Puff pastry tart with pears

Ingredients

• 1 sheetpuff pastry
• 250 mlwhole milk
• 4eggs
• 2 teaspoonsvanilla extract
• 30 gcornflour
• 70 gsugar
• 100 gflaked almonds
• 2 tablespoons (about 30 ml)butter, for greasing the tin
• 3pears
• Enough to cover the pearswater
• 1lemon
• 1 stickcinnamon
• 50 gsugar
• 2 sheetsgelatine

Instructions

1. 1

   Poach the pears

   Put the pears and cinnamon stick in the cooking basket. Add enough water to the mixing bowl to cover the pears, then add 50 g sugar and the juice of the lemon. Set the basket in place and cook for 25 minutes at Varoma temperature, speed 1.

2. 2

   Drain the pears

   When the cooking time is over, remove the basket and leave the pears to drain. Empty the mixing bowl.

3. 3

   Soak the gelatine

   Soak the two sheets of gelatine in a large glass of cold water until softened.

4. 4

   Cook the custard

   Add the 250 ml milk, 70 g sugar, 4 eggs, 30 g cornflour and 2 teaspoons vanilla extract to the mixing bowl. Cook for 9 minutes at 100°C, speed 4.

5. 5

   Add the gelatine

   Add the two gelatine sheets and mix for 30 seconds at speed 3.

6. 6

   Prepare the pastry

   Choose a round tart tin and grease it with butter. Lay the puff pastry in the tin, cover it with baking paper and add chickpeas to stop the pastry rising in the oven.

7. 7

   Bake the pastry

   Heat the oven to 200°C, using top and bottom heat. Bake the pastry in the middle of the oven for 12 minutes.

8. 8

   Fill the case

   Once the pastry is ready, remove the baking paper and pulses. Spoon in the pastry cream and spread it evenly.

9. 9

   Finish and chill

   Slice the pears and arrange them decoratively over the tart. Scatter over the flaked almonds, then refrigerate and serve cold.

What is a pear puff pastry tart?

It is a baked pastry case filled with custard and topped with fruit, here pears poached with lemon and cinnamon. This Spanish-style version combines familiar pastry-shop flavours with a simple fruit topping.

Blind-baking the pastry before adding the custard helps keep the base crisp, while the chilled finish sets the creamy filling and makes the tart easy to slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 0g protein, 0g carbs, 0g fat.

The pastry, sugar and cornflour provide most of the carbohydrates, while butter and almonds contribute much of the fat. Eggs, milk and almonds provide some protein; serve a slice with plain yoghurt or alongside fresh fruit for a more balanced plate.

Poaching the pears

Gentle poaching: the pears cook in water with sugar, lemon juice and a cinnamon stick, taking on a lightly spiced, citrusy flavour. Leave them to drain well so excess syrup does not run into the filling.

Fruit choice: ripe but still-firm pears are easier to slice and arrange neatly after cooking. The method does not specify peeling them, so prepare them as desired before poaching.

Getting the custard right

Cornflour: this thickens the milk-and-egg mixture as it cooks, giving the filling enough body to sit in the pastry case. Measure it carefully to avoid a floury or overly firm texture.

Gelatine: soften the two sheets in cold water first, then add them to the hot custard and mix until incorporated. This helps the chilled filling hold its shape.

Blind-baking the pastry

Butter the tin before laying in the pastry, then line it with baking paper and weigh it down with chickpeas or other baking beans. The weight helps prevent the pastry from puffing up unevenly.

Bake at 200°C for 12 minutes in the centre of the oven. Remove the paper and pulses before filling; take care, as both will be hot.

Finishing the tart

Even filling: spread the custard across the pastry case before adding the pears, so each slice has a balanced layer. Arrange the pear slices in a pattern if you want a decorative finish.

Almond topping: scatter the flaked almonds over the fruit as directed. The recipe adds them before chilling, rather than baking them on top.

Chilling and serving

The tart is served cold, so allow enough time for the filling to chill and set before slicing. The recipe does not specify a chilling duration; check that the centre is firm enough to cut cleanly.

Serve it on its own or with a modest spoonful of crème fraîche. Keep accompaniments simple so the vanilla custard and poached pears remain the focus.

Recipe notes & tips

• Drain the poached pears thoroughly before slicing so they do not make the custard watery.
• Use baking beans or dried pulses to weigh down the pastry during blind-baking.
• Spread the custard while it is still workable, before it becomes difficult to level.
• Arrange the pear slices after the custard is spread to make the topping easier to position.
• Chill the tart until the centre is set before cutting it.

Variations

• Add citrus zest: grate a little lemon zest into the custard for a brighter flavour.
• Use toasted almonds: toast the flaked almonds separately and scatter them over the tart just before serving.
• Change the spice: use a small piece of star anise in place of the cinnamon stick while poaching.
• Try another fruit: poach firm apples in the same lemon-and-cinnamon liquid and use them instead of pears.
• Make individual tarts: divide the pastry and filling between small tart tins, adjusting the baking time to suit their size.

Common mistakes to avoid

• Wet pear topping: drain the pears well before slicing so syrup does not pool on the custard.
• Puffed pastry base: line the pastry with baking paper and weigh it down with pulses during baking.
• Lumpy custard: add the ingredients as listed and mix at the specified speed and time.
• Loose filling: soften the gelatine in cold water and mix it into the hot custard as directed.
• Slicing too soon: chill the tart until the filling is firm enough to hold its shape.

How to store

Cover and refrigerate the tart, and eat it within 2 days. Serve it cold; reheating is not recommended because it can soften the pastry and unset the chilled filling.

Frequently asked questions