Maggie Beer

Dried Pear Tart with Creme Fraiche

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat oven to 210C.

Step 2: Place Barossa Dried Pears in saucepan with Verjuice and place over a very high heat, bring to a rapid boil for 4 to 5 minutes. Remove the pears, stir in honey and ¼ cup sugar, bring to the boil and reduce by 2/3.

Step 3: Remove from heat, add Pears back and allow to cool to room temperature.

Step 4: Each tart shell uses 25 grams of pastry, cut into a 10.5 centimetre disc. Blind bake for 10 minutes, remove blind baking beans/weights and return to oven and cook for a further five minutes.

Step 5: Divide crème fraiche between tart shells, top with Pears and drizzle with syrup.


  1. 1 tbspn honey
  2. 1/4 cup sugar
  3. You'll need to make: 1 batch Sour Cream Pastry

Dried Pear Tart with Creme Fraiche appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox