Individual pear tarts

Individual pear tarts

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

An example of the simple yet impressive French way with fruit tarts. The fruit is arranged in a way that shows its lovely shape, over a layer of delicious crème pâtissière.

Ingredients

Quantity Ingredient
1 quantity Biscuit pastry
2-3 firm ripe pears
lemon juice
165g caster sugar
1/2-1 cup water
1 strip lemon rind
1/2 quantity Crème pâtissière

Method

  1. Roll out the pastry dough and use to line six or eight 10 cm loose-based individual flan tins. Chill for 30 minutes.
  2. Preheat the oven to 180°C.
  3. Bake the chilled tart cases blind for 8 minutes. Remove the lining paper and rice or beans, return to the oven and bake for a further 5–10 minutes or until the shells are golden. Remove from the oven and allow to cool.
  4. Peel, halve and core the pears. Brush each pear half with lemon juice as it is prepared, to prevent discolouration. Put the sugar, water and lemon rind into a heavy-based saucepan and bring to the boil. Add the pears, cover tightly and poach gently (just below a simmer) for 8–10 minutes or until the pears are just tender. Remove the saucepan from the heat and cool the pears in the syrup for 20 minutes. Remove them and drain on a cloth.
  5. Spread a layer of crème pâtissière in each tart shell. On a board, place each pear half, cut side down, and cut lengthways into slices. Spread over the pastry cream in a tart shell, fanning the slices out.
  6. Boil down the remaining poaching syrup until it is sticky, and brush over the pears. Warm the tarts slightly in a 120°C oven before serving.
Tags:
baking
bakery
margaret
fulton
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