Fancy a pear tart? If you like pears, here is a quick and rustic recipe for my Tarte Aux Poires.
For the crust
- 200 g flour (I use spelt flour, but wheat or a mix of both is fine)
- 100 g butter
- 1 pinch of salt
- 2 table spoons of brown sugar
- some ice cold water
For the topping
- 6-7 pears
- 1 egg
- 100 ml cream
- 1/2 tea spoon Pumpkin spice
- 1 tea spoon of Vanilla sugar
Mix the ingredients for the crust well together with a food processor or knead dough your hands. If necessary add more water when to dry or some more flour when to wet.
Put in the fridge for half an hour. Prepare your tart pan with butter or parchment paper. Then roll the dough to the size to fill your tart pan.
Pre-bake the crust in the oven for 10 to 15 minutes.
Make the Pear Tart filling
In the meantime peel, core, and cut the pears into slices.
Mix the egg with cream, sugar and pumpkin spice (or just cinnamon if you prefer).
Arrange pear slices on the pre-baked crust. Pour egg-cream mix over them and bake for 20-25 more minutes in the oven (180 °C / 356 °F) until the pears are cooked.
The crust can be used for pear tart but of course also for apples. I use it for my Tarte Aux Mirabelles as well.
Since it is October – have you seen my recipe for a chestnut quiche?
2020 has been **** year for many reasons. But I have never seen pear trees so full of fruits like this autumn.