Pastries Recipes - 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

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6.

2. 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.

3. 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.

4. 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.

5. Slice the pears very thinly. Arrange over the biscuits in the pastry case. Sprinkle with cinnamon, raisins and demerara sugar.

6. 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.

7. Cook in the oven for 50 minutes, until golden and cooked through. Leave to cool, then serve warm or cold.