Continuing the pear recipes, I made this with our pear glut. It is from Dan Lepard Short and Sweet. It is good, but maybe not as good as the pear cake with caramel sauce from a few weeks ago.
Pear Tart with Chocolate Crumble: for the pastry and crumble – 150g butter, 250g plain flour, 100g caster sugar, 1 egg yolk, 1 tbs cold water, 25g cocoa. For the filling – 1kg firm pears, 50 caster sugar, 25g unsalted butter, 25ml brandy or rum (you could always leave this out, if you wanted to).
Rub the butter and flour into the sugar, or blitz in a food processor. Weigh out 275g of this mixture for the pastry and put the rest on one side for the crumble. Then add to the pastry mix the egg yolk and water and mix until a soft dough is achieved. Let it rest in the fridge for 30 minutes. Meanwhile add the cocoa to the remaining mixture to make the crumble mix.
Heat the oven to 170C. Roll out the pastry to fit a 20cm or so tart tin and bake blind for 35 minutes. Remove baking paper and beans for the last 15 minutes, if using.
Meanwhile peel and core the pears and then slice them. Heat the sugar in the pan with the water and cook it until it caramelises. Add the butter, then add the pears and cook until they are tender. Add the brandy. Drain and spoon the pears into the pastry case. Scatted chocolate crumble mix on top and then bake at 180C for another 25 minutes or so.
Serve with cream and definitely save some for breakfast.