Christmas pear tart
Gary Rhodes' pear and mincemeat tart is based on an Eccles cake, the pastry they say has been with us for 300 years or more
Difficulty and servings
Serves 2, with enough for seconds
Preparation and cooking times
Prep 30 - 35 mins
Cook 25 - 30 mins
If using fresh pastry
- To make the syrup, place all the ingredients in a pan with 150ml water, then bring to a simmer. Cook for 10 mins until the fruit is softened, then remove the vanilla pod and blend to a smooth purée with a hand-held blender. Strain through a sieve. Allow to cool.
- Extend the pastry by rolling out on a lightly floured surface, so it is big enough to cut out a 30cm circle. Lay the pastry circle on a baking tray. Mix all the filling ingredients together. Spoon the mincemeat filling into the centre of the pastry (no more than 10cm diameter), creating a dome shape. Brush the edges of the pastry with water and gather all together to create a 'bag' effect. Press the pastry lightly together to seal well, keeping it fairly loose.
- Lay a greased baking tray on top, then turn the two trays over. Remove the top tray, and lightly roll the 'bag' with a rolling pin to create a flat round pastry disc, about 18cm across. Brush the pastry with the egg white, then sprinkle with the granulated sugar. Score 3-4 lines with a sharp knife in the centre, then chill for 15-20 mins. The tart can be made ahead and chilled for up to 2 hrs. Heat oven to 200C/fan 180C/gas 6. Bake for 25-30 mins until golden brown and crispy.
- Now finish it in style: Sit the tart on a plate and decorate with sprigs of holly sifted with icing sugar. Serve warm, in slices, with a little custard, cream or ice cream and the pear and raisin syrup.
Different flavours
Try apples instead of pears and if having custard, flavour it with a bit of rum. If you like citrus, add a handful of candied peel to the filling.
Per serving
896 kcalories, protein 10g, carbohydrate 143g, fat 36 g, saturated fat 17g, fibre 6g, sugar 10g, salt 1.2 g
Recipe from Good Food magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/3031/
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Ingredients
- 1 sheet ready-rolled puff pastry , thawed if frozen (from a 425g packet of 2 sheets)
- flour , for dusting
- 1 egg white
- granulated sugar , for dusting
- holly sprigs and icing sugar , to decorate
- custard , cream or ice cream, to serve
FOR THE FILLING
- 2 small pear , peeled, cored and cut into 1cm dice
- 25g each currants and sultanas
- 25g light muscovado sugar
- 25g butter , softened
- pinch freshly grated cinnamon
- zest 1 orange or lemon (optional)
FOR THE PEAR & RAISIN SYRUP
- 1 medium pear , peeled, cored and cut into 1cm dice
- 50g each currants and sultanas
- 25g light muscovado sugar
- 25g butter , softened
- pinch freshly grated cinnamon
- zest 1 orange or lemon (optional)
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Difficulty and servings
Serves 2, with enough for seconds
Preparation and cooking times
Prep 30 - 35 mins
Cook 25 - 30 mins
If using fresh pastry
Full of Christmas flavours
Ingredients
- 1 sheet ready-rolled puff pastry , thawed if frozen (from a 425g packet of 2 sheets)
- flour , for dusting
- 1 egg white
- granulated sugar , for dusting
- holly sprigs and icing sugar , to decorate
- custard , cream or ice cream, to serve
FOR THE FILLING
- 2 small pear , peeled, cored and cut into 1cm dice
- 25g each currants and sultanas
- 25g light muscovado sugar
- 25g butter , softened
- pinch freshly grated cinnamon
- zest 1 orange or lemon (optional)
FOR THE PEAR & RAISIN SYRUP
- 1 medium pear , peeled, cored and cut into 1cm dice
- 50g each currants and sultanas
- 25g light muscovado sugar
- 25g butter , softened
- pinch freshly grated cinnamon
- zest 1 orange or lemon (optional)
Per serving
896 kcalories, protein 10g, carbohydrate 143g, fat 36 g, saturated fat 17g, fibre 6g, sugar 10g, salt 1.2 g
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27 January 2009
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15 December 2010
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