Pear Tart
Good served warm with ice cream or just on its own. See my Sweet Pastry recipe if you cannot buy dairy-free sweet pastry
approx. 12 oz dairy-free sweet pastry
a few teaspoons of jam
a few ripe pears
2oz dairy-free baking margarine
2oz caster sugar
1 egg
2oz self-raising flour
Grease a 25cm flan tin. Roll out the pastry and line the tin with it. Cover this with a layer of greaseproof paper, lightly greased on the bottom. Fill with baking beans if you have them, otherwise put something in that will not burn, like a few biscuits, to weigh the paper down. Cook at 200°C for 10 minutes, then remove paper and beans and cook for another 5 minutes. Allow to cool down a little before you continue.
Cover the base of the pastry flan with a thin coating of jam, such as blackberry jam. Quarter the pears, peel them and remove the cores. Slice them thinly and place these slices in the pastry dish in a circular pattern to form an almost solid layer of pear, almost filling the whole dish.
In a bowl, mix together the margarine and sugar until smooth. Add the egg and then the flour, and mix well. Slowly pour this mixture over the pears, making sure that all the pears are covered and that any holes are filled by this mixture. Cook at 180°C until the topping is set.
Change to metric |
View more Cakes and Desserts |
Full listings |
Print
