Portuguese Pear Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 2.7 pcPear (peeled and halved)
- 333.3 mlRed wine
- 100 gBrown sugar
- 0.7 tspCinnamon powder
- 0.7 pcCitrus limon (L.) Burm. f. (for zest)
- 13.3 gUnsalted butter (in small dots)
Method
Tender pears infused with a cinnamon red wine syrup, set on a golden shortcrust pastry. The spicy aroma and soft fruit texture contrast with the crispness of the crust.
- 1
Peel the pears, cut them in half and remove the core. In a saucepan, pour the red wine, brown sugar, lemon zest, and cinnamon powder. Submerge the fruit and simmer until a knife tip slides in without resistance.
- 2
Carefully remove the pears. Boil the poaching liquid vigorously. Look for a syrupy texture: when the liquid coats the back of a spoon, it's ready.
- 3
Line a tart tin with the shortcrust pastry. Prick the base with a fork. Arrange the pear halves harmoniously, curved side up. Add a few dots of butter on the fruit.
- 4
Bake at 180°C. The pastry should become golden and crispy, and slightly pull away from the edges of the tin.
- 5
Out of the oven, generously glaze the pears with the reduced wine syrup using a brush to provide a deep shine and intense purple color.
Frequently asked questions
How do you get this dish right?
- Use firm pears that hold up during cooking, like Williams or Conference.
- Don't throw away the extra syrup; it's excellent over yogurt or vanilla ice cream.
How long does this dish keep?
Keeps for 48 hours in the refrigerator. Take it out 30 minutes before serving so the pastry regains its texture.
