Transfer the pears to an 8-inch square baking dish. Wrap in plastic wrap and keep overnight at room temperature or refrigerate for longer storage. First, place the peeled, sliced pears in a large bowl and toss to combine with the vanilla, cinnamon, nutmeg, and teaspoon of salt. To make the latter, whip some heavy cream and add a pinch of cinnamon with a bit of sugar. Try serving this with softened vanilla or cinnamon ice cream, or, with cinnamon whipped cream. The tart can be served warm or at room temperature, sprinkled with some powdered sugar. Run a sharp knife around the edge and then remove the sides of the pan. Bake for 45 to 55 minutes or until the edges are golden and the center is set. In a bowl, mix the cinnamon with 2 TBSP.Squeeze remaining lemon juice evenly over pears. Remove the chilled pan from the refrigerator and arrange pears in tight concentric circles on top of the dough.Spread the batter in the prepared pan.Mix in the flour mixture (on low), until the batter just comes together. Beat in the eggs, one at a time, and then the vanilla. With an electric mixer, cream ½-cup butter and 1-cup sugar together on medium speed, until light and fluffy, about 3 minutes.In a small mixing bowl, whisk together the flour, baking powder, and salt.Peel, core and slice the pears to ½” thick, place them in a bowl and squeeze half the lemon juice over them. Butter and flour a 9” spring form pan.ripe pears (Bartlett, Concorde or Anjou), You can also bake it in individual ramekins if you want – either way it will be delicious! You can substitute apple for the pears, or, when is season, the more traditional black cherries. It is a variation of the French clafoutis and all it requires is a simple batter and some sliced pears on top. Transfer to the oven and bake for 30 mins, or until the filling is cooked through.This is a really easy recipe for a pear tart, for those days that you don’t have the time to make a pie shell, bake it blind, prepare the filling and bake it again! If you happen to have a few ripe pears sitting in your fruit bowl, and crave something warm and comforting, then this is the perfect fruit dessert to make.Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.Add the plain flour and mix well to combine.Add one egg at a time to the butter mixture and mix well, before adding the next until all the eggs are mixed into the butter and sugar.
For the filling, mix the butter and sugar together in a bowl until light and fluffy.Transfer to the oven to bake for ten minutes, or until golden-brown. Roll the pastry out on a clean, floured work surface to line a 20cm/8in pie tin. Remove the dough from the fridge and unwrap.Wrap in cling film and chill in the fridge for 40 mins. Add the egg and stir until the mixture just comes together as a dough.Alternatively, rub the butter into the sugar and flour with your fingers. For the pastry, place the flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.
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