Mincemeat pear tatin

Yield: 6 servings

Measure Ingredient
175 grams Plain flour; (6oz)
75 grams Cold butter; cut into cubes
\N \N ; (3oz)
1 pinch Salt
2 tablespoons Cold water to mix; up to 3
25 grams Butter; (1oz)
25 grams Light soft brown sugar; (1oz)
3 \N Ripe dessert pears; cored and quartered
\N \N ; lengthways
1 \N 411 gram jar luxury mincemeat; (141/2oz)
1 \N Sprig fresh mint to decorate


1. Place the flour in a large mixing bowl, add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the salt and add enough water to mix to form a firm dough.

2. Knead gently on a lightly floured surface and roll out to a circle approximately 25cm (10 inches in diameter). Using an 18cm (7 inch) [base measurement] metal pie plate, cut out a circle of pastry. Cover the pastry and chill until required.

3. Preheat the oven to 200øC, 400 øF, Gas Mark 6.

4. To make the topping, melt the butter and sugar in a saucepan over a moderate heat, stirring until the sugar has dissolved and the butter has melted.

5. Add the pear quarters and gently cook for 2-3 minutes. Stir in the mincemeat and heat through for a further minute.

6. Pour the mincemeat and pears into the 18cm (7 inch) pie plate and arrange the pear quarters so they are evenly spaced. Allow to cool slightly.

7. Place on the pastry circle and tuck the edges under towards the pears.

Place the pie plate onto a baking tray.

8. Bake in the preheated oven for 25 minutes until the pastry is golden brown. Remove from the oven and allow to stand for 5 minutes.

9. Place a large flat serving plate over the pie plate. Using oven gloves, hold the serving plate and pie plate together, and carefully invert the tatin onto the serving plate so it is fruit side up. Decorate with sprigs of fresh mint.

Serve warm with crŠme frâiche, whipped cream or vanilla ice cream.

Converted by MC_Buster.

NOTES : A mouthwatering festive tart. Serve warm with crŠme frâiche, cream or vanilla ice cream.

Converted by MM_Buster v2.0l.

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