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Pear, Rosemary & Thyme Tart

Posted on: April 26, 2023, in Latest News

Ingredients:

Pastry:

• 500g sweet-crust pastry

• plain flour for dusting

• 4 small ripe pears

• 1 tbsp lemon juice

• honey to drizzle

Rosemary & Thyme Frangipane:

• 200g butter (softened)

• 200g castor sugar

• 140g ground almonds

• 100g self-raising flour

• 1 tsp thyme (fresh, chopped)

• 1tsp rosemary (fresh, chopped)

Method:

Blind Bake:

1. Roll out the pastry on a lightly floured surface until big enough to either line an 18 x 28cm or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides and trim. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
2. Heat oven to 200C (180C fan). Line the pastry with baking paper and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is firm and lightly golden.

Frangipane:

1. To make the rosemary and thyme frangipane, beat all the ingredients together with an electric whisk. Scoop into the tin and spread evenly to fill. 
2. Peel, halve and core the pears and brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. 
3. Bake for 50 mins at 200C  until the filling is risen, golden and firm to the touch. 

Serve warm or cold, drizzled with a little honey.

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