Pear and crème fraîche tart
| Serves: | 8-10 |
Ingredients
- 4 pears, peeled, halved and cored
- 4 eggs, lightly beaten
- 1/2 egg yolk
- 1 tbsp maple syrup
- 2 x 250 g tubs crème fraîche
- 200 g butter, softened
- 4 tbsp 1,5 L milk
- 1 x 10 g sachet Instant dried yeast
- 125 g caster sugar
- 450 g Flour
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Cooking Instructions
- For the brioche, combine the flour, sugar and yeast in an electric mixer fitted with a dough hook.
- Whisk the eggs and milk in a jug, then add to the flour mixture and knead until well combined.
- With the motor running, add the butter in batches, combining well before adding more.
- When all the butter is added, knead until the dough is smooth and elastic, about 7 - 8 minutes.
- Transfer to a lightly buttered bowl, cover loosely with a clean tea towel and set aside to rest in a warm place until doubled in size for 1 - 2 hours.
- Thinly slice the pear halves lengthways, holding them together to retain the shape.
- Whisk the crème fraîche, maple syrup and egg yolk in a bowl.
- Preheat the oven to 180ºC.
- On a lightly floured surface, roll out the dough to a 30cm round. Fold 5cm of the edge inwards to form a border, then spread the crème fraîche mixture within the border and arrange the pear halves on the top. Cover loosely with plastic wrap and set aside to rise for about 30 minutes.
- Bake the tart for 25 – 30 minutes or until golden and the custard has set.
- Serve warm or at room temperature with extra crème fraiche on the side.
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