Sunday, 16 March 2014

Mon Petit Déjeuner - Pear Cranberry Almond Tart

Even since I start baking, Sunday become the most exciting day of the week. Which mean I get to try all sort of recipe I had in mind during the week made them and get my family to taste testing. Most of the times I will make savoury breakfast like big breakfast, Baked egg or open sandwich etc. But you know some day you just feel like something sweet for breakfast like pancake or Danish pastry. And this Sunday I was craving for tart. 
To be honest, even though I love baking a lot, but when it comes to making tart or pastry, those require couple of hours work in kitchen, I’m not as keen to make it. So I found this Pear tart a very easy way of satisfy my craving for tart. I also got these very stereotype imagine of pear. I think pear is belongs to tart for some reason, they just seem like a perfect match. The crunchy tart shell with soft, tender and sweet pear work out in a perfect balance.

Hope you enjoy this loving Pear Cranberry Almond tart with a couple of coffee in a sunny day like I do. Which I was lucky enough today that once I finish my breakfast, it was thunderstorm and hailstone at the same time which is crazy.

P.S. Wish you all have a wonderful St Patrick’s Day tomorrow.


100g butter room temperature
1/2 almond meal
1/2 cup sugar
1 egg
1 teaspoon vanilla Essence
1 cup plain flour
1/2 teaspoon baking powder
1 pinch of salt
2 pears, peeled, quartered and cored
1/2 cup cranberry
1 tablespoon lemon juice
1 tablespoon sugar
1) Preheat oven to 170C. Grease tart pan with oil.

2) Sift flour, almond meals and baking powder together. Set aside.

3) Beat butter, salt and sugar until pale and creamy.

4) Add egg and beat until combined.
5) Add flour in and beat in low speed until it forms dough.

6) Add in cranberry and beat at low speed for 10 seconds.

7) Spread the dough in the tart pan.

8) Toss the pear with lemon juice and sugar. Arrange the pears in the dough, press gently into the dough.

9) Cover the edge with foil prevents the edge brown too quickly.Bake for 50 minutes or until skewer come out clear.
10) Combine 1 tablespoon sugar and 1 teaspoon water. Brush over warm tart.

Bon Appetite.