Posted by Vicky on | October 20, 2011 | No Comments
This is a quick and easy pear tart. It is hassle free, quick to assemble and is made from items usually stocked in every kitchen. If you don’t have pears you can use apples, figs , plums or even strawberries (if they are in season). I have called this “Cheat’s Pear Tart” because it is hard to believe that something so quick and tasty can’t be cheating in some way!
What You Need
- 1 sheet of Jus Rol pastry (I used puff pastry as it was in the freezer)
- 1 can of Ambrosia Custard (this brand is egg free)
- Cinnamon sugar, enough for sprinkling
- 2 pears, cored and thinly sliced, I used yellow Rocha pears
- Apricot jam for glazing
How To Make It
- Firstly defrost the sheet of pastry either overnight in the fridge, or on the kitchen counter for a few hours.
- Once the pastry is defrosted preheat the oven to 220c or 200c (if fan oven).
- Grease the pie dish with butter, and place the sheet of pastry over the top (you may need to use a rolling pin to make the pastry fit). Smooth the pastry into the sides of the dish, so that it is stretched and not trapping any air. Prick the pastry on the base with a fork, then cover with baking paper and dried beans, uncooked rice or baking beads (this will stop the base being bumpy and uneven).
- If the pastry doesn’t quite cover the ides of the pie dish, don’t worry. Use the sections that are over-hanging, trim the pastry, and cover the areas that need it.
- Blind bake (cooking just the pastry without the filling) in the oven for 20 minutes.
- Take the pastry out of the oven, and remove the baking paper and dried beans.
- Halve the pears and remove the cores. Then thinly slice, no need to remove the skin.
- Open the can of custard and tip contents into the pastry case, smooth it out with a knife, and then sprinkle with the cinnamon sugar.
- Arrange the pear slices over the top, and then brush with the apricot jam (use a pastry brush).
- Pop back in the oven for 15 minutes.
- Take out and allow to cool before leaving it in the fridge to cool overnight.
I used puff pastry, as that is what I had to hand. If you want the tart to look a little less “rustic” and slightly prettier, use short-crust pastry! Either way though, it is still one great tasting tart!
For a fruitier version, soak a cupful of raisins in apple juice for half an hour, then mix with the custard before adding to the pastry case. This would work best with an apple or pear tart.