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Recipe by Gary Rhodes

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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.

Per serving

896 kcalories, protein 10g, carbohydrate 143g, fat 36 g, saturated fat 17g, fibre 6g, salt 1.2 g

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

Preperation and cooking times

Prep 30 35 mins

Cook 30 mins

If using fresh pastry

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, salt 1.2 g

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