This pear tart recipe is pretty similar to my apple tart recipe. The main difference is (not surprisingly) the fruit! Apples, pears, yeah whatever. As long as it tastes good in the end!
Same thing here when choosing the best fruit to cook with: pick a firm pear variety that is meant to cook with because they keep their taste and texture well. Bosc or Anjou pears are perfect for this pear tart. I used Forelle pears: the perfect snack fruit but bold enough to cook with.
Ingredients for 4 persons
3,5 oz (100 g) pastry flour
2,3 oz (65 g) cold butter
2 tbsp caster sugar
1 tbsp marmelade
Cut the cold butter into smaller chunks and add them together with the pastry flour, 1 ½ tbsp of caster sugar and a pinch of salt to a blender.
Pulse a few times. Add 2 tbsp of cold water and blend again until you get a well mixed but crumbly pastry dough.
Dust a clean surface with flour and start to roll out the dough thinly. Add extra flour if it feels too sticky. Trim the edges so you get a nice circle.
Transfer the dough to a sheet of baking paper and put it on an oven tray (or use a flat bread and pizza sheet like I did). Sprinkle with some caster sugar. Cut the pears in half and core them. Finely slice them up (use a mandoline slicer if you have one). Arrange the sliced pear neatly on the pastry dough.
Bake the pear tart in a preheated oven at 410°F (210°C) for 30 minutes. Remove the tart and sprinkle with the rest of the caster sugar. Place the pear tart under a hot grill for 2 minutes. Let it cool down on a rack. Add the marmalade and 2 tablespoons of water to a saucepan and warm over very low heat.
Whisk it well until foamy and well mixed into a runny glaze. Brush the baked pear tart with the glaze.
Cut the pear tart into wedges. Serve lukewarm.