Pear and Plum Tart

This tart uses brioche dough instead of short pastry.  I had a big batch of brioche dough that I used for different baking, and this is one of the baking.

The base is light but spongy, and buttery enough as you have in shortcrust pastry.  Reheat the tart to be eaten warm.
Brioche dough can be prepared earlier, and it freezes well.  At any time I wish to have the tart, the dough is readily available that is a big help.

In my town pear is not expensive at the moment, but it is a good idea to buy pears when they are in season.  Buy in bulk, and preserve them.  I saw some plums in the market, they are not cheap yet, but within a month or so they will be.  It is time to make jams, or cook and freeze them.

For the tart: poached pear in syrup can be delicious and sweet, but to make it better, I added plum jam which gives some sour taste or a tart taste, it provides extra rich flavour.

Pear and Plum Tart

Serve warm with ice cream, or cold with whipped cream.  I like simply as it is to go with small black coffee.

Cook the fruits a week before if you wish, refrigerated to be on the safe side.  I did home make plum jam, and I reduced the sugar, it was still sweet but slightly runny as I wanted it to be.

Pictures and explanations are clear enough, and I wish you will be able to follow what you have to do.  Give it ago to bake this sweet-tart, it is delicious to be served on a hot day too.  It can be a holiday treat for the family.

The Preparation

Poaching syrup: 2 cups white sugar, 1 cup red wine, 2 cloves, 1 cinnamon stick
Cook over medium heat, for 3 minutes until the sugar is dissolved.

Peel 3 unripe pears, halved and cored.  Put them in the poaching syrup, cook
bring to simmer for 6 minutes, lower the heat, cover the cooking pot and cook
over very very low heat for another 20 minutes until the pears are soft.

Half cup of plum jam and 1 tablespoon hot water mixed together,55 g almond meal,
place the cooked pear on a tray to cool.

Mix in the almond meal with the warmed soft plum jam and mix together

The beautiful red colour of almond meal and plum jam mixture

Brioche dough, roll and spread to make a thin round shape for the base\
of the tart

Place the dough over a lined round baking tray and spread the almond evenly
and jam mixture over the base of the tart.

Cut each pear into six and place the pears on top.

Bring the edge of the dough base over the filling, but not covering it
Bake in a preheated hot oven at 190 degrees C for 10 minutes, reduce to 160 C
 bake 20 minutes longer (cover the top with baking paper)

Freshly baked plum and pear tart

The tart does not look good-half side is burnt.  My oven door needs fixing (it does not close properly) that make the circulation of the heat uneven.

If you don't have brioche dough, use sweet short pastry instead.  Another good pastry is sour cream pastry, which is very easy to prepare and to work with.

The tart is my last baking for the year.


Thanks for visiting, until next post.
Susy