Pear, maple and calvados custard tart
PHOTOGRAPHS: BEN DEARNLEY. FOOD STYLING: KIRSTEN JENKINS
SERVES 8. HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR 5-12 MIN, PLUS CHILLING AND COOLING
NEXT MONTH
Sugar and spice and all things… Gingerbread
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
• 150g plain wholemeal flour, plus extra for dusting
• 100g chilled unsalted butter, cubed
• 55g light soft brown sugar
• 2 medium free-range egg yolks (see tip) FOR THE CALVADOS CUSTARD FILLING
• 2 medium free-range eggs
• 110g caster sugar
• 30g light soft brown sugar
• 30g plain flour
• Finely grated zest and juice ½ lemon
• 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 fine crumbs in a food processor. Add the egg yolks, then pulse until the mixture starts to clump together. (Alternatively, put the flour, sugar and salt in a bowl and rub in the butter with your fingertips until crumbs form. Add the yolks and cut in with a butter knife until the mixture begins to come together.) Tip out the dough and shape into a disc. Wrap tightly, then chill for an hour to rest (see Make Ahead).
2 Heat the oven to 200°C/180°C fan/ gas 6. Roll out the pastry on a lightly floured work surface to 3mm 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, then bake for 40-45 minutes or until just set with a slight wobble in the centre. Leave to cool to room temperature, then carefully remove from the tin and chill until cold.
4 Put the maple syrup in a small pan over a high heat and cook for 2 minutes or until thickened. Leave to cool for 10 minutes, then drizzle over the tart and serve sliced with a dollop of soured cream, if you like.
PER SERVING 397kcals, 19.2g fat (10.9g saturated), 6g protein, 48.9g carbs (33.3g sugars), 0.1g salt, 2.6g fibre