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An elegant and delicious dessert.
Preheat oven to 180 C.
Roll out the pastry into a rectangle to line a 35 cm X 13 cm fluted side tart tin.
Bake the pastry blind (i.e. line with baking paper and weights to avoid the pastry rising). Bake until cooked. Remove the paper and weights and return to the oven to bake the uncovered base for another few minutes.
Cool on a cooling rack.
For the Creme Patissiere
Scald milk by bringing to just below boiling point.
Cream egg yolks with sugar and a little milk and when pale, mix in the flours. Pour the scalded milk on to the egg yolk mix and mix well.
Return the mix to the saucepan and bring to the boil slowly, stirring continuously.
Allow to cool slightly and stir in the vanilla extract.
Place in a bowl and cover with plastic wrap to prevent a skin forming.
Refrigerate until cold.
Place the mixture into a food processor and whiz until smooth. Turn into a bowl.
Whip the cream to stiff peak and fold into the crème patissière.
Prepare the pear topping. Bring the water to the boil. Add caster sugar and stir until dissolved. Place the pear slices in the syrup and just cook for 2 minutes. Take off the heat and eave the lid on the saucepan to allow the pear slices to soften. They should be just soft and stay in their slice. Do not overcook.
Prepare the apricot glaze by heating through the apricot jam and lemon juice until syrupy.
To assemble the tart, spoon the creme patissiere into the tart filling to the edge of the pastry. Smooth with the back of the spoon until even.
Carefully pick up the pear slices and place on the surface of the creme patissiere arranging in an overlapping manner. Continue until the entire surface is covered.
Using a pastry brush, lightly brush the surface of the pears with the apricot glaze.
Chill in the refrigerator for at least a couple of hours before serving.
Some lemon zest in the apricot glaze can make for a more tangy taste. This recipe can also be used to make individual tarts.
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