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Christmas pear tart




Source of Recipe


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List of 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)

Recipe



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.
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.
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.
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.

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.

Serves 2, with enough for seconds