Pear tart

Philip Clawson from Alfriston School
Prep time: 
30 mins
Cook time: 
45 mins
  • 6 firm dessert pears
  • 4 table spoons clear honey
  • 500ml white grape juice
  • 275g Short crust pastry
  • 2 Eggs
  • 1 Egg yolk
  • 75g caster sugar
  • 250ml whipping cream
  1. Pre heat oven to gas mark 5 (190C /375F).
  2. To prepare the pears peel and then slice length ways and remove the core.
  3. Slice the each of the  pear halves into 4 even wedges.
  4. In a shallow sauté pan place the pear pieces with the honey and the grape juice.
  5. Bring the pan to the boil and then remove from the heat leaving the pears in the cooking liquid for 5 minutes.
  6. Remove the pear slices and allow to drain.
  7. Next line a 23cm wide x 3cm deep, loose bottom flan tin with the pastry.
  8. Line pastry case with baking parchment and baking beans and blind bake for about 12 minutes.
  9. Remove parchment and beans and bake for a further 5 minutes until pastry it set and lightly browned.
    (Chef's tip: To help the pastry stay crisp brush the inside of the tart case with egg wash before the second blind bake, the egg creates a seal to stop the pear filling making the pastry soggy.)
  10. Arrange the pear slices in the cooked flan case.
  11. In a separate bowl combine the eggs, cream and caster sugar into a smooth batter.
  12. Pour the egg mix over the pears.
  13. Place the fan in the centre of the oven and cook for 20-25 minutes until lightly browned and the cream and egg mix has set.
  14. Dust with icing sugar and freshly grated nutmeg and serve warm with clotted cream, mascarpone or good quality ice cream.
  15. The tart can be served chilled but it may sink a little.