Venetian pear tart

Venetian pear tart

Torta di pere alla Veneziana

By
From
Venice
Serves
8
Photographer
Helen Cathcart

This wonderfully easy tart recipe is from our friend Monica Cesarato. She lives in Chioggia near to Venice and loves to use her local pears. At the shop near her house there were no less than five types available. The cinnamon in the pastry makes a delicious partner to the sweet pears.

For the pastry

Ingredients

Quantity Ingredient
300g ‘00’ or plain flour
160g unsalted butter
160g caster sugar
1 egg
2 teaspoons ground cinnamon
pinch salt

For the filling

Quantity Ingredient
5 large ripe pears, peeled and sliced
2 tablespoons caster sugar
2 tablespoons rum, optional

Method

  1. To make the pastry sift the flour into a large bowl and rub the butter into it using your fingertips until the mixture looks like fine breadcrumbs. Add the sugar, egg, cinnamon and salt. Mix well until you have a ball of dough. This can be done in a food processor. Cover the dough in plastic wrap and put in the fridge for 30 minutes or overnight.
  2. Preheat the oven to 200°C and butter and lightly flour a 25 cm loose-bottomed tart tin. After 30 minutes (if you chilled your pastry for longer, let it warm up a little for 20 minutes at room temperature) remove the pastry from the fridge, divide it in half and roll out into 2 circles. Line the tin with one of the circles of pastry.
  3. Layer the sliced pears into the pastry case, sprinkle over the sugar and rum, if using, and top the pie with the second circle of pastry. Using a fork make some holes into the pastry to let the steam escape. Bake for around 25–30 minutes or until the pastry is golden.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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