This tart is not only visually appetizing, but it is also, totally scrumptious. Pears and apples are soaked in a fragrant, spicy mix of rum, cinnamon and star anise, then baked in a buttery dough. It is a super simple tart to make and a delicious way to showcase, the abundance of apples and pears on offer, this winter.
- South African
Cooking Time45 minutes
3 cups all purpose flour
2 tbsp sugar
1 level tsp salt
1 cup butter (chilled) finely chopped
1/2 cup ice cold water
1 egg whisked
APPLE AND PEAR FILLING
3 med apples, cored and thinly sliced (peeled if you don't like the skin on)
2 - 3 pears, cored and cut into slices, lengthways
4 tbsp brown sugar
2 tsp ground cinnamon
1 star anise
1 1/2 tbsp rum
2 tbsp butter (cut into squares)
Add the finely chopped butter, rubbing it into the flour, until it resembles course breadcrumbs.
Slowly, add the chilled water while working it into the flour mixture.
Knead it, until a dough is formed.
Wrap the dough up with cling film and refrigerate for at least 30 mins.
In a bowl, combine, sliced apples, sugar, cinnamon, star anise and rum.
Place the chilled dough onto a floured surface and roll it out, into a large circular shape.
Transfer it onto a baking tray, that has been lined with baking paper.
Arrange the apple and pear slices in the middle of the rolled out dough, leaving a 5- 7cm border. (If you would like, you can arrange some pear slices in a fan shape, in the center).
Dot, the cut butter, over the apples and drizzle with any leftover juices.
Fold the edges of the dough over the last row of apples/pears, crimping them, so as to keep the circular shape.
Brush the pastry casing with the whisked egg and sprinkle liberally with brown sugar.
Bake, in a preheated oven, at 180 degrees C, for approximately 45 minutes (until apples are cooked and the pastry is golden brown.
Serve immediately, with heaps of creme fraiche.