Pear, creme fraiche and walnut crumble tart
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
- Line a 18cm pie tin with pastry and brush with an egg white. Chill till ready to use.
- 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.
- 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".
- Assemble the tart by filling the pastry base with the pear mix, then patting down the crumble topping over the top.
- 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.
http://www.bite.co.nz/recipe/5779/Pear-creme-fraiche-and-walnut-crumble-tart/
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