This Membrillo Pear Tart is a head turner, dontcha’ think?! And don’t think for a second we’d have you making something time consuming on Christmas Eve. This olive oil dough is a game changer. Using olive oil instead of butter makes this a one bowl, 3-minute affair. Just mix the ingredients and you’ve got your dough. None of this rubbing cold butter into flour business, we have Christmas to prepare for, people!
This tart pairs so well with a creamy Camembert or Brie and holds up to a strong Blue as well. We must admit that it’s also gorgeous with a blob of whipped cream or creme fraîche for a sweet finish. Whether you’re looking for a head turning centerpiece for your cheese board, or planning a wine evening for the week ahead, this is a must!
Ingredients:
Olive oil crust (see below for recipe), or pie crust of your choice
4oz (115g) membrillo (quince paste)
2 firm pears, such as Anjou, cored and cut into thin slices
1 tablespoon unsalted butter
2 tablespoons sugar
Olive oil crust
2 scant cups (250g) flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1/2 cup (120 ml) water
To make the crust:
Lightly grease a tart pan with a removable base.
Combine the flour and salt in a bowl. Add the olive oil and water, mix with your fingers or a fork until it comes together.
Transfer the dough to a clean surface and knead to form a ball. Lightly flour a work surface and roll out the dough to 1/4-inch (0.6cm) to fit your tart pan. Carefully transfer the dough to your tart pan, pressing the sides down to get into the corners, and trim the edges.
Preheat the oven to 350F (180C). Rest the tart dough in the fridge for half an hour. Prick the dough several times with a fork and bake for 15 minutes.
To finish the tart filling:
Set aside about a tablespoon of membrillo. Warm the rest for 10-15 seconds in the microwave (or in a pan) to soften it. Spread it over the base of your prepared pie crust.
Arrange the pear slices neatly on top of the membrillo and brush the pears with a tablespoon of melted butter. Sprinkle with sugar. Bake for 45 minutes until the the pastry is golden and the pears are browned.
Heat the remaining tablespoon of membrillo and thin it with a little water. Brush this over the finished tart. Delicious served with cheese, grapes and nuts.
