Pear brioche tart with maple custard cream


Not only a lovely dessert, this tart doubles as a special breakfast treat. Any sort of pear works for the topping here, but it's also great with berries and stone-fruit.

You'll need

4 medium pears, peeled, halved and cored 120 gm crème fraîche 1 tbsp maple syrup 1 egg yolk   Brioche 450 gm (3 cups) plain flour 2 tbsp caster sugar 2 tsp dried yeast 4 eggs, lightly beaten 1 tbsp milk 200 gm butter, softened

Method

  • 01
  • For brioche, combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Whisk eggs and milk in a jug, then add to flour mixture and knead until well combined. With the motor running, add butter in batches, combining each addition well before adding the next, then knead until dough is smooth and elastic (7-8 minutes). Transfer to a lightly buttered bowl, cover loosely with a clean tea towel and set aside to rest in a warm place until doubled in size (1-2 hours).
  • 02
  • Thinly slice pear halves lengthways, holding them together to retain the shape. Whisk crème fraîche, maple syrup and egg yolk in a bowl.
  • 03
  • On a lightly floured surface, roll out the dough to a 35cm round. Fold 2cm of the edge inwards to form a border, then spread crème fraîche mixture within the border and arrange pear halves on top. Cover loosely with plastic wrap and set aside to rise (30 minutes). Meanwhile, preheat oven to 180C, then bake tart until golden and custard has set (25-30 minutes). Serve warm or at room temperature. It’s best eaten the day it’s made.

At A Glance

  • Serves 8 - 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool