Christmas pear tart

Prep: 30 mins - 35 mins Cook: 25 mins - 30 mins If using fresh pastry

Easy

Serves 2, with enough for seconds
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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal896
  • fat36g
  • saturates17g
  • carbs143g
  • sugars10g
  • fibre6g
  • protein10g
  • salt1.2g
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Ingredients

  • 1 sheet ready-rolled puff pastry, thawed if frozen (from a 425g packet of 2 sheets)
  • flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 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
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 25g each currant and sultanas
  • 25g light muscovado sugar
  • 25g butter, softened
    Butter

    Butter

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    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pinch freshly grated cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • zest 1 orange or lemon (optional)
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the pear & raisin syrup

  • 1 medium pear, peeled, cored and cut into 1cm dice
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 50g each currant and sultanas
  • 25g light muscovado sugar
  • 25g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pinch freshly grated cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • zest 1 orange or lemon (optional)
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (2)

franceswilliams2's picture

Would you freeze before or after cooking?

hlnharrison's picture
3

Have made this twice now as it is a great dessert for entertaining as it can be made in advance. I didn't bother with the pear syrup the second time. My guests said they liked it the first time but I didn't. I wonder if the recipe is right of whether I did something wrong as it was not syrupy - more mushy

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