Pastries Recipes - Pear Upside-down Tart Recipe

Ingredients

SERVES 10

For the short crust pastry:

• 150g/5oz plain flour

• Pinch of salt

• 75g/3oz butter (cubed)

• 25ml/1fl oz iced water

For the filling:

• 7 slightly under-ripe dessert pears (halved, cored and peeled)

• 100g/4oz sugar

• 1/2 teaspoon ground cinnamon

• 600ml/1 pt red wine

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Method:

1. To make the pastry, sift the flour and salt together into a large mixing bowl. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.

2. Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands. Wrap in Clingfilm and chill for 30 minutes.

3. Preheat the oven to 200°C/400°F/Gas mark 6. Arrange the pear halves in a deep 25cm/10in frying pan. Split the halves if necessary so the whole base is covered.

4. Sprinkle the sugar and cinnamon over the pears, then pour the red wine over. Bring to the boil and simmer, covered, for 1 hour. Drain all of the liquid into a saucepan, being careful not to displace the pears.

5. Reduce the cooking liquid over a high heat, stirring occasionally, until only about 125ml/4fl oz remains. Dribble the remaining liquid evenly over the pears.

6. Roll out a round of dough to the exact dimensions of the pan. Prick the dough 4 or 5 times with a knife tip and lay the dough gently over the pears.

7. Bake for about 40 minutes or until golden and crisp. Turn out on to a plate to cool slightly, then serve.