Savoury Tarts Pear & Red Wine Tart with Cinnamon Pastry Total Time 1h 20m Prep Time 1h 0m Bake Time 20m Serves 8 Skill Level Intermediate Dietary Needs 0 Reviews No ratings yet Save Save this recipe Share Share Print Print Surprise your guests with this gorgeous tart – muscovado sugar and cinnamon make the pastry intriguingly different. Simply serve with a spoonful of whipped cream. Method Put the butter and muscvoado sugar together in a blender. Whiz together until smooth and creamy. Occasionally you can cream the mixture together with a spoon. Add the egg yolks and cinnamon and blend again for a few seconds. Add the flour and pulse together until the mixture forms a ball. Wrap the pastry in cling film and chill for 30 minutes in the fridge. Meanwhile, take a large deep frying pan or casserole dish; add the pears, cinnamon stick, caster sugar and red wine. Cover, bring to the boil, then simmer for 30-40 minutes until the pears are tender. Preheat the oven to 200ºC (fan 180ºC, gas mark 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. 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. Let's Bake The easiest way to follow a recipe Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients For the Pastry 150g Butter 125g Unrefined Dark Muscovado Sugar (We like Billington's) The rich taste and all natural colour of dark muscovado adds depth to all of your cooking and baking, making it the world’s finest dark brown soft sugar. It pairs wonderfully with chocolate and is perfect in marinades, sauces and chutneys 3 Egg Yolk(s) (Free Range) 1 tsp Cinnamon 300g Plain Wholemeal Flour (We like Allinsons) Plain wholemeal flour gives a more dense texture than plain white flour and has all the goodness of the whole grain. Try it in scones, fruit cakes, pastries and tarts. For the Filling 8 Pear(s) 1 Cinnamon Stick(s) 100g Unrefined Golden Caster Sugar (We like Billington's) This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 600ml Red Wine Utensils Flan Tin Rolling Pin Recipe Alternatives Bakewell Tart Slices Bakewell Tart Slices Total 1h 5m Serves 8 Skill Intermediate Diet Rating No ratings yet Save this recipe Yorkshire passion fruit curd tart Yorkshire passion fruit curd tart Total 1h 0m Serves 4 Skill Intermediate Diet Rating No ratings yet Save this recipe Kent Lent Pie Kent Lent Pie Total 1h 20m Serves 6 Skill Intermediate Diet Rating No ratings yet Save this recipe
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