Hello Karyn,
Thank you for taking the time to let us know and so glad the recipe works for you too. It is so simple but versatile, also with the changing of the seasons and fresh fruits that are available. People have shared so many versions with us, it is truly inspirational.

Enjoy your baking!

Hello Be Happy,

You could reduce the baking time by 5 minutes and / or lower the oven temperature slightly. Also add some more moisture by making sure to, at least, use the maximum amount of egg given (150 grams or maybe try a bit more). And lastly, do not overwork the mixture. You have to combine it well, but it does not need extra minutes of beating / mixing because that could make it dryer too.

Best of luck with it and enjoy your baking

Hello Tim,
Yes you have a point, the pictures were taken in 2010 and we did not blind bake the tart at that time. My husband funnily enough loves it when certain cakes, cookies and fillings are still a bit soft and moist, rather than (too) dry. His grandmother deliberately opened the oven door when baking a cake, so he would get the consistency he liked. :O That is why I often stop the cooking process a few minutes before what would probably be the right point. I think that is what happened with this version of the tart too. It could have been in the oven for a bit longer and your suggestion for a lower temperature and a bit more baking time is much appreciated. We hope to update the pictures and recipe in the near future.

Thank you and enjoy your baking!

Cook at a lower temp (160 deg) for longer.

Thank you EP for your feedback. Hope with the addition of the right amount of egg and yolk you will get the perfect result.

Enjoy your baking

I had exactly the same issue! I ended up using 2 yolks, but it would have probably been even better to use 1 whole egg + 1 yolk.
(I used plain all-purpose flour and caster sugar – I know some people use icing sugar, though… it might be worth a try!)

Hello Christie,
We have not had this comment before with this recipe, but we think that maybe there could be something slightly different with the flour you are using, needing a bit more moisture. Plus if your egg was a bit on the small side, this could be an explanation. So we would suggest using a bit more egg and if that is not enough, also use 5 to 10 grams more butter.
Hope this helps.

We would recommend to, depending on the weather also, store this tart at room temperature for a maximum of two days wrapped or in a container.

For taste and texture it is best to eat it fresh, and the fridge will alter the pie slightly. Stored in the fridge we would eat it within one week, stored in the freezer lots of sources advice that you can keep it for three months. We know this is possible, but we still find cookies and pastries also deteriorate in the freezer over time, so we would advice to consume it within 2 to 4 weeks when stored this way.

Thank you Paul, so good you enjoy the version with pears too, as do your customers. It is a question of finding the right pears for the job, but you obviously found them. Wonderful to add red currants, for taste and visual effect too.

All the best with your home baking and work baking!

Marieke

Just made this for the 1st time at home,lovely! .We make a version at work, with poached pear quarters,then sprinkle with redcurrants, customers can’t get enough of it !

Hi Cathy,
We very much agree, a great fruit to use, especially in spring.

Hi Peter,
I love that combination of blueberries and raspberries and don’t think I have ever tried it. So thank you for the inspiration. Hope the birds leave some berries for us on the plants this year 🙂

Enjoy your baking and sharing!