This is an easy to make and succulent tart, made from pears glaced in honey-based caramel. Best served warm, with some icing sugar on top. Instead of pears, you may substitude with the same quantity of any other fruit
Ingredients: For the dough:
150 g white flour
2 tablespoons caster sugar
75 g cold butter, chopped
1 egg, lightly beaten
1 drop vanilla essence
For the filling:
60 g honey
250 g canned pears in syrup
1 teaspoon cornflour or potato starch
40 g sugar
125 mL cream
Directions: 1. To make dough, preheat the oven to 200 degrees C. Sieve the flour into a bowl, add butter and sugar and rub together with fingertips until the mixture resembles coarse breadcrumbs. Make sure that all of the butter is integrated in the dough. Make a hole in the middle, pour in the egg and vanilla essence and mix with hands, until the dough is beginning to form. If necessary, add some water. Knead the batter until smooth and shape into a ball. (Don't overknead , or it will become too hard). Wrap in plastic wrap and refrigerate for 20-30 minutes.
2. Pour the honey into small pan, bring to boil over a medium heat and cook until its colour darkens. Sieve the pears and reserve the liquids. Chop pears into cubes 1 cm wide, add to a honey caramel and stir.
3. In a small bowl beat together eggs, cornflour, sugar and set aside.
4. Roll the dough into a 3 mm-thick round and line with it shallow flan tin with the removable base, 18 to 20 cm in diameter. Cover the dough with baking paper and place beans or rice upon it. Refrigerate the dough for 5 minutes and then bake for 10 minutes. Remove the baking paper with beans. Spread the pear cubes on the baked dough, reserving honey in the pan. Pour over the egg mixture and bake for 12 minutes. Lower the heat of an oven to 170 degrees C and bake for additional 25 minutes.
5. Mix the honey caramel with reserved pear liquid and cook until thick and syrup-like. Brush the the top of the tart with syrup. Before serving sprinkle with icing sugar