Pear Tart from the Mini Oven

Name: Pear Tart from the Mini Oven
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 servings
Cuisine: Dutch
Ingredients: 200 g plain flour; 125 g cold butter, cut into cubes; 75 g caster sugar; 1 egg (medium); 1 pinch of salt; 4 ripe pears (e.g. Conference), peeled, cored, sliced; 2 tbsp soft brown sugar; 1 tsp cinnamon; ½ tsp ground ginger; 1 tbsp lemon juice; 2 tbsp potato starch; 1 tbsp melted butter (for brushing)

A golden-brown pear tart with juicy, fragrant autumn pears on a crisp, buttery pastry base — autumn at its finest.

Prep25 min
Cook50 min
Total75 min
Servings8 servings

Nutrition (approx.): 350 kcal per serving

Ingredients

200 g plain flour
125 g cold butter, cut into cubes
75 g caster sugar
1 egg (medium)
1 pinch of salt
4 ripe pears (e.g. Conference), peeled, cored, sliced
2 tbsp soft brown sugar
1 tsp cinnamon
½ tsp ground ginger
1 tbsp lemon juice
2 tbsp potato starch
1 tbsp melted butter (for brushing)

Preparation

Combine the flour, salt and caster sugar in a bowl. Add the cold butter cubes and quickly rub everything together with your fingertips until the mixture resembles coarse breadcrumbs, then add the egg and knead briefly until a smooth dough forms. Wrap the dough in cling film and leave to rest in the refrigerator for 15 minutes.
Peel the pears, remove the cores and cut them into even slices about half a centimetre thick. Toss the pear slices in a bowl with the brown sugar, cinnamon, ginger, lemon juice and potato starch until well coated, which will also help bind the juices during baking.
Preheat the bakeVIA mini oven to 180 degrees Celsius. Lightly grease a 24 cm round tart tin with butter and roll out the chilled dough on a lightly floured surface into a round large enough to cover the base and sides of the tin.
Place the dough in the tart tin and press it firmly against the sides. Prick the base several times with a fork to prevent it from puffing up, then spread the pear filling evenly over the pastry base.
Brush the surface of the pears and the pastry edges with the melted butter. Slide the tart into the bakeVIA mini oven and bake at 180 degrees Celsius for 45 to 50 minutes, until the edges are golden brown and the pears are tender and lightly caramelised.
Remove the pear tart from the bakeVIA mini oven and leave it to cool in the tin for at least 15 minutes before slicing. Serve lukewarm or at room temperature, optionally with a spoonful of crème fraîche or a scoop of vanilla ice cream.