Rustic pear & cinnamon tart

Serves

4 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegetarian

This is a super easy dessert recipe that you can rustle up in no time. No need for blind baking or lining a pastry case here, just a rustic tart with a sweet rye pastry which has a nice nutty flavour which complements the pears. The pears are combined with cinnamon and brown sugar to create a simple and delicious filling.

Ingredients

For the Pastry

90g Cold Unsalted Butter (Cubed)
75g Rye Flour
125g Plain Flour
1 Egg
2 tbsp (Icing or Caster Sugar)
Salt

For the filling

4-500g Pears
3 tbsp Soft Brown Sugar
Half tsp Ground Cinnamon
1 tbsp Flour

1 Egg (optional for pastry)

Method

Step 1.

Pre heat your oven to 180c. First make your pastry you can either use a food processor with the dough attachment or do it by hand. Whizz together (or crumble together in a bowl using your fingers) the butter, flours and sugar and a tiny pinch of salt until they resemble fine breadcrumbs. Add the egg and mix again until it forms a soft dough. Wrap the pastry up and place into the fridge to rest for at least half an hour.

Step 2.

Peel your pears, cut them in half and take out the core. Finely slice the pears then place in a bowl. Add the brown sugar, cinnamon and flour then mix well.

Step 3.

Roll out your pastry to ½ cm thickness and cut into a large round using a large mixing bowl as a guide. Place some greaseproof on a baking tray then place the pastry on top. Spoon your pears into the middle. Fold up the pastry to the pears to create the tart case.

Step 4.

Whisk up an egg and brush over the pastry. Place in the oven and bake for around 45 mins until the pastry is crisp and the filling is soft. Serve with some yoghurt, crème fraiche or warming custard!