PEAR, CARAMEL & RHUBARB TART WITH WALNUT CRUST

See recipe on page 208

Serves 8

Pastry

⅔ cup walnuts (80g) 1¼ cups plain flour,

extra to knead 2 tbsp brown sugar 150g unsalted butter,

chilled, diced

1 egg yolk

1½ tbsp chilled water

Filling

4 Beurre bosc pears 1 lemon, halved

4 thin stalks rhubarb 3 eggs

¾ cup brown sugar 1 cup glucose syrup

(see tips, below) ½ cup plain flour

75g unsalted butter,

melted and cooled ½ cup caster sugar ½ cup water

Double cream, to serve,

optional

To make the pastry, put walnuts in the bowl of a food processor and process until finely ground. Add flour, sugar and butter, then process until mixture resembles breadcrumbs. Add egg yolk and water, then process until mixture begins to form a ball. Turn out onto a lightly floured surface and knead until smooth. Pat into a flat disc, wrap with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 200°C. Roll out pastry on a floured surface to form a 40cm circle, about 5mm thick. Line a 28cm x 2cm-deep quiche tin, with removable base (see tips, below), with pastry. Trim edges. Press pastry into fluted sides using your finger until 2mm above rim to allow for shrinkage. Put in the fridge or freezer for 20 minutes.

Place tin on an oven tray. Line pastry shell with a piece of baking paper and fill with uncooked rice or baking beans. Bake for 15 minutes, then reduce temperature to 180°C. Remove paper and rice or beans, and continue to bake for 10 minutes or until light golden. Remove from oven and set aside to cool.

To make the filling, quarter pears lengthways and remove cores. Cut quarters into 3mm-thick slices. Squeeze lemon halves over slices to avoid discolouring. Cut rhubarb into 5cm lengths. Whisk eggs, brown sugar, syrup, flour and butter in a medium bowl until smooth. Pour egg mixture into pastry case.

Bake for 20 minutes or until the top forms a skin and is pale golden. Remove and overlap pear slices around outside of tart. Place rhubarb pieces in centre. Sprinkle with 1½ tablespoons of the caster sugar. Bake for a further 35 minutes or until tart is set in middle with a slight wobble. Slide tin onto a wire rack to cool completely.

Meanwhile, stir water and remaining sugar in a small saucepan over a medium-high heat until sugar has dissolved. Bring to a simmer, without stirring, for 5 minutes or until a thin syrup forms.

Brush tart top with syrup. Use a kitchen blow torch to scorch pears and rhubarb or place on top shelf of a hot grill for 2-3 minutes. Brush lightly with remaining syrup to glaze. Serve with cream, if desired.