Recette facile. Superbe avec les poires, mais egalement les abricots, pruneaux, cerises, pommes, ou les framboises.
This recipe uses ‘Sweet shortcrust pastry’
(see this link)
Line a 18inch shallow pie tin with a layer of butter.
Roll out your pastry to around 0.75 cm thick and line the base of the dish, leaving the excess pastry for now.
Make 20-30 small holes through the bottom of the pastry to the tin to allow steam to escape and set the tin aside in the fridge.
Chop, stone and prepare your fruit.
For extra deliciousness a syrup could be made from some of the fruit, reduced and poured over the tart. This can also be flavoured with alcohol such as maderia wine or port.
Add the chopped fruit to the pie as neatly as possible & cover with your syrup or with a little honey.
sprinkle some brown sugar and some small pieces of butter on the top
trim the excess pastry
cook in a preheated oven, gas mark 6-7, 180deg for around 40 mins until the pastry is done.
If required, grill the top of the tart for a few minutes to caramelise the sugar and give it a deeper flavour.
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