Pear Tart [Recipe]

We have all these pears at home and I told mum I’d find a way to use some of them up, so I decided to make this Pear Tart. I basically just made it up as I went along, but it seems to have turned out alright so there we go!


1 cup plain flour
1 tbs icing sugar
1 tsp salt
90g butter, cubed
1 egg
[Tart filling]
4 pears – peeled, cored and quartered
90g butter
1/2 cup brown sugar
1/2 cup golden syrup
1/2 cup vanilla extract
1/2 cup plain flour
1/2 cup water
1 tsp ground cinnamon
1 egg, lightly beaten

1. Sift flour, icing sugar and salt into a bowl. Rub in butter using your fingertips until the mixture resembles fine bread crumbs. Add the egg and mix in using a fork or your fingers. (My mixture was a bit too wet at this stage so I added 1/4 cup extra flour)
2. Knead the dough until it is smooth and then roll into a ball and chill in the fridge for half an hour. While the dough is chilling, preheat the oven to 220°C (or 430°F)
3. Once the dough is chilled, roll out the pastry and place it in a tart/flan tin with a removable base.

pastry in tinPut some baking paper over the pastry then weigh down with baking beans/uncooked rice etc
blind bake4. Bake for 15 minutes then remove from oven, remove paper and beans then return to the oven and bake for a further 10 minutes. Set aside to cool
pastry in tin after baking

5. Cut each pear quarter into four slices

prepared pearsMelt 45g butter in a saucepan then add the pears and cook for 5-10 minutes or until pears are tender

6. Once the pears are soft, remove from the heat and then arrange them in the pastry case and set aside for the pears to cool.
pears in pastry7. Place remaining butter, sugar, golden syrup, water, vanilla and cinnamon in a saucepan and cook over a medium heat until sugar dissolves. Bring to the boil and then simmer for 2 minutes.
syrup ingredients8.  Remove pan from heat and set aside to cool for 15 minutes, then beat in flour and egg using a whisk. Pour mixture over the pears and bake at 180°C (or 360°F) for 50-55 minutes or until the filling is firm.

pears w syrup

Leave the tart to cool in the tin for 15-20 minutes and then remove from the tin and place on a rack to cool completely
finished tart


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One thought on “Pear Tart [Recipe]

  1. […] I used the same pastry recipe as I did here. Method 1. Line the tins with the (chilled) pastry, put some baking paper and baking beans onto the […]

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