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Thursday, April 9, 2015

Pear Tart

Its Jacques Pe'pin at IHCC . The first time I saw one of his episodes on  AFC  , while in Malaysia,  I realized   that french cooking isn't as difficult and bland as I thought. This is one of the recipes that shows  how easy cooking can be.
I didn't have a tortilla lying around  and the frozen chapatti I had stashed in the freezer was a little too small even to serve 4, and I didnt want to make two. so I made a quick  flour tortilla on my own.  If you have a piece of Roshi dough or a 12 inch tortilla or chappati ( uncooked) this is the perfect recipe to try for a quick and tasty treat after a meal.

Recipe : Pear Tart recipe from quick pear tart from the episode Desert First from More Fast Food My Way by Jacques Pe'pin

1 12 inch frozen ready to cook chapatti or tortilla


Make your own  tortilla base
1/2 cup plain flour,
pinch baking powder ( about 1/8 tsp)
pinch salt
1 tbsp vegetable fat or unsalted butter
a little hot water

for the tart
2 fresh pears
sugar about 1/4 cup
 about 3 tablespoons butter ( unsalted)
about 2 tbsp apricot jam

First make the tortilla by rubbing the butter into the flour  and baking powder and salt. Then add hot water a little at a time till it comes together and knead to make a nice pliable dough. Rest for 10 -20 minutes and then roll to  about 12 inch disc.

Preheat oven to about 200 degree celcius , 400 F gas mark 6.      
Place a piece of baking paper on a baking tray and add a tablespoon of melted butter.   What I did was , I placed a tablespoon of butter on the baking paper and placed in the heating oven for a minute or two and it melted in a few seconds.

Take the baking sheet out and sprinkle  1 1/2 tablespoons of  sugar on the butter pool. Place the tortilla on top and move it about the butter sugar mix, turn it over  , so the  two sides of the tortilla is well buttered and sugared. Set aside.

Peel and  quarter the pears, remove the core and cut each  quarter into 3 -4 wedges.  Arrange the pears in a circular fashion on the tortilla so when you finish its like a rose. Fill the gaps with bits of pear.

Sprinkle 2 tablespoons of sugar all over the tart, dot with 2 tsp of butter, just little blobs in places.  Pop in the oven for 30  minutes.

While the tart cooks, heat the apricot jam in a small sauce pan over a low heat to melt or even pop in the microwave for a few seconds.

Once the tart is cooked, remove and brush with the jam all over the pears.  Slice into wedges , will make about 4 large wedges or 6 smaller ones.


Linking  this over to IHCC  to join to  welcome Jacques Pepin .( thats this weeks theme).. make sure to visit their site to check out all the yummy  goodness everyone else is preparing to welcome Jacques Pepin. Hoping to try his recipes and learn a bit of french  cooking in my little kitchen...


  1. Welcome to IHCC Nammi! We are happy to have you cooking along with us to Jacques Pepin! ;-) I love this little tart--so simple and so pretty. It does look like a rose in bloom. The pear and apricot jam combination sounds lovely too.

  2. This is such a great idea using tortilla as a crust...I have some flour tortilla in the freezer and I think making dessert with it will be great.
    Thanks for the idea Nammi...have a great rest of the week :)

  3. I love the idea of using tortilla as the base for a sweet looks very tempting!

  4. Hi Nammi,
    Great to see you in IHCC! Yipee!!
    Your tart looks delicious! A great idea to make your own tortilla! I never thought of using tortilla for a tart!

  5. It's beautiful ! Looks like a flower? Bet it was delicious.

  6. Hi Nammi, beautiful tart you have here! :)

  7. Pear tart is one of my favorite desserst. Now I learn that Pepin has a good and quick one I can use. Thanks.

  8. Absolutely wonderful and well done Jacques Pepin recipe for the IHCC challenge! Am still a newbie :)

  9. It's so nice to have you with us at IHCC! This is a gorgeous way to welcome Jacques Pepin. You've done a beautiful job arranging the pears. The tart looks like a blossoming flower!

  10. I had the same thoughts about French food in the past! It's why I never tried certain chefs! Your tart is beautiful!


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