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The simple pear tart

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A great classic from our childhood to pass on and share with our children! Pears are sweeter and juicier than apples, giving this pie a very sweet and cheerful flavour while being super simple to make.

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Ingredients:

For the shortcrust pastry :

- 100 g of butter at room temperature or softened for a short time in the heat -

- 200 g T55 or T65 flour

- 1 egg

- 1 small amount of vanilla powder or a sachet of vanilla sugar

For the filling:

- 4-5 nice, slightly ripe organic pears

- 2 tablespoons caster sugar

- 2 tablespoons of icing sugar after baking 100 g organic sugar

Preparation:

The dough:

Mix the sugar, soft butter, vanilla and egg in a bowl.

When the mixture is homogeneous, add the flour and knead the ingredients into a ball. Add a little flour if the dough sticks too much or, on the contrary, if it crumbles, a little water (by teaspoonfuls) Turn on the oven to 180°.

On a piece of greaseproof paper, sprinkle some flour and spread the dough on 1/2 centimetre. Place this dough with the paper in a pie dish. Line the tin, cutting the paper to fit the tin. Prick the pastry with a fork. Cut the pears into quarters and then into strips and place them on the pastry. Sprinkle with sugar and bake for 30 minutes.

After baking, sprinkle with icing sugar or top with two spoonfuls of pear-vanilla jam!

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Pear-vanilla jam 

We often associate jams with summer and it is true that we have more time and desire to save summer fruits for winter. But pear jam is a real treat that is little known and worth a try!

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Ingredients:

- 1kg of ripe organic pears

- 1kg organic sugar

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Preparation:

Peel and core the pears.

Cut them into very small pieces and place them in a cast iron casserole or large saucepan.

Add the same amount of sugar and leave to marinate for 6 hours or overnight. After this time, heat the pear-sugar mixture, keeping an eye on it and stirring regularly.

During this time, prepare the already clean jars by boiling them (jars and lids) and wiping them with a clean cloth. When the jam comes to a rolling boil, lower the heat and cook for 30-40 minutes. The jam should boil and foam. You can remove the foam or keep it. When the jam is cooked you can put the blender in the large pan to homogenise the jam.