#Baketogether: Wholemeal honey pear, ginger and thyme free-form tart!

20 Sep

Hello everyone πŸ™‚

How are you doing??

I hope you’re doing well.

i just want to quickly share with you the baketogether recipe this month. i almost missed this month’s baketogether as i was so busy!

but i’m glad i found just the right time to whip up this wonderful tart.

this month, Abby has made Brown Butter Apple Hand Tarts. Click on the link to check it out! It looks delicious. To me its like a sweet version of ravioli πŸ™‚

i have never made tarts before. i was nervous. i was worried that the tart wouldn’t come together, or it would be crumbly, or it would fall apart. how was i supposed to modify Abby’s recipe?!

hence- not too extreme adjustment this time!

my version of wholemeal honey pear, ginger and thyme free-form tart

based on Abby’s brown butter apple hand tarts recipe

for the wholemeal dough

200g canola spread

3/4cup sugar

1/2tsp salt

2 eggs, at room temperature

1tsp pure vanilla extract

1.5 cups plain flour

1.5 cups wholemeal flour

For the pear filling
2 pears
2 tbsps canola spread
3 tbsps honey
Pinch of table salt
1-2 sprigs of thyme

For the egg wash

1 egg, loosely beaten

a dash of milk

1tbsp of sugar

  1. i did start with the dough. i mixed everything in a big mixing bowl, start with a wooden spoon and when it starts coming together, i used my hands (woot woot and let the fun begins)! knead until it forms a dough. it took me about 7mins. not long at all!
  2. cover the dough with a cling wrap and pop it in the fridge, let it rest for a few hours.
  3. in the mean time, cook the pear filling. throw everything in a saucepan, and let it cook beautifully- it will slowly reduce and thicken. gorgeous aroma! when do we stop cooking the filling? it’s actually up to you! when you feel it’s thick enough you may take it off the heat πŸ™‚
  4. when everything is cool down, start rolling the dough with a rolling pin. don’t have a rolling pin? use wine bottle πŸ˜‰ don’t forget to cover your bench with a parchment or baking paper and dust it with flour, just to prevent the dough from sticking to the bench.
  5. it is a free form tart- so you may do it as you like! i made a round tart, and fold it in like a moneybag. i cut off the top bit slightly- so we can actually see the filling πŸ™‚ but please make whatever you like.
  6. brush the tart with the egg wash and they’re ready to go into the oven.
  7. bake for 25mins at 180C oven.

i don’t know if it’s just me or if i reduce the filling for too long but my dough was too much for the filling. i ended up with leftover dough- which i kept in my fridge for the next 2days.

what about the other #baketogether members? did you finish all the dough? hmm i have a feeling i might have reduced the pear for too long πŸ˜‰

all and all- it is so delicious. especially when it’s just out of the oven. golden crispy and crunchy tart with oozing warm pear filling. yum. it’s christmas in july in my mouth. oops. christmas in september perhaps? πŸ˜‰

i would suggest to serve these beautiful tarts on immediately. if you have any leftovers, wrap with cling wrap, and pop it in the fridge. warm it in the microwave for 30secs next time you want it πŸ™‚

hope you enjoy this month’s #baketogether! don’t forget to check out others’ versions of tart!

until next time πŸ˜‰


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: