Pear Streusel Tart

If you like it sweet and fruity, here's another sweet recipe for you. I like this recipe because it works on both sweet short pastry and pie dough but I find the original recipe is too sweet. So here are some changes.

1. Instead of canned pear, use fresh pear.
2. Reduce 20g off the icing sugar and honey.
3. Use pie dough instead.
4. Use maple syrup instead of honey.

Set the oven temperature at 170 degrees Celcius.


Struesel (or crumbles):
Butter..........................................................85g

Icing Sugar.................................................75g

Cake Flour.................................................140g

Walnut (coarsely chop)..............................50g

1. Rub in flour and butter until well combined.
2. Add in icing sugar and toss the mixture. Consistently rub in with fingers to form crumbly texture.
3. Add the chopped walnut and toss again until it is properly mixed.

Filling:

Maple Syrup/Honey..................................115g

Corn Flour..................................................22g (thickening agent)

Butter..........................................................30g

Glucose......................................................0.5g (a teaspoon)

Pear............................................................3 small pears (skinned, cored and halved)

Note: Cook the pears in water enough to cover the fruits and 50g of sugar. Avoid overly soft pears. Once the pears soften, drained and let it cool.

1. Again, on a 5 inches diameter pie ring, roll a 1mm thick pie dough (chill).
2. In a saucepan, melt butter and add in maple syrup and glucose. Once mixed, add in corn flour and bring to boil. Stir constantly until the liquid is smooth and let it cools.
3. If the liquid is lumpy, don't worry - do what I did, strained it off.
4. Slice pear into small wedges or fan shaped. Once the liquid is cool, soak the pear and arrange the pears in the pie ring. Add in the remaining liquid to cover parts which are exposed.
5. Generously, cover the pears with streusel (you need a lot since the butter and sugar in the mixture will melt as you bake).
6. Bake until golden brown.

Note: Do not poke the base with fork because the liquid will seep through during baking and demoulding (removing the tart from its ring) will be difficult.