Recipe Video

A Farm Wife’s Fresh Pear Tart

8 May 2020

ingredients

2 Eggs

2 tablespoons Milk

225 g Caster Sugar

170 g Plain Flour

900 g Fresh pears

Butter

45 g Bread Crumbs

2 tablespoons Icing Sugar

equipment

Mixing bowl
Whisk

Scales 

Measuring spoons 

mixing spoon 

Vegetable peeler 

Paring knife 

22cm layer cake tin or pie dish - a spring form tin is ideal 

Spatula 

Serving platter

method

Step 1

Preheat the oven to 190C:

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

Place the tart in the preheated oven and bake for 50 minutes or until the top has become lightly coloured

Step 7

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,