When asked from Hop’La cooperative to imagine a recipebased on a syrup pears, I immediately thought about the Nathalie’s recipe, seen on Instagram! I found her little pears so cute that I immediately wanted to make those little pear-shaped tarts!
The recipe is very simple: a crumbly shortbread crust, pears in syrup, all slightly caramelized brown sugar … a delight for tea or dessert!
Shortcrust Pears Tarts
For the crust
- 2 1/2 g cups flour 250
- 1/2 g cup unsalted butter 125
- 1/4 g sugar 50
- 1 egg yolk
- 2 g Tbsp. cold water 30
- 1 pinch of salt
For the filling
- 6 in pear halves syrup
- 1 in egg yolk diluted a little milk
- brown sugar
- First prepare the pastry: put the cold butter and flour in a bowl, and sand between your fingers until the butter is absorbed.
- Add the sugar, water and salt, and mix without too much stress. Put the dough into a ball and place in the fridge for 1 hour wrapped in cling film.
- Preheat oven to 350°F. Drain the pears and dry them with a paper towel.
- Roll out the dough to a thickness of 4 mm, cut to pear shapes and place them on a baking sheet lined with parchment paper. Also cut 12 small leaves to decorate the biscuits.
- Glaze with egg yolk diluted in a little water and then place the halves sliced pears on the dough and sprinkle with brown sugar.
- Bake for 15 minutes, then let cool before serving.