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Pear & almond tart with spiced rum butter
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Prep Time:
75 minutes
Cook Time:
75 minutes
Total Time:
150 minutes
Ingredients:
  • 400g caster sugar
  • 1 vanilla bean, split
  • 4 beurre bosc pears*, peeled, cored, halved
  • 115g unsalted butter
  • 3 eggs
  • 120g almonds
  • 25g plain flour
  • 175g plain flour
  • 24.00 gm icing sugar, plus extra to dust
  • 100g unsalted butter, chilled
  • 1 egg yolk
  • 150g unsalted butter, softened
  • 32.00 gm light brown sugar
  • 100ml rum
  • 1.25 gm mixed spice
  • 1.25 gm ground ginger
  • 1/4 tsp ground cloves
Instructions:
  • In a saucepan, combine 285g of caster sugar, the vanilla bean, and seeds with 700ml of water. Bring to a boil, stirring until sugar dissolves. Reduce heat, add pears, and simmer until tender (around 20 minutes, adjust based on pear ripeness). Let the pears cool in the fragrant syrup.
  • For the pastry, combine flour and sugar in a food processor. Pulse until mixed. Add butter and pulse until mixture looks like fine breadcrumbs. Add egg yolk and pulse until dough forms a ball. Wrap in plastic wrap and chill for 30 minutes.
  • On a lightly floured surface, roll out the pastry and use it to line a 23cm loose-bottomed fluted tart pan. Chill in the refrigerator for 30 minutes.
  • Preheat your oven to 180°C.
  • Combine all ingredients in an electric mixer and beat until light and fluffy, about 5 minutes. Refrigerate the spiced rum butter, but remember to let it come to room temperature before serving.
  • Place a sheet of baking paper inside the pastry shell and fill it with rice or pastry weights. Bake in the oven for 10 minutes. Remove the paper and weights and bake for an additional 5 minutes, or until the shell is dry and crisp.
  • Allow to cool to room temperature.
  • In an electric mixer, cream butter and remaining sugar until pale and fluffy. Add eggs one at a time, alternating with almonds and flour. Spread almond mixture in the tart shell. Drain pears, pat dry, and nestle them into the almond mixture. Bake for 35-40 minutes until golden. Serve warm, sprinkled with icing sugar and a dollop of rum butter if desired.

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