Fresh pear tart

    Fresh pear tart

    (5)
    2saves
    1hr50min


    2 people made this

    About this recipe: Pears make a delightful addition to the dessert table when they are in season. My favourite way to use them up is in this pear tart recipe.

    Ingredients
    Serves: 8 

    • shortcrust pastry for 1 (23cm) pie dish
    • 115g unsalted butter, softened
    • 100g caster sugar
    • 55g brown sugar
    • 1 1/2 tablespoons plain flour
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon salt
    • 1 pinch ground cinnamon
    • 2 eggs
    • 5 fresh pears, peeled and chopped

    Method
    Prep:20min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr50min 

    1. Preheat oven to 190 C / Gas 5. Arrange pastry in a 23cm pie dish and refrigerate while preparing filling.
    2. Beat butter, caster sugar, brown sugar, flour, nutmeg, allspice, salt and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled pastry case.
    3. Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.
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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    Janetmn57
    0

    I used all brown sugar, Demerara instead of soft brown as that's what I had on hand. Also it took a lot longer to bake than the recipe stated but it tastes very good! Level of spice just right, nice and sweet but not too much. If I make it again I may add some flaked almonds on top for a bit of crunch.  -  23 Nov 2016

    by
    2

    I make this pie with coconut oil instead of butter to make it dairy-free.  -  28 Nov 2013  (Review from Allrecipes US | Canada)

    by
    1

    As usual, I lacked some of the ingredients. Only had about 2/3 of the white sugar, so substituted Splenda brown sugar for the rest of the white as well as the brown sugar. Found a recipe for allspice- 1/3 each of nutmeg, cloves and cinnamon. Used salted butter- no unsalted. Greased the bottom of a 9x9 inch pan, because I had no crust. The result was good, but separated a little, which may have been from the Splenda or the lack of a crust. Tasted like it was missing something, but served over frozen waffles the next morning (drizzled with honey), this pear dish was absolutely delicious! Will make again.  -  02 Nov 2014  (Review from Allrecipes US | Canada)

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