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Home > Recipes > Pear, creme fraiche and walnut crumble tart

Pear, creme fraiche and walnut crumble tart

Grant Allen

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Pear, creme fraiche and walnut crumble tart

No ratings yet

I used bought short pastry to line the pie dish, Maggie made her own.

Ingredients

4 Pears
1 sheet Sweet short pastry
12 g Caster sugar
75 g Creme fraiche
45 g Walnuts
½ Lemon
135 g Caster sugar
145 g Flour
125 g Unsalted butter
25 g Crystallised ginger

Directions

  1. Line a 18cm pie tin with pastry and brush with an egg white. Chill till ready to use.
  2. Slice 4 pears (skin on) and mix with 12g of caster sugar, 75g creme fraiche, 45g chopped roasted walnuts and the zest of half a lemon. 
  3. To make the crumble, process 135g of caster sugar, 145g plain flour 125g unsalted butter and 25g of crystalised ginger till this starts to "clump". 
  4. Assemble the tart by filling the pastry base with the pear mix, then patting down the crumble topping over the top. 
  5. Sit on a baking tray and place into a preheated oven (200C) for 30 mins or until the pastry base is cooked. Remove from the oven and rest for 15 mins. Maggie served this with a beautiful elderberry and vanilla ice cream. Plain vanilla would be just as good.
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http://www.bite.co.nz/recipe/5779/Pear-creme-fraiche-and-walnut-crumble-tart/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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