This recipe requires you to poach a few pears as one of the ingredients, giving you a little more work, but they are much better than tinned pears. This old-fashioned, comforting tart is a lovely way to finish a meal or to have with a big mug of tea.
INGREDIENTS – PASTRY
140g plain flour
80g butter cut into small cubes
20g caster sugar
INGREDIENTS – FILLING
2 poached Commice pears (cored and sliced)
100g caster sugar
Tablespoon sweet sherry
1. Make the pastry by rubbing the flour and butter together until you get a bread crumb texture.
2. Add the sugar and the egg and mix together. Wrap the pastry in cling film and leave to rest for 20 minutes in the fridge.
3. Roll out the pastry and line a 20cm tart ring. Rest again before baking blind in a pre-heated oven 170c gas 4/5 for about 15 minutes.
4. Make the walnut filling by putting the sugar butter and walnuts in a food blender for 3 minutes. Scrape down the sides.
5. Add the honey and sherry and pulse for one minute.
6. Add the eggs and blend for a further minute.
7. Put the sliced pears in the bottom of the pastry case and fill the rest with the walnut mix.
8. Bake in a pre-heated oven 150c gas 2/3 for 45 minutes. Test with a skewer; if it comes out clean, the tart is cooked.