Julia Busuttil Nishimura’s Boozy Pear And Polenta Tart

JULIA’S Pear + Polenta tart (serves 8)


400ml medium-bodied Italian purple wine corresponding to Dolcetto, Nero d’Avola, Amarone or Nebbiolo
180g caster sugar
1 cinnamon stick
3 cloves
2 strips of lemon peel
5-6 agency beurre Bosc pears

Polenta pastry

180g plain flour, plus further for dusting
150g superb polenta
80g caster sugar
zest of a lemon
pinch of sea salt
200g chilly unsalted butter, cubed
3 egg yolks, flippantly whisked
3-4tbsp iced water

1 egg, for the egg wash
icing sugar, to mud


Start by making the poaching liquid for the pears. Mix the wine, sugar, cinnamon, lemon and 600ml of water into a big pot. Deliver to a simmer over a medium warmth then scale back to low, stirring often to make sure the sugar has dissolved. Simmer for 8-10 minutes to scale back the liquid barely.

In the meantime put together the pears by eradicating the stems, peeling, halving and coring them. Add them into the poaching liquid. Reduce a chunk of baking paper to the scale of the pot after which lower a gap within the center. Press the paper onto the floor of the pears. This stops the liquid evaporating an excessive amount of and in addition retains the pears submerged. Simmer the pears till tender. Insert a knife right into a thick a part of the pear and switch them over midway if not absolutely submerged. This could take round 20 minutes however will depend upon the pears you’re utilizing and the way agency they’re. Enable to chill within the poaching liquid then switch to a plate lined with paper towel to dry. They must be cool and fully dry earlier than utilizing them.

For the pastry, combine the flour, polenta, sugar, lemon and sea salt in a big bowl or on a bench till mixed. Add the butter and toss it by way of the flour to coat. Use your finger tricks to rub the butter into the flour till you may have largely pea sized lumps, some butter extra rubbed in is ok too. Pour in egg yolks and start to softly press the flour into the egg to start to create the pastry. Add the iced water, 1tbsp at a time till you may press the pastry dough collectively and there’s no dry bits of flour left. Form right into a disc, wrap and refrigerate for at the least half-hour.

Preheat the oven to 180C.

Enable the pastry dough to sit down at room temperature to make it simpler to roll. Take two thirds of the pastry dough and roll out on a dusted work bench to roughly 4mm in thickness. Drape right into a 25cm fluted pan with a unfastened base. Organize the pears onto the pastry. Now roll out the remaining pastry and lay over the pears, utilizing your fingers to form it over the pear halves. Trim any extra overhanging pastry and press gently to safe the pastry edges collectively.

Whisk the egg with 1tsp of water and brush the tart with the egg wash. Pierce two holes into the pastry to permit for steam to flee and bake within the preheated oven for 30-35 minutes or till the pastry is a sunny golden color. Enable to chill then switch to a serving plate and mud generously with icing sugar and serve slices at room temperature with crème anglaise. Any left over tart may be stored at room temperature in an hermetic container for 2-3 days.

What else I’m cooking with…

Persimmons, chestnuts and pumpkin. The latter in every part – risotto, pies, tarts and curries.

What I’m consuming…

The Basque cheesecake from Marion.

You may comply with together with Julia on Instagram and discover extra fab recipes through her web site!