1. Tart pastry – Use your favourite tart crust! I am using a French Sweet Tart Crust called Pâte Sucrée which is an excellent buttery, flaky crust that’s simple to make and easy to work with. Easier and tastier than sweet shortcrust =, in my opinion!
2. Pears – Don’t get pears that are too soft because they’re more difficult to handle once cooked.
Alternatives to pears: Apricots or apples! (Aus: Jazz or pink lady are ideal, US: honey crisp). Peaches would work too. Poach until soft using the provided poaching recipe;
3. Lemon – For acidulating water, which stops the pears from going brown while you peel and core the remainder.
4. Vanilla – Alternatively, two used vanilla bean pods or 1/4 tsp vanilla powder
5. Checking pears – Don’t insert the knife on the top of the pears to check if they are cooked. The top is the presentation side but the slit will widen when the tart bakes and it looks unattractive! Check on the side or underside of the pear.
6. Storage – Keeps for 1 week. Can be frozen, but pear texture may suffer.