Classic Rustic Pear Tart

Instructions

1. Making the pastry: In a food processor, fitted with the metal blade, process the flour, salt, sugar and butter for 20 seconds until fine crumbs form. Pour in the water and pulse the machine just until the dough begins to stick together. Do not allow the dough to form a ball. If the dough appears dry, add a little water and pulse again. Gather the dough quickly in your hands. For a nice ball, wrap into a clear plastic film and refrigerate for a least 2 hours.
2. Meanwhile prepare the pears.
3. Cut each pear quarter length-ways into 2 or 3 slices. Sprinkle with ;lemon juice and sugar and toss to combine.
4. Melt the butter in a large heavy pan over a medium heat and add the pears. Cook, stirring frequently, for about 12 minutes until the prunes are just golden brown. Remove the frying pan from the heat and set aside.
5. Preheat the oven to 190 C.
6. On a lightly floured surface roll out the pastry to a 30 cm round. Trim the edge if uneven. Carefully transfer the pastry round to a baking sheet.
7. Spoon the pear slices onto the pastry round, heaping them up and leaving 5 cm border all round the edge of the pastry.
8. Turn up the pastry border and gather it around the pears to enclose the outside pears. Bake the tart for 40 minutes until the pastry is crisp and browned.
9. Serve either warm with ice-cream or cold.

• Servings : 8-10
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert
• Ingredient : Butter, Eggs, Flour, Lemon juice, Pears, Salt, Sugar, Vanilla