Portuguese Pear Tart

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.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 435
• Protein: 3 g
• Carbs: 60 g
• Fat: 13 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 2.7 piece Pear ( peeled and halved )
• 333.3 ml Red wine
• 100 g Brown sugar
• 0.7 tsp Cinnamon powder
• 0.7 piece Citrus limon (L.) Burm. f. ( for zest )
• 13.3 g Minimum butter sweet ( in small dots )

Instructions

1. Poaching the fruit

   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. Syrup reduction

   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. Preparing the base

   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. Baking

   Bake at 180°C. The pastry should become golden and crispy, and slightly pull away from the edges of the tin.

5. Finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the refrigerator. Take it out 30 minutes before serving so the pastry regains its texture.