Sweet and flavoursome, the nashi pear makes a great afternoon snack. But pair them with butterscotch and bake them in the oven and this juicy fruit takes on a whole new dimension.
2 cups plain flour
1 cup almond meal
160g butter, diced, chilled
300ml pouring cream
2 egg yolks
1/3 cup firmly packed brown sugar
2 tbsp butterscotch schnapps
2 nashi pears, peeled, halved, cored
1 Preheat oven to 200˚C. Grease a 35cm x 12cm x 3cm deep rectangular fluted tart pan.
2 Place flour and almond meal into a food processor and pulse for 30 seconds until combined. Add butter and process until mixture resembles fine breadcrumbs. Add 1 egg and process until a pastry forms. Turn onto a lightly floured surface and lightly knead until dough comes together. Form into a 2cm-thick round disc. Wrap in plastic film and refrigerate for 30 minutes or until firm.
3 Roll pastry out between 2 sheets of baking paper until 5mm thick and large enough to line prepared tart pan. Line pan with pastry and trim by running rolling pin over top of pan. Prick base of tart with a fork 8 times. Place in freezer for 10 minutes.
4 Line pastry with a sheet of baking paper. Cover with dried beans, rice or baking beads. Bake in preheated oven for 10 minutes. Remove beads and baking paper. Bake for 10 minutes or until light golden. Set aside to cool. Reduce oven temperature to 160˚C. Pour the cream into a saucepan and place over a medium heat. Cook for 4 minutes or until cream is hot – do not boil. Remove from heat.
5 Whisk remaining egg, egg yolks and sugar in a bowl until well combined. Slowly add the hot cream, stirring until combined. Stir in schnapps. Place pear halves evenly along length of pastry shell. Place tart onto a large, heavy baking tray. Gently pour custard over pears. Bake for 30-40 minutes or until custard is light golden and set. Serve tart cold or warm.