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Thursday 15 May 2014

Sluttishly Simple: Slutty Pear Tarts

Q: What happens when you have pastry in the fridge and a pear in the fruitbowl?
A: Slutty pear tarts is what happens.

Tart case, cookie cutters, baking beans, greaseproof paper – be gone! All you need for this recipe is a pair of hands and a rolling pin. You don't even need a rolling pin actually - a wine bottle or a cling film tube does the job.

This is essentially a tart tatin, but with much less faff. The fruit steams inside the pastry, which remains lovely and crisp because it's cooked upside down. You don't even need sugar or butter because the pear caramelises its own juices on the baking tray. 

I have used this method with plums and pears and it's worked brilliantly. Serve with whatever you fancy, but if you're trying it with pears then chocolate sauce is a no-brainer. 

Slutty Pear Tarts with Chocolate Sauce (makes 2 individual tarts)
Preparation Time: 10 mins
Cooking Time: 15-20 mins

You will need:
  • 1 pear, halved with seeds removed
  • 100g sweet shortcrust pastry
For the chocolate sauce
  • 100g cocoa powder
  • 2tbsp icing sugar
  • 100ml double cream
Make it!
  1. Heat the oven to 180C/350F/Gas4.
  2. Roll your pastry out to the thickness of a pound coin.
  3. Place the pear halves, face down on your baking tray.
  4. Lay the pastry over and press to mould it to the shape of the pear, trimming any access pastry. Bake for 15-20 mins or until the pastry is cooked. Turn over and taadaaa.
  5. For the chocolate sauce, just put the ingredients in a pan and whisk over a low heat until it's all come together. Serve with ice-cream or cream. 


  1. Oooh, I've got a block of puff in the freezer. This is happening.

  2. Oooh, (me again), I've just realised how yummy this would be with a fig and goats cheese and a drizzle of honey.

  3. Yeah that would be bloody delish. I mean this is just a template...I am thinking of doing a peach with almond cream or an apple would be nice with custard....


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