Farmer's pear pie

Ingredients

Shortcrust base

155 grams (5.5 ounces) flour
55 grams (1.9 ounces) powdered sugar
60 grams (2.1 ounces) butter
1 egg yolk
15 milliliters (1 tablespoon) ice water
5 milliliters (1 teaspoon) lemon zest
1 pinch salt

Custard

250 grams (8.8 ounces) mascarpone
100 grams (3.5 ounces) granulated sugar
2 eggs
16 grams (2 tablespoons) corn starch
4 pears
50 grams (1.8 ounces) almond petals and pumpkin seeds
vanilla to taste

Equipment

Blender or Food Processor
Essential for making the shortcrust base quickly and efficiently. Remember to pulse in short bursts to avoid over-mixing.
Rolling Pin
Helps in rolling out the dough evenly. If you don't have one, a clean wine bottle can be a great substitute.
Tart Pan or Detachable Baking Dish
A tart pan with removable bottom makes life easier when serving. If using a baking dish, form the sides of the tart by hand.
Parchment Paper
Prevents the dough from sticking and ensures an even bake. It's also handy for rolling the dough.
Whisk or Electric Mixer
To whip the mascarpone and other custard ingredients until smooth and creamy.
Peeler and Knife
Essential for peeling the pears and slicing them evenly.

Instructions

Step 1

1. In a large bowl, mix the flour with the powdered sugar, salt, and lemon zest. Add the diced cold butter and blend until the mixture resembles coarse crumbs. Add the egg yolk and blend again. Finally, add the ice water and continue blending until the dough begins to form.

Step 2

Tip: Use a food processor to speed up the process of blending these ingredients.

Step 3

2. Shape the dough into a ball, wrap it in plastic wrap or place it in a plastic bag. Refrigerate for at least 30 minutes.

Step 4

Tip: The dough can be made a day ahead and refrigerated overnight for more convenience.

Step 5

3. Preheat the oven to 200°C (392°F). Line the bottom of your mold with parchment paper and grease the sides with butter.

Step 6

Tip: Use a non-stick tart pan for easier removal of the pastry.

Step 7

4. Roll out the dough between two sheets of parchment paper to a thickness of 0.3-0.5 mm (0.15 to 0.2 inches). Transfer the dough to the mold and trim any excess. For a tart pan, cut off excess dough with a knife; for a detachable baking dish, form the sides by hand to a height of 2.5-3 cm (1 to 1.2 inches).

Step 8

5. Cover the dough with foil or baking paper and fill it with pie weights, dried beans, or peas to prevent it from puffing up.

Step 9

Tip: If you don't have pie weights, dried rice or beans work just as well.

Step 10

6. Bake for 15 to 20 minutes. Remove the weights and foil and let the crust cool in the mold.

Step 11

Tip: If the crust edges are browning too fast, cover them with a strip of aluminum foil.

Step 12

7. In a large mixing bowl, whip the mascarpone, granulated sugar, eggs, and corn starch until smooth. If the custard is very thick, add 2 to 3 tablespoons of milk. Then add vanilla to taste.

Step 13

Tip: Ensure the mascarpone is at room temperature for easier blending.

Step 14

8. Peel the pears, cut them in half, and remove the seeds. Sprinkle them with lemon juice to prevent browning.

Step 15

Tip: Use a melon baller to easily scoop out the seeds from the pear halves.

Step 16

9. Spread the custard over the cooled crust and smooth it out. Arrange the pear halves evenly on top, cut side down. Sprinkle almond petals and pumpkin seeds over the top.

Step 17

10. Bake the pie for 35 to 40 minutes at 170°C (338°F) until it is golden brown.

Step 18

Tip: Let the pie cool completely before slicing to ensure the custard sets properly.

Servings

Imagine the thrilled faces of your guests when you present this heavenly tart, fresh from the oven. Serve it warm alongside a scoop of vanilla ice cream for an indulgent treat, or pair it with a dollop of whipped cream for a classic touch. If you're looking to add a bit of sophistication, a sprinkle of powdered sugar on top can work wonders in presentation. For a more casual setting, consider serving the tart with fresh berries or a drizzle of honey. It makes a delightful addition to any brunch spread, especially when paired with a cup of fresh coffee or a refreshing mint tea. Got leftovers? This tart also tastes incredible chilled. Store it in an airtight container in the fridge, and enjoy slices over the next couple of days. You might find it tastes even better as the flavors meld together.

Variations

For a gluten-free version, simply swap out the all-purpose flour in the shortcrust base with a good-quality gluten-free flour blend. Make sure to check that all other ingredients, like cornstarch, are certified gluten-free to ensure your tart is safe for gluten-sensitive guests. Vegan friends, don't fret! Replace the butter with plant-based margarine, and use 2 tablespoons of chilled coconut oil in place of the egg yolk in the shortcrust base. For the custard, choose a dairy-free mascarpone and substitute the eggs with a mixture of 2 tablespoons of flaxseed meal and 6 tablespoons of water. Swap out honey for maple syrup if you'd like to drizzle some sweetness over the top.

Faq

How do I prevent my shortcrust base from shrinking?
Make sure to chill your dough for at least 30 minutes before baking, and use pie weights to help it hold its shape in the oven.
Can I use a different type of fruit?
Absolutely! Apples, peaches, or berries all make excellent substitutes for pears in this recipe.
How can I tell if my custard is done?
The custard should be set but still slightly jiggly in the center. It will continue to firm up as it cools.
Can I make the shortcrust base ahead of time?
Yes, you can prepare the dough and keep it chilled in the refrigerator for up to 2 days, or freeze it for up to a month. Just thaw it in the fridge overnight before using.
How do I evenly roll out my dough?
Roll the dough between two sheets of parchment paper to avoid sticking and ensure an even thickness.
What if I don't have mascarpone?
Ricotta cheese or cream cheese can be used as a substitute, although it will slightly alter the flavor and texture.