![]() ![]() To serve: Dust with icing sugar and top with ice-cream or softly whipped cream. In a small bowl, mix sugar and cinnamon together. ![]() Let the tarts rest for at least 10 minutes before removing from the tins. Sweet, warmly spiced pears are topped with a buttery, crunchy topping made with oats, brown sugar, and pecans for a simple, seasonal treat with just 15 minutes of prep. Run a small palette knife between the pastry and the tin to release any stuck-on bits from the sides. The pastry needs to be well cooked or the tarts will be soggy. Spoon over any spiced juices left in the bowl.īake on the lowest shelf in the oven for 40 minutes until the pastry is crisp and golden and the pears are bubbling and tender. Spoon the pears into the pastry cases, stacking them above the rim as they will reduce down during cooking. Peel, quarter and core the pears then cut into 1cm thick slices.Ĭombine the remaining ingredients in a large bowl and add the pears, tossing well to coat every slice. 1cups all-purpose flour Pinch salt 3tablespoons sugar 9tablespoons cold butter 1egg yolk 3 or 4medium apples, preferably Golden Delicious, or pears. Grease a 10-inch baking dish generously with 1 tablespoon butter. Stamp out 6 x 12cm circles and line each tin, bringing the pastry up above the rim of each one to contain the pears. Preheat the oven to 350 degrees F (175 degrees C). Using the parchment, slide tart onto a wire rack to cool. ![]() Sprinkle with almonds bake 5 minutes longer. Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Roll each sheet of pastry out on a lightly floured board until a little thinner. Fold up edges of crust over filling, leaving center uncovered. Grease a 6 hole, 150ml capacity muffin tin. ![]()
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