Pear Tart

| October 15, 2018 | 0 Comments


200g flour

100g butter chilled

pinch salt

optional: 30g icing sugar


1 large thumb fresh ginger

1 lime organic,  zest&juice

200g caster sugar

500ml water

4-5 pears


3 eggs

75g caster sugar

200g Créme fraiche

2 tsp ground cinnamon



1. Combine flour, butter and salt by hand or machine. Roll the dough into a ball, flatten slightly, wrap in clingfilm and leave to rest in the fridge for 3-4 hour.


2. Make a sugar syrup by putting the ginger, lime zest and juice, sugar and water into a wide pan and bringing to simmering point.


3. Peel, core and halve the pears.


4. Once the sugar has dissolved, add the pears and simmer for 10-20 minutes. Then let it cool.


5.  Heat the oven to 200C/390F/.  For the filling, beat together the eggs and caster sugar, then stir in the creme fraiche and cinnamon.


6. Remove the pastry from the freezer. Roll it out and put in a Quiche form. Put some holes in the bottom with a fork.


7. Cover with baking paper and some baking beans, and bake for 15 minutes.


8. Remove the pears from their poaching liquid. Cut the halves into slices and arrange around the tart case.  And turn down the heat of the oven to 180C/350F


9. Then pour over the filling. Put the Quiche form in the middle of the oven for 20-25 minutes


10. Rest for 20 minutes before serving. Sprinkle with icing sugar (optional). Also optional serve with whipped vanilla cream or ice cream.  ENJOY


Category: Berlin Kitchen

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