Monday, August 15, 2011

Nick's Pear Tart

Our good friend Nick came and stayed with us on the Sunshine Coast where he and David played a string of gigs together.  It's always a cook fest when Nick's around and this trip he impressed us all with his version of a Pear Tart.  Nick wanted me to mention the fact that this is actually a recipe that his friend Jean Pierre gave to him - Jean Pierre is a lovely Frenchman, and we are very grateful to him for sharing this yummy recipe.

Ingredients
  • 10 Beurre Bosc pears (the brown ones)
  • 2 tablespoons of brown sugar
  • 200g plain, sifted flour
  • 300 butter 
  • 1 egg
Method
  • Pre-heat oven to 180 degrees celcius
  • Core and peel the pears and cut them in half
  • Melt 150g butter and combine the brown sugar on low heat
  • Stack the pears neatly in the pan on top of the butter (as shown below)
  • Simmer on gentle heat for 20 mins (or until the pears are slightly caramelised) 
  • While that's simmering, to make the pastry, rub 150g butter into flour, add the egg, knead the pastry and then roll out to the size of the fry-pan
  • Once the pears are done, put the pastry on top of the pears and then put the whole thing in the oven for approx 35 mins (until the pastry starts turning golden brown).
    Finally, turn it onto a plate (pastry side down) and serve with either ice-cream or cream (or even both!!).  Delicious!  Thanks Nick!!
    David and Nick playing at Nambour Originals