‘French style Easter Pear tart’
Currently I’m feeling very inspired by all-things-provence. It must be from the numerous hours of pinterest scrolling through lavender-filled towns or that we just booked tickets there with my hubby or the fact that we watched the movie “good year” yesterday. Anyways, all things french country are very inspirational to me at the moment, thus this Easter pear treat falls just into that similar category. I had tiny pears leftover in the fridge, so I thought I’d make better use of them for the sake of palm sunday. This semi-sweet panettone style tart is great over slow mornings or a coffee break if you are craving for an easy treat. It can be decorated to your liking with tiny easter eggs or keep it simple and chic with a gentle sprinkling of icing sugar and a few twigs of herbs. It has a simple syrup vanilla flavour that merges well with the sweetness of the moist pears. This recipe is totally easy to make as it requires no skills and minimal effort, hence, it’s perfect!
Have a wonderful sweet sunday!
Easter Pear tart (small tart 12cm diameter cake tin)
- 1 1/2 cups all-purpose flour
- 1 cup greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1-2 teaspoons golden syrup
- pinch of salt
- 3 small pears
- 1 tablespoon, finely crunched hazelnuts
- 1 egg
- 2 teaspoons olive oil ( + brushing olives)
- butter (for lining parchment paper)
In a large bowl, mix together the flour, nuts and spices. Add in the yogurt, egg, syrup, vanilla, olive oil and mix into a smooth batter. Line your cake tray with parchment paper that is lined with butter. Pour in the batter. Add the full-sized tiny pears into the center. Brush the pears with olive oil. Place into a preheated oven of 170 celsius degrees for about 30-40 minutes until the center of the cake is cooked. Garnish with herbs if you which (such as thyme or mint) or add a sprinkling of icing sugar.