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Red Wine Pear Tart with Dark Cinnamon Pastry

Red Wine Pear Tart with Dark Cinnamon Pastry

Recipe Submitted By: bakingmad

Surprise your guests with this gorgeous tart – Billington’s Dark Muscovado Sugar makes this pastry intriguingly different . Simply serve with a spoonful of whipped cream.

Preparation Time	1 hour
Baking Time	20 minutes
Portions	8 slices
Skill Level	Medium
Average Rating

Red Wine Pear Tart with Dark Cinnamon Pastry Ingredients

150 grams	Butter cubed
125 grams	Dark Muscovado Sugar (Billington's)
3	Free Range Eggs (Happy Eggs) Yolks,
1 tsp	Ground Cinnamon
300 grams	Wholemeal Plain Flour (Allinson)

Additional Ingredients

8	Pears
1	Cinnamon Stick
100 grams	Golden Caster Sugar (Billington's)
600 ml	Red Wine

This recipe uses

How to make Red Wine Pear Tart with Dark Cinnamon Pastry

Click on the text to highlight the different stages as you go along,
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Put the butter and Billington’s Dark Muscovado Sugar together in a blender. Whizz together until smooth and creamy. Add the egg yolks and cinnamon and blend again for a few seconds. Add the Allinson Wholemeal Flour and pulse together until the mixture forms into a ball. Wrap the pastry in cling film and chill for 30 minutes
Preheat the oven to 200ºC/fan 180ºC/gas 6. Grease a 21cm (9inch) loose based fluted flan tin. Roll out the pastry on a sheet of baking parchment, then carefully lift into the flan tin. Press the pastry well into the edges, then trim off the excess pastry by rolling over the top with the rolling pin. Line the case with greaseproof paper and beans. Bake for 15 minutes, remove paper and beans and cook for 5 more minutes until the pastry is crisp and golden
Meanwhile, take a large deep frying pan or casserole dish; add the pears, cinnamon stick, Golden Caster Sugar and red wine. Cover, bring to the boil, then simmer for 30-40 minutes until the pears are tender
Carefully remove the pears with a slotted spoon and put onto a large plate, then arrange in the pastry case. Boil the wine juices for several minutes until they become syrupy. Drizzle over the top of the pears. Serve warm or cold.

Reviews

Read all reviews (1) | Average rating: 3 stars

"I don\'t think the recipe for the pastry is right - it\'s unworkable with this little flour (unless that\'s just my technique). However, having added a fair amount more flour and successfully made the pastry case, the finished product looked and tasted fab."

Bakingmad: "Thank you for pointing this out. It should be half fat to flour! Have just tested it and yes it should be 300g wholemeal flour! We will amend the recipe :-) "

13-03-2011 | Author: paysag | 3 stars