Rough Puff Pear Tart
For the pastry
150g unsalted butter, cubed and very cold
pinch of salt
80-100ml cold water
For the topping
3 large pears, not too soft
2-3 tbsp. Pear jam (or apricot jam), plus extra for glazing
For the egg wash
1 egg, beaten
a pinch of salt
Start by making the pastry. In a large bowl, combine the cold butter cubes with the flour and salt. Then add just enough water to bring everything together into dough. You should have large pieces of butter within the dough. On a floured surface, roll the dough away from you, to form a long rectangle. Fold the two short ends of the rectangle into the centre so that they’re over-lapping. Give the dough a quarter turn and repeat the process, rolling the dough into a rectangle and folding the two short ends into the centre. Cover the dough with clingfilm and chill 1 hour. Remove the dough from the fridge and repeat the rolling and folding process about three more times. Return to the fridge to chill for a further 30 minutes.
Preheat the oven to 180C. Remove the dough from the fridge and on a well floured surface, roll out the dough to form a circle, moving the dough constantly to prevent it from sticking. the round should be about 5mm in thickness and 30cm in diameter. I use a large serving plate to cut out a tidy circle. Using the rolling pin, transfer it to a baking sheet, lined with baking parchment.
Spread the jam onto the pastry, leaving a small border of about 1cm. Cut the pears into thin slices and arrange in a concentric circle around the pastry, making sure you leave the 1cm border.
Beat the egg with a pinch of salt, then using a pastry brush paint the egg wash around the border of the pastry, then fold the border inwards and paint again with the egg wash.
Bake in the preheated oven for 30-35 minutes, until the pastry is crisp and the pears soft. Leave to cool for about 10 minutes, then brush the pears with a little heated apricot or pear jam to give it a little shine. Serve with thick cream or crème fraiche.