Pear Tart
This delectable pear and marzipan tart is a show-stopping dessert that blends the sweetness of ripe pears with the rich nuttiness of marzipan, all wrapped up in a flaky, golden crust. The pears are caramelized to perfection, creating a luscious topping that pairs beautifully with the buttery pastry. A touch of demerara sugar adds a delightful crunch to each bite. With its elegant presentation and mouthwatering flavors, this tart is sure to impress your guests and leave them craving more.
— Constant Cookbook
Ingredients
- 200g golden caster sugar
- 500g sweet shortcrust pastry
- 1 block marzipan
- 3 pears , halved and cored
- 3 tbsp unrefined demerara sugar
Instructions
- Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
- When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
Yield
Serves 6
Nutrition
- Calories: 429 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 25 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.69 milligram of sodium
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