cm.
The size doesn’t have to be precise – you just want a rectangle that fits neatly onto your baking tray.
Fold over the four edges about 2cm and crimp down with a fork. Make an egg wash by beating the egg and milk together. Brush the pastry, edges included, with the egg wash.
Place the pears on the pastry, in any design you like. Sprinkle with the additional sugar.
Bake for 30-35 minutes until the pastry is a deep golden brown. Take the tart out of the the oven and allow to cool for at least 10 minutes.
Drizzle with honey and serve with thick cream or ice cream or both!