Williams Pears

Available from the Fruit & Vegetables Counter by Jimmy Vella at Arkadia Foodstore Portomaso.

Background

Williams pears, also known as Bartlett pears in the United States, are among the most popular varieties of pears worldwide. Recognized for their distinctive bell shape, these pears are known for their bright yellow colour when fully ripe, although they are often harvested while still green to prolong shelf life. Williams pears are celebrated for their smooth, sweet, and juicy flesh, making them a favoured choice for both fresh eating and culinary uses.

Originating from England in the late 18th century, the pear was first introduced by a schoolmaster named John Stair, but it gained its fame and name from nurseryman Williams Bon Chretien. The fruit thrives in temperate climates and has since been cultivated extensively in Europe, North America, and Australia.

Williams pears are particularly versatile in the kitchen. They can be eaten raw, where their juicy sweetness is most pronounced, or cooked, which enhances their flavour and tender texture. They are excellent in desserts like tarts and pies, but also add a delightful sweetness to savoury dishes such as salads and cheese platters. Their availability starting in late summer and continuing into fall makes them a staple in seasonal recipes and festive meals.

Recipe: Pear and Almond Tart

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1 large egg yolk
• 1-2 tablespoons cold water

For the filling:

• 4 Williams pears, peeled, cored, and sliced
• 1 cup ground almonds
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup cream

For the glaze:

• 1/4 cup apricot jam
• 1 tablespoon water

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. In a mixing bowl, combine flour, sugar, and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.

2. Stir in the egg yolk and water, mixing just until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. Preheat the oven to 175°C.

4. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Refrigerate for 15 minutes.

5. In a bowl, mix the ground almonds, sugar, vanilla extract, eggs, and cream until well combined.

6. Arrange the pear slices in a circular pattern on the chilled crust. Pour the almond mixture over the pears.

7. Bake for about 40-45 minutes or until the filling is set and golden.

8. In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.

9. Brush the warm glaze over the hot tart to give it a shiny finish.

10. Cool the tart in the pan on a wire rack. Once cool, remove the tart from the pan.

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