Christmas pear tart

Christmas pear tart

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(1 ratings)

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Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
896
protein
10g
carbs
143g
fat
36g
saturates
17g
fibre
6g
sugar
10g
salt
1.2g

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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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.

Recipe from Good Food magazine, December 2006

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Comments

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franceswilliams2's picture

Would you freeze before or after cooking?

hlnharrison's picture
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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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