Autumn pear and nut tart

Autumn pear and nut tart

By
From
Scandinavian Baking
Serves
6-8
Photographer
Columbus Leth

I subscribe to an organic box scheme that supplies fruit and vegetables every week. The best thing about it is that you have to use whatever they give to you; it's great for stretching your creativity in the kitchen. In the autumn, that means a lot of pears and apples. This tart is perfect with some extra-ripe pears. Sometimes I mix in some apples as well, if that is what is left in the box.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
150g plain flour, plus more to dust
100g wholegrain spelt flour
1/2 teaspoon salt
2 tablespoons caster sugar
100g cold butter, chopped
1 large egg, lightly beaten

For the filling

Quantity Ingredient
100g Home-made marzipan, coarsely grated, (60% almonds)
1 vanilla pod
100g caster sugar
100g soft butter
3-4 ripe pears
25g walnuts, finely chopped, (optional)

Method

  1. Sift the flours with the salt into a bowl. Stir in the sugar. Rub in the butter with your fingers until the mixture resembles crumbs. Mix in the egg without over-working the pastry. Wrap in cling film and chill for at least 30 minutes. Preheat the oven to 180°C.
  2. Roll the pastry out on a floured work surface until it is large enough to line a 28cm diameter tart tin, then use it to line the tin. Trim off the excess pastry from the sides of the tin with a knife. Cover it with baking parchment, pressing it carefully into the sides, then fill with dried beans. Bake for 15 minutes. Remove the beans and baking parchment and allow the pastry to cool a little.
  3. Meanwhile, make the filling. Tip the marzipan into a bowl. Split the vanilla pod in half lengthways and scrape out the seeds with the tip of a sharp knife. Carefully mix the marzipan, vanilla seeds and sugar together. Now add the butter little by little, stirring very well so there are no lumps in the mixture, or use your hands.
  4. Core the pears and cut them into thin slices.
  5. Spread the marzipan filling into the pastry case, then arrange the pear slices in overlapping circles on top, gently pressing them into the filling. Sprinkle evenly with the walnuts (if using).
  6. Bake in the oven for about 30 minutes. Serve warm or cold with crème fraîche.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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