Individual pear tarts

Individual pear tarts

By
From
Encyclopedia of Food and Cookery
Serves
4

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

Ingredients

Quantity Ingredient
1 quantity Biscuit pastry
2 firm ripe pears, peeled, halved and cored
lemon juice
55g sugar
125ml water
1 strip lemon peel
1/2 quantity Crème pâtissière

Method

  1. Roll out pastry dough and use to line 4 × 10 cm loose-bottomed flan rings. Chill for 30 minutes, then bake blind in a preheated moderate oven (180°C) for 8 minutes.
  2. Remove lining paper and rice or beans, return to oven and bake for 5–10 minutes more or until shells are golden. Remove from oven and cool.
  3. Brush each pear half with lemon juice as it is prepared, to prevent discolouration. Put sugar, water and lemon peel into a heavy saucepan and bring to the boil. Add pears, cover tightly and poach gently (just below a simmer) for 8–10 minutes or until pears are just tender.
  4. Remove saucepan from heat and cool pears in syrup for 20 minutes. Remove them and drain on a cloth.
  5. Spread a layer of crème pâtissière in each tart shell. Place each pear half cut side down and cut lengthways into slices. Spread over crème pâtissière in a tart shell, fanning slices out.
  6. Boil down remaining poaching syrup until it is sticky, and brush over pears. Warm the tarts slightly in a cool oven (120°C) before serving.
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