Pear tart
Looks amazing and tastes sensational - this is the definitive, show-off dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour
- Heat the oven to 200C/fan 180C/gas 6. Put the sugar in a pan with 400ml water. Heat until dissolved then slip in the pears and poach for 5-10 minutes until just tender, drain and cool.
- Roll the pastry out to the thickness of a 20p and use to line a tart tin (rectangular approx 12cm x 30cm or round approx 18cm). Bake blind for 15 minutes then take out the foil and beans and recook for 5 minutes or until there are no raw patches left. Cool a little.
- Roll the marzipan out to £1 coin thickness then cut a shape so it roughly fits the bottom of the tart tin (patch in any gaps with extra marzipan). Put the pears cut-side down on the marzipan, making sure they are spaced evenly. Sprinkle over the demerara sugar and bake for 25-30 minutes or until the pears are cooked through and the marzipan has browned and puffed up.
Per serving
779 kcalories, protein 6.9g, carbohydrate 123.2g, fat 32.2 g, saturated fat 9.2g, fibre 4.0g, salt 0.46 g
Recipe from olive magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/4365/
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Ingredients
- 200g golden caster sugar
- 500g sweet shortcrust pastry
- 1 block marzipan
- 3 pears , halved and cored
- 3 tbsp unrefined demerara sugar
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A traditional creamy and cold treat - eat on its own, or dollop on apple pie
9
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour
Ingredients
- 200g golden caster sugar
- 500g sweet shortcrust pastry
- 1 block marzipan
- 3 pears , halved and cored
- 3 tbsp unrefined demerara sugar
Per serving
779 kcalories, protein 6.9g, carbohydrate 123.2g, fat 32.2 g, saturated fat 9.2g, fibre 4.0g, salt 0.46 g
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12 November 2007
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