MiNDFOOD PARED BACK TART

To save time, you can use store-bought shortcrust pastry and canned pears, Our suggestion? Make two, it’s delicious.

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Poaching liquid for pears

½ orange sliced

½ lemon sliced

1 stick cinnamon

5 star anise

6 cloves

6 black peppercorns

2 cans of pear quarters in juice

2 sheets sweet shortcrust pastry

Crumble

120 gm butter

½ cup soft brown sugar

160 gm plain flour

1 tsp Vanilla essence

Pinch ground cinnamon

¼ lemon, zested

Tart filling/ batter

2 eggs room temp

145 gm soft brown sugar

35 gm plain flour

125 gm unsalted butter

Method

Pour pear juice into a medium pot and set aside fruit

Add remaining ingredients to pear juice and bring to the boil over a medium heat, allowing to infuse for 20 minutes

Reduce heat, and add the pears to the liquid to poach for 20 minutes. Remove from heat and allow to cool

Line a pie dish (9” or 22 cm x 3.5 cm) with pastry and ensure that you overlap the dough on the top edge

Rest in the fridge for 40 minutes

Bake blind at 180 deg C until a light golden colour (approximately 20 minutes)

To make the crumble, melt butter

Add melted butter to the rest of the ingredients and mix until it forms a crumble

To make the tart filling, whisk on high speed the eggs, sugar and flour until pale

Melt the butter and then continue to cook it until a nut-brown butter is achieved

Place the mixer onto speed 1 and slowly add the brown butter, mix until just incorporated

To assemble

Arrange the sliced pears in the tart ring with the bottom of the pear at the edge of the tart

Pour the tart filling on top of the pears

Sprinkle the crumble on top of the filling mixture

Bake at 160 deg C in a fan oven for approx. 45 minutes

Check the tart to see if it is cooked by placing a wooden skewer into the centre and comes out clean

Remove from the oven and with a thin small knife, trim the top edge of the sweet paste off

Allow to cool, add a light dusting of icing sugar and serve with soft whipped Chantilly cream and or vanilla ice cream