CookEat Recipe
Pear and Blueberry Vanilla Tart
A crisp pastry shell holds a vanilla almond filling with pear slices and blueberries. Cool the tart before cutting so the filling and crust hold together.
Method
Steps
Step 1
Allow 30 minutes active work, 30 minutes chilling, 60–65 minutes baking and 45 minutes cooling. Set out a 23 cm metal loose-bottom tart tin, 3 cm deep. Beat eggs and weigh 150 g without shells. Use unsalted butter and finely ground blanched almonds.
Step 2
For the pastry, rub 90 g cold diced butter into 180 g of the flour. Stir in 30 g of the brown sugar, then 50 g of the beaten egg. Bring together without kneading. Flatten, wrap and chill for 20 minutes.
Step 3
Roll between two sheets of baking paper to a 31 cm circle, about 4 mm thick. Line the tin and trim the edge. Use the trimmings to patch any gaps, then press the rest evenly into the base so all the pastry is used. Prick the base, chill for 10 minutes and heat the conventional oven to 180°C.
Step 4
Line the pastry with baking paper and ceramic baking weights. Bake for 15 minutes; remove paper and weights and bake 5–10 minutes more until the base looks dry and the edge is lightly golden.
Step 5
For the filling, beat the remaining 60 g softened butter with the remaining 80 g brown sugar until creamy. Beat in the remaining 100 g egg in three additions, then the vanilla extract. Fold in 100 g ground almonds and the remaining 10 g flour.
Step 6
Peel, core and slice ripe but firm pears; weigh 300 g prepared slices, about 5 mm thick. Rinse and dry the blueberries. Spread the almond filling in the warm pastry shell, arrange the pears over it and scatter the blueberries between them. Keep the filling below the pastry rim.
Step 7
Bake at 180°C for 40–45 minutes until the filling is puffed and set in the centre, the pears are tender and a skewer into the filling between fruit comes out without wet batter. Shield the pastry edge with foil if it browns too quickly.
Step 8
Cool in the tin on a rack for at least 45 minutes before removing the outer ring and cutting into eight wedges. Refrigerate leftovers within 2 hours of baking and use within 2 days.
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