Tasmanian Pear Tart

Ingredients

In this adaptation, we have transformed the Swiss Le poirat into a Tasmanian Pear Tart by incorporating local ingredients and flavors. The original recipe typically uses Swiss pears and traditional Swiss spices, while our version highlights the unique taste of Tasmanian pears and incorporates Tasmanian pepper for a distinctive twist. The crust remains buttery and flaky, but the overall flavor profile has been adapted to suit the Tasmanian cuisine. We alse have the original recipe for Le poirat, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4-5 Tasmanian pears, peeled, cored, and thinly sliced 4-5 Tasmanian pears, peeled, cored, and thinly sliced
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon Tasmanian pepper 1 teaspoon Tasmanian pepper
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 45g, 22g
• Protein: 4g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a separate bowl, combine the sliced pears, brown sugar, lemon juice, Tasmanian pepper, and cornstarch. Toss gently to coat the pears evenly.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Transfer the dough to the pan and press it gently into the bottom and sides.
6. 6.
   Arrange the pear slices in an overlapping pattern on top of the dough.
7. 7.
   Brush the beaten egg over the exposed edges of the dough.
8. 8.
   Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.
9. 9.
   Allow the tart to cool slightly before serving. Serve warm or at room temperature.

Treat your ingredients with care...

• Tasmanian pepper — Tasmanian pepper adds a unique and slightly spicy flavor to the tart. If you can't find Tasmanian pepper, you can substitute it with regular black pepper, although the taste will be slightly different.

Tips & Tricks

• For an extra touch of indulgence, serve the tart with a dollop of freshly whipped cream or a scoop of Tasmanian vanilla ice cream.
• If you prefer a sweeter tart, you can sprinkle a little extra sugar over the pears before baking.
• Make sure to slice the pears thinly and evenly to ensure even cooking and a beautiful presentation.
• If the crust starts to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.
• Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Tasmanian Pear Tart warm or at room temperature. It can be enjoyed on its own as a delightful dessert or paired with a scoop of Tasmanian vanilla ice cream for an extra indulgent treat.

Presentation advice

To enhance the presentation, dust the tart with a sprinkle of powdered sugar just before serving. You can also garnish it with a few fresh mint leaves for a pop of color.