About this recipe:This tart is a great way of making use of pears when in season. It's the perfect autumn dessert that can be enjoyed all year long. A creamy pear filling is encased with shortcrust pastry and topped with a buttery-oat crumble. Serve as is, with ice cream, whipped cream or with custard.
For the tart
1 sheet ready-rolled shortcrust pastry
100g caster sugar
250ml soured cream
4 tablespoons plain flour
1 egg, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large pears, peeled, cored and sliced
For the topping
85g plain flour
65g caster sugar
75g unsalted butter, melted
50g porridge oats
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Preheat an oven to 180 C / Gas 4. Line a 23cm quiche dish with the sheet of shortcrust pastry. Trim any extra dough and crimp the edge.
Combine 100g sugar, soured cream, 4 tablespoons flour, egg, vanilla and salt in a bowl until blended. Fold in the pears. Pour the mixture into the dish and bake the pie for 15 minutes.
While the tart is baking, prepare the topping: mix the 85g flour, 65g sugar, melted butter and rolled oats together in a bowl.
Remove the tart from the oven and sprinkle with the crumble topping. Return the tart to the oven and bake until the filling is set and the pastry is brown, about 20 minutes more. Allow to cool and set before serving.