Cakes and Pastries Recipes - Berry Poirat Recipe

Ingredients

Serves 6:

• 1 2/3 lb pears

• 3 tbsp cognac or pear schnapps

• 3 oz sugar

• 1 turn of pepper mill

• 12 1/3 oz pie crust dough (refer recipe)

• 1/3 oz butter

• 1 egg yolk

• 3 1/3 fl oz crème fraiche

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Method:

1. Peel and halve the pears, remove the cores, and cut the halves into strips. Allow to soak in the liqueur, sugar and pepper for 30 minutes.

2. Strain the pears and reserve the liqueur.

3. Preheat the oven to 410°F/210°C.

4. Divide the dough into two parts, so that one is twice as large as the other. Roll out the larger part to a thickness of 1/4 inch. Line an 8 2/3 inch/22 cm tart pan. Trim the excess dough by running a knife around the edge.

5. Arrange the pear slices on the top of the dough. Roll out the remaining dough. Place it on top of the fruit. Seal the sides with moistened fingers. Cut a small hole in the center of the tart to allow the steam to escape during cooking.

6. Brush the dough evenly with egg yolk. Bake  for 40 minutes. Dilute the crème fraiche with the liqueur and pour it into the hole. Serve hot, or almost lukewarm, without turning it out.