A sweet recipe of pear tart and pistachio supreme, with a hint of citrus fruits, all on a crispy puff pastry: the ideal snack!
1 pre-spread pure butter puff pastry dough
3 pears (Beurré Hardy or Comice)
30 cl Earl Grey tea
1 cm fresh ginger cut into slices (optional)
1 jar of pistachio supreme
1 sprig of fresh rosemary
A few candied orange needles.
Preheat the oven to gas mark 6 (180°). Peel the pears, open them in half, remove the seeds and place them in a baking dish with the rosemary and ginger scattered. Sprinkle them with 5 tsp. tablespoons of tea.
Line a pie dish with a sheet of parchment paper and place the dough leaving an overflow of 3 cm. Roll this overflow towards the inside of the mold to obtain a round of dough hemmed and thicker than 1 cm. minimum. Flatten the edges with the tines of a fork. Cover with parchment paper and spread some dried vegetables on top. Bake together, the dough for about 30 minutes or until dry and golden, and pears 20 minutes or until they are tender at heart, basting them regularly with tea and turning them halfway through cooking.
Remove the pulses and baking paper. Let the dough cool, drain the pears. Spread a generous layer of pistachio supreme on the tart base and spread the well-drained pear halves in stars on top. Slash them lightly with the tip of a knife, sprinkle each pear, without soaking the dough, with a little cooking juice and sprinkle with candied orange needles.