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Rustic Pear Tart

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.

Ingredients
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

Method
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!

Peach, Nectarine and Plum Frangipane Tart

 

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It’s summer in Sydney and stone fruit are plentiful and really delicious. At this time each year I try to find lots of ways to showcase yellow and white peaches and nectarines, and blood plums with their wonderful dark red flesh.

This is a simple tart that is a great vehicle for summer stone fruits. A fillo pastry base, with a layer of frangipane and scattered with slices of fresh peaches, nectarines and plums.

A lovely way to to enjoy the summer bounty of fresh fruit.

Ingredients

For the base:

Half a 375gm packet of fillo pastry  (approximately)

2 tbls melted butter

For the Frangipane:

100gm butter

100gm caster sugar

100gm ground almonds

1 free-range egg

For the fruit:

1 yellow or white peach

1 yellow or white nectarine

2 blooms plums

Demerara sugar, for scattering

Method

Preheat the oven to 160 degrees C fan forced (180 degrees C non fan forced).

Butter a flan tin with a removable bottom. I used a rectangular one – a traditional round one is fine, although the fillo pastry can be a little tricky to put into a round flan tin.

Place a sheet of fillo into the tin. Brush with melted butter. Keep on layering with fillo, brushing with melted butter between each layer, until you have used about half of the packet of fillo.

To make the frangipane, cream the butter and sugar in a food processor or you can use an electric mixer. Add the ground almonds and egg and mix well. Spoon the frangipane over the tart base.

Now is the fun part! Slice the stone fruit, and arrange as artfully  – or as rusticslly  – as you please. Scatter some demerara sugar over the fruit slices.

Bake in the oven for about 25 minutes, or until the fillo is lightly browned and crisp around the edges, and the fruit is soft.

Remove from the oven, and after 10 minutes, when the tart has cooled slightly, carefully remove the outer ring of the flan tin.

Serve warm or cold, with cream or on its own. Delicious.

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Baked Passionfruit Ricotta Flan with Lemon Cream

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My oldest  friend recently asked me to dinner. And no, she’s not 105  – I have known her the longest of all my friends – since kindy!

It was one of those serendipitous meals where everything was wonderful – lovely flavours, beautifully cooked, everything hit the right note. The wild barramundi with preserved lemon, crisp potatoes and chilli mayonnaise was amazing.

However the piece de resistance was the dessert – Baked Passionfruit Ricotta Flan with Lemon Cream. What was unusual about this flan was that it was more “cakey” than “tarty” with a lovely texture half way between a curd and a cake crumb. The standout flavour was the passionfruit – this was an inspired ingredient in this cake.

The recipe comes from the magazine New Idea.

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My friend used her own recipe for lemon curd that she has been cooking for ever, handed down from her grandmother, a wonderful cook most fondly remembered by me.

Here it is:

Lemon Curd

Ingredients

1 free-range egg

1 cup water

1 cup sugar

1 oz butter (28-30 g)

1 tbls cornflour ( a heaped spoon if the lemon is a big one!)

Rind and juice of 1 lemon

Method

Place all ingredients in a saucepan over a low heat and stir until thickened. Cool before using.

 

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Serve the Baked Passionfruit Ricotta Flan with the lemon cream as topping and with ice cream!

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If you would like to see more of my friend’s recipes, (Dr Rosemary) check this post:

https://thequirkandthecool.com/2013/03/11/breakfast-with-the-doctors/

 

 

 

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