Name: Cranberry pear tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 1/4 cup plain flour; 1/2 teaspoon baking powder; 100 gram cold unsalted butter, chopped; 1/4 cup caster sugar; 1 egg, lightly beaten; 1 kilogram tub pears in cranberry juice, drained, juice retained; 125 gram (1/2 packet) ginger snap biscuits, finely crushed; 1 egg yolk, lightly beaten; 1 tablespoon caster sugar; toasted flaked almonds, thick cream or yogurt (see tip), to serve

Cranberry pear tart

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Serves 8

Prep

10M

Cook

20M

Total

30M

Ingredients

1 1/4 cup plain flour

1/2 teaspoon baking powder

100 gram cold unsalted butter, chopped

1/4 cup caster sugar

1 egg, lightly beaten

1 kilogram tub pears in cranberry juice, drained, juice retained

125 gram (1/2 packet) ginger snap biscuits, finely crushed

1 egg yolk, lightly beaten

1 tablespoon caster sugar

toasted flaked almonds, thick cream or yogurt (see tip), to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a baking tray.

2.Sift flour and baking powder together into a large bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Stir sugar through.

3.Add egg and knead lightly until smooth. Wrap in plastic wrap. Chill for 15 minutes.

4.Meanwhile, arrange pears on paper towel to drain thoroughly. Unwrap pastry and roll out on a lightly floured surface to form a round about 3mm thick. Place on prepared tray. Fold 4cm of edge over, pleating to form a border. Sprinkle biscuits over centre of round and cover with pears. Brush pastry edges with yolk and sprinkle with sugar.

5.Bake for 15-20 minutes until golden. Serve in wedges with flaked almonds, reserved syrup (see Notes) and thick cream or yoghurt.

Combine syrup and 1/3 cup caster sugar in a medium pan on low. Stir until sugar dissolves. Simmer for 5-10 minutes to thicken.
Note

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