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Desserts Recipes -
Pear Tart
Recipe
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Pastries
Recipes
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Pear Tart Recipe
Ingredients
SERVES 6
-
275g/ 10oz plain
flour
-
Pinch of salt
-
100g/4oz caster
sugar
-
100g/4oz butter (diced)
-
1 egg
-
1 egg yolk
-
Few drops of
vanilla essence
-
2-3 teaspoons
water
-
4 tablespoons
apricot jam
-
50g/2oz Amaretti
biscuits (crumbled)
-
900g/2lb pears (peeled and
cored)
-
1 teaspoon ground
cinnamon
-
75g/3oz raisins
-
50g/2oz demerara
sugar
Method:
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Preheat the oven
to
200°C/400°F/Gas mark 6.
-
Sift the flour and salt
into a maxing bowl, make a well in the centre
and add the sugar, butter, egg, egg yolk,
vanilla essence and most of the water.
-
Using
your fingers, gradually work the flour into the
other ingredients to give a smooth dough, adding
more water if necessary. Wrap in Clingfilm and
chill for 1 hour.
-
Roll out three-quarters to the
dough and use to line a shallow 25cm/10in cake
tin. Spread the jam over the base and sprinkle
with the biscuits.
-
Slice the pears very thinly.
Arrange over the biscuits in the pastry case.
Sprinkle with cinnamon, raisins and demerara
sugar.
-
Roll out the remaining pastry and use
cutters or a knife to trim into the shapes of
your choice to decorate the top of the dish.
Alternatively, use to make a lattice.
-
Cook in
the oven for 50 minutes, until golden and cooked
through. Leave to cool, then serve warm or cold.
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