08 May A Farm Wife’s Fresh Pear Tart
A Farm Wife’s Fresh Pear Tart
8 May 2020
2 tablespoons Milk
225 g Caster Sugar
170 g Plain Flour
900 g Fresh pears
45 g Bread Crumbs
2 tablespoons Icing Sugar
22cm layer cake tin or pie dish - a spring form tin is ideal
Preheat the oven to 190C:
Beat the eggs and milk together in a mixing bowl
Add the sugar and a tiny pinch of salt and continue to beat
Add the flour, mixing it thoroughly to produce a compact cake butter
Peel the pears, cut them in half lengthwise, scoop out the seeds and core, then cut them into thick slices about 2.5cm wide.
Add them to the batter in the bowl as you slice them - distributing them evenly
Smear the cake tin with butter generously
Sprinkle lightly with bread crumbs, then turn the tin over and give it a sharp rap against the counter to remove them.
Put the batter and pears into the tin, levelling it off with the back of a spoon or a spatula
Make numerous small hollows with your fingertip and fill the hollows with little bits of butter.
Place the tart in the preheated oven and bake for 50 minutes or until the top has become lightly coloured
If you have used a spring form tin - carefully release the sides, and loosen the tart from the bottom of the tin while it is still lukewarm, lift it with a spatula and transfer to a platter.
Sprinkle with icing sugar - tapping it through a small, fine, wire strainer.
It is very good served while still a little warm, or at room temperature,
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