Pear, vanilla and praline tart
- October 2015
- Serves 10-12
- Hands-on time 50, oven time 1 hour 10-25
A pudding full of flavour from pears, vanilla and praline. This recipe is a winner for any dinner party dessert.
- 39.5g (17.6g)
- 49.6g (33.1g)
This recipe makes more than you’ll need for 6 people, but the leftovers will keep in the fridge for 3 days (see Carina’s introduction). Warm through in a microwave or medium oven before serving.
This makes enough praline for quite a deep tart tin. If you only have a shallow one, freeze any leftover mixture, rolled into small flattened balls, then bake from frozen at 180°C/160°C fan/gas 4 until golden to make nutty biscuits.
Do add the water to the pastry at step 1, even if it looks like it doesn’t need it. It will make it much easier to roll out and use to line the tin.
Make the tart up to 24 hours in advance, then keep in a sealed container in a cool room or the fridge. Heat through 10-15 minutes to serve it warm. You can make the pastry on its own in advance. Wrap in cling film and keep in the fridge for 1-2 days or freeze for up to 1 month.
Rate & review