Seckel Pear Tart with Cardamom Blueberry Butter



This Seckel Pear Tart with Cardamom Blueberry Butter is a delicious mix of soft, sweet pears and tangy blueberry butter that has cardamom added to it. The flaky crust goes well with the juicy fruit and tasty topping, making it a dessert that is both fancy and easy to make.

Ingredients:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1 egg yolk
  • 2 tablespoons ice water
  • 4 Seckel pears, ripe but firm, peeled, halved, and cored
  • 1/2 cup blueberries
  • 1/4 cup unsalted butter
  • 1/4 teaspoon ground cardamom
  • 1/4 cup powdered sugar, for dusting

Instructions:

Warm the oven up to 190C 375F

Pulse flour, sugar, and salt together in a food processor

Add the cold butter and pulse the food until it looks like big crumbs

Whisk the egg yolk and ice water together in a small bowl

Add slowly to the flour mixture and pulse until the dough comes together

Place the dough on a floured surface and roll it out into a disk

Put it in the fridge for 30 minutes after wrapping it in plastic wrap

On a floured surface, roll out the dough into a circle that is just a bit bigger than the tart pan

Place the dough in the pan and cut off any extra

Use a fork to make holes in the bottom

Put the cut side of the pear halves in the tart shell

Slowly melt the butter in a small saucepan

After you add the cardamom and blueberries, cook for about 5 minutes, or until the berries burst and the mixture gets a little thicker

Place the blueberry mix on top of the pears

Put the tart in an oven that has already been heated for 30 to 35 minutes, or until the crust is golden and the pears are soft

Let the tart cool down a bit before you serve it

Before you serve, sprinkle with powdered sugar


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