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Pear and pomegranate tart
Pear and pomegranate tart
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Prep Time:
80 minutes
Cook Time:
65 minutes
Total Time:
145 minutes
Indulge in a stunning pear and pomegranate tart with fresh, seasonal ingredients.
Ingredients:
  • 60g butter, softened
  • 75g brown sugar
  • 1 Free Range Egg
  • 120g almond meal
  • 20.00 ml plain flour
  • 27.00 gm maple syrup
  • 40g pomegranate
  • 2 William Bartlett pears, cored, thinly sliced
  • Maple syrup, extra, to serve
  • Pomegranate seeds, extra, to serve
  • Coles Dollop Cream, to serve
  • 225g plain flour
  • 55g icing sugar mixture
  • 150g cold butter, chopped
  • 40.00 gm chilled water
Instructions:
  • Blend the flour, icing sugar, and butter in a food processor until the mixture resembles fine breadcrumbs. Add water and process until the dough just comes together. Shape the dough into a disc on a floured surface, cover, and chill in the fridge for 30 minutes.
  • Preheat oven to 200C. Roll out the dough on a floured surface into a 3mm-thick disc. Line a 21cm-round fluted tart pan with removable base with the pastry, trim the edges, and chill in the fridge for 15 mins.
  • Preheat oven to 200C. Blind bake pastry for 10 mins with paper and weights. Remove paper and weights, then bake for another 10 mins until lightly golden. Let it cool for 10 mins before reducing oven to 180C.
  • Cream the butter and sugar until pale and creamy using an electric mixer. Mix in the egg until combined. Stir in the almond meal, flour, and maple syrup until well combined. Spread this mixture over the pastry case, then sprinkle with pomegranate seeds and arrange the pear on top, pressing it into the almond mixture.
  • Bake for 45 minutes until golden and firm. Let it cool for 10 minutes before serving.
  • Enhance tart with more maple syrup and extra pomegranate seeds. Accompany with a dollop of cream.

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