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Christmas pear tart

Christmas pear tart

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  • Preparation and cooking time
    • Prep: -
    • Cook: -
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal896
fat36g
saturates17g
carbs143g
sugars10g
fibre6g
protein10g
low insalt1.2g
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Ingredients

  • 1 sheet ready-rolled puff pastry , thawed if frozen (from a 425g packet of 2 sheets)
  • flour , for dusting
  • 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 currant 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 currant and sultanas
  • 25g light muscovado sugar
  • 25g butter , softened
  • pinch freshly grated cinnamon
  • zest 1 orange or lemon (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, December 2006

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A star rating of 3 out of 5.1 rating
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