Pear and walnut tart

Pear and walnut tart

By
From
Slow
Serves
8-10
Photographer
Tara Fisher

Pear and almond is a combination we’re used to, but the other day some wet (or just-picked) walnuts arrived in the restaurant, and I couldn’t resist making this. French walnut liqueur would be delicious in this dessert if you come across it. Serve it with double cream, or, if it’s still warm, a scoop of ice cream.

Ingredients

Quantity Ingredient

Pastry:

Quantity Ingredient
200g plain flour, plus extra for dusting
1/2 teaspoon sea salt
2 tablespoons icing sugar
100g butter, plus extra for greasing
1 egg
1 teaspoon lemon juice

Filling:

Quantity Ingredient
90g walnuts
90g ground almonds
50g plain flour
225g butter, softened
225g caster sugar
4 eggs
4-5 large pears

Method

  1. First make the pastry. Mix the flour, salt and icing sugar into a bowl. Add half the butter and rub into the flour with your fingertips until it resembles coarse breadcrumbs. Add the rest of the butter and rub it in until it looks like small peas. Mix the egg, lemon juice and 2 tablespoons iced water together and add it to the flour mixture gradually until it forms a dough. Turn out onto a floured work surface and knead lightly until smooth, shape into a flat disc, cover in clingfilm and chill in the fridge for 30 minutes.
  2. Lightly grease and flour a 26cm diameter, 4cm deep, fluted, loose-bottomed tart tin. Remove the pastry from the fridge and roll it out on a lightly floured surface to a 5mm thick circle, about 40cm in diameter. Using the rolling pin, transfer it to the tin. Press down lightly all over the base and sides of the tin, easing any overlapping pastry back down the sides. Trim the pastry, leaving at least 2cm above the rim. Put in the fridge for 30 minutes.
  3. Preheat the oven to 180°C. Line the pastry case with greaseproof paper and fill with baking beans, rice or flour. Put on a baking sheet and bake for 15 minutes, then remove the paper and contents. Return to the oven for 10 minutes.
  4. Reduce the temperature to 150°C. Put the walnuts in a food processor and process until very fine, then add the ground almonds and flour and pulse to combine. Set aside. Cream the butter and sugar in a mixing bowl until very pale and fluffy. Beat 1 egg at a time into the butter mixture, adding a handful of the nut mixture after each addition, until all the eggs have been added. Add the remaining nut mixture and fold together.
  5. Peel the pears, halve and remove the cores, then cut into quarters. Place the pear quarters in the tart case in a circle shape to fill the base. Spoon the mixture over the top and smooth it over. Place on a baking tray in the oven and cook for 1 hour, until golden and risen. When cooked, remove from the oven and leave to cool in the tin for 15 minutes. Remove the tart from the tin and cut it into wedges, then serve with a dollop of cream.
Tags:
James Martin
Saturday Kitchen
slow cooking
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