cooking slutty pear tarts
May 15, 2014
Some people find pastry stressful. I understand why. Lining a tart tin properly can be awkward. So this one’s for you.
Tart case, cookie cutters, baking beans, greaseproof paper – be gone. All you need for this recipe is a pair of hands and a rolling pin.
The fruit steams inside the pastry, which stays crisp because it’s cooked upside down, much like a tart tatin. You don’t even need sugar or butter because the pear caramelises its own juices on the baking tray.
I have used this method so far with plums and pears and it’s worked brilliantly. Serve with whatever, but if you’re trying it with pears then chocolate sauce is a no-brainer.
For excellent sweet pastry, I suggest this recipe (divide accordingly.
Find the full recipe here