Opera house tart with ruby sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Polenta |
| ½ | cup | Cornflour |
| ½ | cup | Flour |
| ½ | cup | Sugar |
| 150 | grams | Butter |
| 1 | Egg | |
| 1 | tablespoon | Raw sugar |
| 2 | 415 g cans pear halves in light syrup | |
| 1½ | cup | Red wine |
| ¾ | cup | Sugar |
| 1 | Cinnamon stick | |
| 1 | 5 cm piece lemon rind | |
| 4 | Whole cloves | |
Directions
PASTRY
FILLING
Pastry:
Place polenta, cornflour, flour and sugar in the bowl of a food processor or bowl. Mix to combine.
Add butter and mix or rub in until mixture resembles coarse crumbs.
Mix in egg to make a stiff dough.
Refrigerate while preparing filling.
Cut dough in half and press one half of dough into the base of a 20cm round loose-bottom cake tin.
Press or lightly roll second half to a 20cm circle.
Place cooked drained pears on pastry.
Top with pastry circle. Sprinkle over raw sugar.
Bake at 200 C for 25 minutes or until pastry is lightly golden and cooked.
Serve hot with wine sauce and cream.
Filling:
Drain pears, reserving juice.
Mix pear juice, wine, sugar, cinnamon stick, lemon rind and cloves together in a saucepan.
Bring to the boil. Add pears and simmer for 5 minutes.
Drain pears from wine mixture, reserving wine mixture and set pears aside to cool.
Bring wine mixture back to the boil and heat for 8 minutes or until sauce is reduced by half.
Serve warm.
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