Pear tartlets

Yield: 6 servings

Measure Ingredient
180 grams (6«oz) flour
30 grams (1oz) icing sugar
450 grams (16 oz) can pears in juice
300 \N To 400ml custard cream (see
500 millilitres (17 fl oz) milk
1 \N Vanilla pod
30 grams (1oz) flour
85 grams (3oz) sugar
2 \N Gelatine leaves
150 grams (5¬oz) butter, chilled
1 \N Egg yolk below)
¼ teaspoon Salt
1 tablespoon Melted butter
4 \N Eggs
2 \N Egg yolks
\N \N Lemon juice





To Drink: - Sweet white wine

Level of Difficulty: Fairly easy Preparation Time: 1 hr + resting time + setting time Prepare in Advance: Yes First, make the pastry. Mix together the flour, icing sugar and butter until the mixture resembles fine breadcrumbs. Add the egg yolk and work quickly together to form a dough. Set aside in the fridge to rest for 1 hour.

Make the custard cream. Pour the milk into a saucepan. Halve the vanilla pod lengthwise and scrape the seeds into the milk. Add the pod. Bring to the boil and simmer over low heat for 5 mins. Beat together the eggs, egg yolks, flour, sugar, salt and butter. Beat in the boiling strained milk. Pour the mixture back into the saucepan and bring to the boil, beating vigorously. Set aside to cool, beating occasionally. Keep in the refrigerator until ready to serve.

Roll out the dough and line 6 small fluted tart tins with removable bases. Prick the bases with a fork. Chill for 15-30 mins. Preheat the oven to 200øC/400øF/Gas Mark 6.

Bake blind for 15-20 mins or until golden. Set aside to cool.

Strain the pears and reserve 150ml/5 fl oz of the juice. Cut the pears into thin quarters.

Soak the gelatine leaves in cold water for approximately 10 mins.

Squeeze out the water and melt the leaves in a little pear juice.

Add lemon juice to taste. Keep in the fridge until the glaze starts to thicken.

Spread the custard over the base of the pastry moulds. Decorate with pear quarters and cover with the glaze. Place in the fridge until the glaze has set.

Posted by : Sue Rykmans.

Submitted By SUE RYKMANS On 10-18-94

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