Isis
30-01-08, 11:15 AM
:chef::eat:Here is one that does not involve mealting chocolate.
French Pear Tart
Pastry
6oz Plan Flour
3oz Soften Butter
3 oz Caster Sugar
2 eggs yolks
It is so much easier to buy the pastry ready-made, it is either called dessert pastry or butter pastry.
Filling
4 tablespoons Raspberry Jam
3 Conference pears
1 lemon
3 oz soft margarine
3 oz caster sugar
2 eggs size 4 or 5
½ teaspoon of almond essence
3oz self raising flour
1 tablespoon of lemon juice
2 tablespoons of milk
Icing sugar to dust (optional)
Pastry: Sieve flour into bowl. Make a well in the centre adding butter, sugar, egg yolks. Gradually draw mixture together to give a soft dough wrap and chill for 30 mins. Preheat over to 200 (400) (sorry don’t know what number gas) Roll out pastry and line an 8 in square shallow cake tine. Pierce with folk and line the pastry with greaseproof paper. Fill with baking beans and bake for 10 to 10 mins. Remove paper and beans. (I really never did this as my brother once commented he need a hammer and chisel to get though the pastry, so did not bake first and it was slightly better, but it became even better when I managed to find ready made dessert pastry)
Filling: Spread the jam over the pastry bas. Peel pears and cut in half, core and place in bowl and squeeze lemon juice over. Add 1./4pt of water, to prevent discolouration (I never really used to bother to do this and it does not take long to whip up the sponge).
Place margarine, sugar, eggs, almond essence, flour and lemon juice and milk in a bowl and mix until smooth and glossy.
Drain Pears and place on top of the jam and spoon over the cake mixture. Level out the top and bake for 25 mins and serve with cream/Elmlea.
French Pear Tart
Pastry
6oz Plan Flour
3oz Soften Butter
3 oz Caster Sugar
2 eggs yolks
It is so much easier to buy the pastry ready-made, it is either called dessert pastry or butter pastry.
Filling
4 tablespoons Raspberry Jam
3 Conference pears
1 lemon
3 oz soft margarine
3 oz caster sugar
2 eggs size 4 or 5
½ teaspoon of almond essence
3oz self raising flour
1 tablespoon of lemon juice
2 tablespoons of milk
Icing sugar to dust (optional)
Pastry: Sieve flour into bowl. Make a well in the centre adding butter, sugar, egg yolks. Gradually draw mixture together to give a soft dough wrap and chill for 30 mins. Preheat over to 200 (400) (sorry don’t know what number gas) Roll out pastry and line an 8 in square shallow cake tine. Pierce with folk and line the pastry with greaseproof paper. Fill with baking beans and bake for 10 to 10 mins. Remove paper and beans. (I really never did this as my brother once commented he need a hammer and chisel to get though the pastry, so did not bake first and it was slightly better, but it became even better when I managed to find ready made dessert pastry)
Filling: Spread the jam over the pastry bas. Peel pears and cut in half, core and place in bowl and squeeze lemon juice over. Add 1./4pt of water, to prevent discolouration (I never really used to bother to do this and it does not take long to whip up the sponge).
Place margarine, sugar, eggs, almond essence, flour and lemon juice and milk in a bowl and mix until smooth and glossy.
Drain Pears and place on top of the jam and spoon over the cake mixture. Level out the top and bake for 25 mins and serve with cream/Elmlea.