Ingredients
- 6-8 pears or apples
- 60 g butter
- ¼ cup sugar
- ½ tsp grated fresh nutmeg
- Zest of 1 lemon
- 1 tsp cornflour
- 1 Tbsp lemon juice
- 4 sheets puff pastry
- 1 egg, beaten
- Sugar for sprinkling
- To serve
- Icing sugar
- Whipped cream or vanilla icecream to serve
PEAR AND LEMON TART
Method
- Preheat oven 180C Peel, quarter and core the pears then slice into 1 cm thick wedges
- Heat the butter in a large fry pan or pot and add the sugar, nutmeg and the pears
- Cook over high heat for 10 minutes or until the pears are tender but still holding their shape
- Combine the cornflour and lemon juice until smooth then tip onto the pears and stir to combine
- Cook for 1 minute to thicken the juice
- Set aside
- To assemble: Cut out 4x 16 cm circles of pasty (side plate) and place on a lined baking tray
- Divide the pears with their thickened syrup between the circles, leaving a 2cm boarder around the edge
- Brush the border with the beaten egg then fold the pastry to pleat
- Brush with the beaten egg and sprinkle with the sugar
- If time place the tarts in the fridge to harden the pastry for 30 minutes
- If you haven’t got the time then bake in preheated oven for 25 minutes or until the pastry is well cooked and puffed and golden
- Serve warm with plenty of cream or ice cream
Comments
Warm pears, a little lemon surrounded by flaky pastry and of course a generous dollop of cream would make this pretty much perfect!
Makes 4 tarts
Thanks to HARWARDEN ORGANICS for providing the pears used in the demonstration
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