Pear and Honey Tart
Light flaky butter short crust pastry teeming with sweet caramel honey flavoured pear cubes topped with ice cream or crème fraiche,
Ingredients
- 1 package Sweet short crust pastry frozen or fresh
- 2 large pears ripe
- 3 tbsp honey
- 2 eggs
- 5 oz cream
- 1 tsp cornflour
- 3 tbsp sugar
Instructions
- Preheat the oven to 200ºC
- Line and grease a 7–8 inch fluted tart tin with a removable base.
- Roll out the pastry to 1/8 inch thick and line the tart tin.
- Place in the refrigerator for 10 minutes to rest prior to baking.
- Place the honey in a saucepan, bring to the boil over a medium heat and cook until it darkens in colour.
- Peel and core the pears and cut into ½ inch cubes.
- Add the pears to the honey and allow to simmer gently in the caramel for 2 minutes, set aside to cool.
- Cover the pastry case with a round of wax paper and fill with baking beans.
- Bake for 10 minutes at 200ºC.
- While the tart is cooking whisk together the eggs, cornflour, sugar and cream in a bowl and set aside.
- Strain the caramelized pears and reserve the juices.
- Remove the wax paper and baking beans from the pastry case and sprinkle the pears evenly over the base.
- Cover with the cream mixture and bake for 12 minutes at 200ºC.
- Then reduce the oven temperature to 160ºC and bake for a further 25 minutes until firm to touch and a light golden brown.
- In a saucepan simmer the reserved honey/pear juice until thick and syrupy and then, using a pastry brush, gently glaze the surface of the tart.
- Just before serving sprinkle with sieved icing sugar.
- Serve warm or cold with crème fraîche, Mascarpone or vanilla ice cream.
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