Pear and macadamia tart

Adapted from a recipe by Anna Gare

We eat this heavenly tart when it’s warm, served with double cream, though it’s also delicious cold.

Time

1 hour 25 minutes total: 1 hour 5 minutes attended, 20 minutes unattended

Storage notes

Keeps in the fridge for up to 3 days.

Difficulty

moderate

Special requirements

flan tin

Yield

840 g (servings 6 –8)

Ingredients

Weight

Volume

Procedure

Butter

125 g

—

Caster sugar

150 g

—

Lime zest

½ lime

Preheat the oven to 180°C / 356°F.

Beat to a creamy consistency, about 2 minutes.

Egg

50 g

1 large

Add to A and beat until the mixture is light and creamy, about 2 minutes.

Macadamia nuts

150 g

1⅛ cup

Blend in a food processor until they are the consistency of meal.

Self-raising flour

60 g

Add to macadamia meal C and combine.

Fold into the tart mixture B until well combined.

Butter

14 g

3 pats

Line a long 24cm flan tin with foil, taking care not to pierce the foil. Generously rub the butter over the base of the tin.

Honey

21 g

1 tbsp

Drizzle over flan tin E.

Lime zest

½ lime

Sprinkle over honey in flan tin.

Pears, each cut into 3 even slices from top to bottom

450 g

2 large

Arrange head to tail in the flan tin.

Macadamia nuts

35 g

2 tbsp

Sprinkle around the pears in the flan tin.

Spoon the tart base mixture D over the top.

Bake for 45 minutes, until it’s golden on top.

Remove from the oven and let it rest for 30 minutes (so that it holds together). (Optional) Meanwhile, make honey lime glaze J.

Turn out the tart, upside down, onto a long platter.

Honey

80 g

⅓ cup

Lime juice

40 g

1 lime yields

Cognac

20 g

4 tsp

Combine in a small saucepan over low heat and cook for about 1 minute, until honey is melted.

(Optionally) Flambé.

Bring to the boil and simmer for about 3 minutes, until thickened slightly.

Pour over the turned-out tart.

Notes

Tip: If you can get Reynolds non-stick pan lining paper, use it in step 6. Otherwise, in step 6, scrunch the foil gently before lining the pan. This will make it easier to line without piercing the foil.

The sauce is optional and the tart is delicious without it.

Making ahead

You can make the whole tart up to 24 hours in advance and store in the fridge until ready to bake, 1 hour 30 minutes before service.

Nutrition

Serving size 140 g; calories 433.2 kcal, kilojoules 1812.2 kJ, protein 3.5 g, carbohydrates 35.7 g, sugar 28.3 g, fat 30.1 g, saturated fat 11.8 g, unsaturated fat 31 g, trans fat 0.6 g, fiber 3.7 g, cholesterol 62.9 mg,

Author bhsimon

Yield

Servings

–

Serving size 105–140 g

Serve	Per serve
Energy (kcal)	433.2
Energy (kJ)	1812.2
Protein (g)	3.5
Fat (g)	30.1
Carbs (g)	35.7
Sugars (g)	28.3
Fiber (g)	3.7
Sodium (mg)	232.6
Cholesterol (mg)	62.9

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