Yield: 6 servings
|1 \N||500 gram pac chilled puff pastry; (1lb)|
|\N \N||A little beaten egg|
|50 grams||Caster sugar; (2oz)|
|3 \N||Egg yolks; size 3|
|2 tablespoons||Plain flour|
|300 millilitres||Milk; ( 1/2 pint)|
|1 teaspoon||Vanilla essence|
|1 \N||200 gram car creme fraiche|
|500 grams||Abarte pears; peeled, cored and|
|\N \N||; quartered (1lb)|
|2 tablespoons||Lemon juice|
|4 tablespoons||Redcurrant jelly|
|\N \N||Fresh mint to decorate; (optional)|
Roll out the pastry on a lightly floured surface to form a rectangle, approximately 30 x 20cm (12 x 18 inches).
Cut a strip of pastry from each side of the rectangle. Brush the edges with water and arrange the pastry strips on top, trimming the corners, to form a risen border.
Brush the border with beaten egg and place on a baking tray in a preheated oven 200øC/400øF/Gas Mark 6 for 15 minutes, until risen and golden. Cool on a wire rack.
Meanwhile, whisk together the sugar and yolks until pale then whisk in the flours.
Bring the milk to the boil and gradually whisk in the egg mixture and vanilla essence.
Bring to the boil and cook for 1 minute, stirring continually until very thick and smooth. Stir in the creme fraiche and allow to cool.
Place the pears in a pan with the water, lemon juice and redcurrant jelly, simmer for 5 - 10 minutes turning occasionally until the pears are tender.
Remove pears to cool and boil syrup slightly to thicken. Spoon the creme patisserie into the pastry case and arrange the pears on top.
Brush with the glaze and serve decorated with fresh mint.
Converted by MC_Buster.
NOTES : A special pastry for a treat, picnics and traditional Sunday tea.
Converted by MM_Buster v2.0l.