Pear tart

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put the sugar in a pan with 400ml water. Heat until dissolved then slip in the pears and poach for 5-10 minutes until just tender, drain and cool.
2. Roll the pastry out to the thickness of a 20p and use to line a tart tin (rectangular approx 12cm x 30cm or round approx 18cm). Bake blind for 15 minutes then take out the foil and beans and recook for 5 minutes or until there are no raw patches left. Cool a little.
3. Roll the marzipan out to £1 coin thickness then cut a shape so it roughly fits the bottom of the tart tin (patch in any gaps with extra marzipan). Put the pears cut-side down on the marzipan, making sure they are spaced evenly. Sprinkle over the demerara sugar and bake for 25-30 minutes or until the pears are cooked through and the marzipan has browned and puffed up.

Per serving

779 kcalories, protein 6.9g, carbohydrate 123.2g, fat 32.2 g, saturated fat 9.2g, fibre 4g, salt 0.46 g

Latest comments and suggestions

• Mrsnoonoo

  12 November 2007

  Mrsnoonoo rated and commented on this recipe

  

  Really went down well. Used ready made pastry and also used tinned pears, so didn't need to poach them. Very easy to make. Will be making this again

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• Kay

  01 December 2007

  Kay rated and commented on this recipe

  

  This is an easy but impressive recipe. Will definitely make it again, and everyone asked for seconds!

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• jade72

  07 January 2008

  jade72 commented on this recipe

  Very easy to make. very nice if you have a sweet tooth but very sickly if you don't.

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• sally

  17 March 2008

  sally rated and commented on this recipe

  

  I made this for friends, it was really easy to make and turned out really well, far too sweet for me, but was a real hit with friends who took what was kleft home with them!!

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• Kay

  23 April 2008

  Kay commented on this recipe

  I used normal shortcrust pasrty instead of sweet which cuts out some of the sweetness.

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• Xandra

  07 July 2009

  Xandra commented on this recipe

  Really really sweet, half sugar and it will be perfect!

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• Xandra

  11 September 2009

  Xandra rated this recipe

  

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Ingredients

• 200g golden caster sugar
• 500g sweet shortcrust pastry
• 1 block marzipan
• 3 pears , halved and cored
• 3 tbsp unrefined demerara sugar

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Serves 6

Preparation and cooking times

Ingredients

• 200g golden caster sugar
• 500g sweet shortcrust pastry
• 1 block marzipan
• 3 pears , halved and cored
• 3 tbsp unrefined demerara sugar

Per serving

779 kcalories, protein 6.9g, carbohydrate 123.2g, fat 32.2 g, saturated fat 9.2g, fibre 4g, salt 0.46 g

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