Pear-and-curry leaf tart
8
Medium
20 minutes, plus 30 mimutes’ chilling time
35–40 minutesThis recipe was a delightful accident. I wanted to create a dessert for my blog, and I had pears and curry leaves lying about. Curry leaves add an earthiness to a dish – a bit like a bay leaf but with a different vibe. They’re notoriously difficult to grow in the Western Cape but flourish in the tropical conditions of KwaZulu-Natal.
Ingredients
Method
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For the dough:
- 90 g cold salted butter, cubed
- 185 g cake flour
- 55 g brown sugar
- 2 free-range egg yolks
- 1 T cold water For the praline:
- 125 g salted butter, softened, plus extra for greasing
- 75 g brown sugar, plus extra
- 2 free-range eggs
- 1 T cake flour
- 120 g sunflower seeds, ground into flour For the filling:
- 4 medium pears, cored and sliced
- 8 fresh curry leaves
Method
Ingredients
1. To make the dough, use your fingertips to press the cold butter into the flour. Mix in the brown sugar, egg yolks and water. Shape the dough into a ball and cover. Refrigerate for 30 minutes.
2. Preheat the oven to 180°C and grease a 22 cm tart dish.
3 To make the praline, use a stand mixer to cream together the butter and brown sugar. Mix in the eggs and flour. Stir in the sunflower seed flour to form the praline.
4. Break off pieces of the cold dough and press it onto the base and sides of the tart dish using your fingertips. Make sure the base is an even thickness. Trim off any excess.
5. Pour the praline filling into the base and arrange the pear slices in the filling. Tuck the curry leaves between the slices of pear and bake for 35–40 minutes, or until golden in colour.
Extracted with permission from All Dah'l Up Kamini Pather and published by Penguin Random House South Africa.
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