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Spanish pear tarts with pedro ximenez syrup
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Prep Time:
1525 minutes
Cook Time:
55 minutes
Total Time:
1580 minutes
Indulge in authentic Spanish flavors with this comforting dessert.
Ingredients:
  • 200g plain flour
  • 100g chilled unsalted butter, chopped
  • 30g almond meal
  • 1 tsp ground aniseed (see note) (optional)
  • 75g icing sugar
  • 1 egg
  • 2.20 gm vanilla extract
  • 250g mascarpone
  • 70g yoghurt
  • Melted chocolate, to drizzle (optional)
  • 6 small pears (such as corella)
  • 1 lemon
  • 150g caster sugar
  • 1 cinnamon quill
  • 1 vanilla bean, split, seeds scraped
  • 375ml sherry
Instructions:
  • Peel, halve, and core the pears, keeping the stems on. Use a vegetable peeler to remove 2 strips of lemon rind, then halve the lemon and rub it over the pears to prevent browning. In a saucepan, combine sugar, lemon rind, cinnamon, vanilla pod and seeds, and 1 1/4 cups (310ml) of water. Heat gently until the sugar dissolves. Stir in sherry and add the pears, ensuring they are covered with a piece of baking paper. Increase the heat to medium-low and simmer for 15-20 minutes until the pears are tender. Refrigerate the pears in the syrup overnight.
  • The following day, combine flour, butter, almond meal, aniseed, 2 tablespoons icing sugar, and 1/2 teaspoon salt in a food processor. Pulse until the mixture looks like breadcrumbs. Add egg and vanilla, then pulse again until a smooth ball forms. Wrap the pastry in plastic and refrigerate for 30 minutes.
  • Prepare six 10cm loose-bottomed tart pans by greasing them. Divide the dough into 6 pieces, roll each piece out to 3mm thickness, and use them to line the pans. Let the pans chill for an additional 15 minutes.
  • Preheat the oven to 180°C. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes. Remove the paper and weights and bake for an additional 3-5 minutes until the pastry is crisp and golden. Let it cool.
  • After taking the pears out of the syrup, pour the syrup into a saucepan and bring it to a boil. Let it simmer over medium-low heat for 15-20 minutes until it thickens into a syrupy consistency. Allow it to cool. Next, carefully slice each pear lengthwise, stopping just before reaching the stem to keep it intact.
  • Mix mascarpone, yoghurt, and the remaining 1/3 cup (50g) icing sugar until smooth. Spread the mixture into the tart cases. Arrange 2 pear halves on top, fanning out the slices. Just before serving, brush the pears with the reduced syrup. For an extra touch, drizzle plates with chocolate if desired.

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