Pear and Honey Tart
By corlear
This deliciously light tart of pears caramelized in honey is best served lukewarm and dusted with confectioners’ sugar. The pears could be replaced by the same quantity of another fruit.
Preparation time: 25 minutes + 25 minutes chilling
Total cooking time: 50 minutes
- 6
Ingredients
- For the pastry:
- 11/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/3 cup unsalted butter, chopped
- 1 egg, lightly beaten
- 1 drop vanilla extract
- For the filling:
- 3 tablespoons honey
- 1 cup canned pears in syrup
- 2 eggs
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons sugar
- 1/2 cup whipping cream
- confectioners’ sugar, for dusting
Preparation
Step 1
1. To make the pastry, preheat the oven to 400°F. Sift the flour into a large bowl, add the sugar and butter and rub in with your fingers until the mixture is evenly colored and resembles fine bread crumbs. Shake the bowl to check that all the butter has been incorporated, then make a well in the center. Pour the egg and vanilla into the well and use your hands to draw the dry ingredients into the liquid until a dough begins to form. Add a little water if necessary. Bring the dough together and shape into a rough ball. Do not overwork or the pastry will be tough. Cover with plastic wrap and leave to rest in the refrigerator for 20 minutes.
2. Place the honey in a saucepan, bring to a boil over medium heat and cook until it darkens in color. Drain the pears and reserve the liquid. Cut into ½ inch cubes and roll around in the caramelized honey. In a bowl, whisk together the eggs, cornstarch, sugar and cream and set aside.
3. Roll out the dough to a ⅛-inch thickness and line a 7—8 inch fluted tart pan with removable base. Cover with a round of waxed paper and fill with either pie weights or rice. Place in the refrigerator for 5 minutes, then bake for 10 minutes. Remove the weights or rice and paper, sprinkle the bottom with the pears, reserving the honey, and cover with the egg mixture. Bake for 12 minutes, then reduce the heat to 325°F and bake for another 25 minutes.
4. In a small saucepan, cook the honey and pear liquid until thick and syrupy and then brush over the surface of the tart. Dust with sifted confectioners’ sugar to serve.