PEAR TART

I love to cook pears and I love pears included in my puddings. This tart is simple, rustic and divine. This rustic tart will work beautifully throughout the year with all varieties of fruit.

Serves 8-10

Ingredients

1 cup flour

2 tsp sugar

Pinch salt

4 Tbsp butter, cold and cut into cubes

2 Tbsp buttermilk or thinned unsweetened yoghurt

3 Tbsp iced water

Filling

3-5 pears, peeled, cored and sliced into even sized slices

1 lemon, zest and juice

1 Tbsp ground almonds or hazelnuts

2-3 Tbsp raw sugar

Pinch ground ginger

Icing sugar to glaze

Method

Begin by making the pastry: Add the flour, sugar and salt together and mix to combine (this can be done by hand or in food processor). Add the cold butter and blend quickly into the dry ingredients until coarse breadcrumb consistency is achieved.

Mix the buttermilk and water together and add this in stages until you get a manageable dough (not to sticky and not to dry). Wrap in plastic wrap and refrigerate for 30 minutes.

Whilst the pastry is resting get started on the pear filling. Add the sliced pears to a bowl and gently toss through the sugar, lemon, ginger and ground nuts. Set aside.

Preheat the oven to 180C

Roll the pastry on a lightly floured piece of baking paper into a large circle about 18-20cm in diameter. Transfer to a baking tray.

Arrange the pears in a mound in the centre of the dough, leaving a 6cm edge. Fold the edge over the filling. It will only cover the pears partially as you want an exposed centre.

Bake the tart for 20minutes, and then take a look at it, if colouring up to fast reduce the oven temperature to 160C continue to bake for another 20 minutes, or until the pears are tender and the crust is golden brown.

In the last 5 minutes of cooking remove from oven and dust the pastry heavily with the icing sugar. Return to the oven and the icing sugar will glaze the tart beautifully.

Remove from the oven and cool slightly before serving with freshly whipped cream or vanilla ice cream.

SAUTEED SPRING GREENS WITH WHITE BEANS AND GARLIC

Fresh spring greens with their peppery, crisp taste go so well with creamy white beans and a pinch of chilli. This is great served simply as an appetiser or alongside a grilled pork chop or juicy fillet of fish.

Ingredients

Serves 4