Cook and Drink

Always a pleasure to serve a tartelette, with lemon, with blackberries, with raspberries or in this case with pear. The challenge is to capture the delicate flavour of the pears.
Making the filling is simple and quick. Making the pastry requires much more time. Feel free to use ready-made pastry!

What You Need

• Filling
  • Pears
  • Butter
  • Lemon Juice
• Pâte Sucrée
  • 50 grams of Unsalted Butter
  • 40 grams of Caster Sugar
  • 125 grams of All Purpose Flour
  • 1 gram of Salt
  • 1 organic egg
  • Water (optional)

What You Do (Filling)

1. Peel and core the pears
2. Chop coarsely
3. Melt the butter
4. Add some water
5. Slowly cook the pears until soft
6. Taste and perhaps add a drop of lemon juice
7. Pass gently through a sieve, without applying pressure. You want as much liquid as possible without damaging the texture of the pears
8. Set the pears aside and allow to cool.
9. Reduce the liquid until it becomes thick

What You Do (Pastry Case)

1. Combine sugar, flour and salt
2. Dice butter, add to the mixture and combine. Use a hand mixer with kneading hooks
3. Beat the egg and add
4. Use your hands to make the dough. It should not be sticky, so it must be easy to make a ball. If too dry, add just a bit of water. If too wet, add some flour
5. When done, remove from the bowl and wrap in kitchen foil. Store in the refrigerator for at least two hours. It can be stored for a few days.
6. Flour your work surface and roll out the pastry to a circle a larger than the top of the tartelette forms. The dough should be approximately 2 or 3 mm thick
7. Coat the forms with butter
8. Line the forms with the pastry. Press the pastry well into the sides and bottom. Use a knife to remove the excess dough
9. Cover and let rest for 30 minutes in the refrigerator
10. Preheat the oven to 190 °C or 375 °F
11. Use a fork to prick small holes in the pastry
12. Line the forms with greaseproof paper or aluminium foil, add baking beans and bake blind for 10 minutes
13. Remove the paper and the baking beans
14. Reduce the oven temperature to 160 °C or 320 °F
15. Transfer back to the oven for 5 minutes or until golden
16. Transfer to a wire rack and let cool

Assembling the Tartelette

1. When the pastry cases are completely cool, add the pears
2. Use a spoon to drizzle the pear-syrop on top of the pears
3. Serve immediately