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Autumn Pear and Apple Nut Tart

Jun 11, 2017 | 0 comments

Preheat the oven to 180°C on fan & butter the tart tin

Pastry:
1. Sift both flour types with the salt into a bowl
2. Stir in the sugar
3. Rub in the butter with your fingers until the mixture resembles crumbs
4. Mix in the egg until the dough is consistent but don’t over-work it otherwise it won’t be tender
5. Wrap in cling film and chill for at least 30 minutes in the fridge.
6. Roll out the dough on a floured work surface
7. Use the dough to line the buttered tart tin and remove any excess pastry from the sides with a knife
8. Cover the pastry with a baking parchment and pour some dry beans on top so that the pastry doesn’t rise when blind baking. If you don’t have dry beans, you can use rice or something that will weigh it down and stop the pastry from rising
9. Bake for about 15 minutes and then let it cool

Filling:
1. In a food processor, whizz the almonds until it becomes a paste
2. You can, if you want transfer the almonds into a different bowl or continue in the size food processor, add the icing sugar
3. Add some of the butter so that the paste isn’t too solid
4. Scrape the vanilla pod and add it to the filling
5. Add some of the apple puree and mix it together until well incorporated. The mixture should not have a watery consistency, but also not too firm – try and keep it without lumps and a soft batter than you can pour.
6. If the mixture is too watery then add more ground almonds, if too hard then more puree/water
7. Cut the pears or apples into slices

Assembling the tart:
1. Spread the filling into the pastry case and spread the pear or apple slices evenly on top
2. You can press the apples or pears gently into the filling
3. Sprinkle the chopped walnuts on top
4. Bake in the oven for about 30 minutes.
Serve warm with a scoop of ice cream or whipped cream 😉

Ingredients

150g plain flour
100g wholegrain flour
½ tsp salt
2 tbsp sugar
100g butter, chopped
1 large egg

Ingredients for the filling:
1 vanilla pod
80g icing sugar
100g butter at room temperature
100-200g apple puree (optional)
200g almonds
25g walnuts, chopped

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