Delicious UK - (10)October 2020

Pear,mapleand

calvadoscustardtart

SERVES8.HANDS-ONTIME 30 MIN,

OVENTIME1 HOUR5-12MIN,PLUSCHILLING

ANDCOOLING

MAKE

AHEAD

Begin the recipe at least

4 hours before serving so

the tart can chill. The pastry

dough will keep, wrapped, for 1-2

days in the fridge or you can make

the tart shell up to the end of step 2

up to a day before serving. The

finished tart will keep chilled in an

airtight container for up to 2 days.

FOOD

TEAM’S

TIPS

For a booze-free tart, omit

the alcohol and use 5 tbsp

water. Lightly whisk the

unused egg whites with a pinch of

salt, then freeze to use later.

FOR THE BROWN SUGAR PASTRY

• 150gplainwholemealflour,plus
  extrafordusting


• 100gchilledunsaltedbutter,
  cubed


• 55glightsoftbrownsugar


• 2 mediumfree-rangeeggyolks
  (seetip)

FORTHECALVADOSCUSTARDFILLING

• 2 mediumfree-rangeeggs


• 110gcastersugar


• 30glightsoftbrownsugar


• 30gplainflour


• Finelygratedzestandjuice
  ½lemon

IF YOU MAKE

ONE PUDDINGÉ

Seasonal pears are paired with a calvados custard and darkly sweet maple syrup in

this beautiful cover recipe from top Australian chef Emma McCaskill. Heavenly

Tart of the month

• 1 vanilla pod, split lengthways,
  seeds scraped


• 125g soured cream, plus extra
  to serve (optional)


• 4 tbsp calvados or brandy (see tips)


• 25g unsalted butter, melted and
  cooled


• 1 firm pear, sliced 2mm thick (with
  a mandoline ideally), pips removed


• 1 tbsp icing sugar


• 4 tbsp maple syrup

YOU’LL ALSO NEED...

• 20-22cm loose-bottomed tart tin;
  compostable baking paper;
  ceramic baking beans or raw rice

USEFUL TO HAVE

• Mandoline; food processor

1 For the pastry, whizz the flour,

butter, sugar and a pinch of salt to

finecrumbsina foodprocessor.Add

theeggyolks,thenpulseuntilthe

mixturestartstoclumptogether.

(Alternatively,puttheflour,sugar

andsaltina bowlandrubinthe

butterwithyourfingertipsuntil

crumbsform.Addtheyolksand

cutinwitha butterknifeuntilthe

mixturebeginstocometogether.)

Tipoutthedoughandshapeinto

a disc.Wraptightly,thenchillfor

anhourtorest(seeMakeAhead).

2 Heattheovento200°C/180°Cfan/

gas6.Rolloutthepastryona lightly

flouredworksurfaceto3mm

thick, then use to line the tin, letting

it overhang the edge. Chill for

30 minutes, then use a sharp knife

to trim off the excess pastry. Line

the pastry with baking paper, then

fill with baking beans/rice. Bake for

15 minutes or until golden at the

edges. Remove the beans/rice and

paper, then bake for 10-12 minutes

more or until the pastry is golden

and feels dry and sandy to the touch.

Leave to cool. Turn the oven to 160°C/

140°C fan/gas 3 (see Make Ahead).

3 For the filling, whisk the eggs,

sugars, flour, lemon zest and juice

and vanilla seeds until smooth.

Whisk in the soured cream, alcohol,

1 tbsp cold water and the melted

butter (the custard will be loose).

Pour into the cooled pastry case,

then arrange the pear slices on top,

overlapping slightly. Dust with icing

sugar,thenbakefor40-45minutes

oruntiljustsetwitha slightwobble

inthecentre.Leavetocooltoroom

temperature,thencarefullyremove

fromthetinandchilluntilcold.

4 Putthemaplesyrupina small

panovera highheatandcookfor

2 minutesoruntilthickened.Leave

tocoolfor 10 minutes,thendrizzle

overthetartandserveslicedwith

a dollopofsouredcream,if youlike.

PERSERVING397kcals,19.2gfat

(10.9gsaturated),6gprotein,

48.9gcarbs(33.3gsugars),0.1gsalt,

2.6gfibre

COVER

RECIPE

PHOTOGRAPHS: BEN DEARNLEY. FOOD STYLING: KIRSTEN JENKINS

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