LADING

Pear and Apricot Tart

 

Pear and Apricot tart




White Porcelain Round Pie Dish, £31.50

Makes 6

400 g sweet shortcrust pastry
3 apricots – halved, stones removed
3 pears
2 eggs
1 egg yolk
4tbsp ground almonds
250ml double cream
1 tsp vanilla extract
grated zest of one orange
2 tbsp caster sugar

 
Pre heat the oven to 220C, 425F, Gas Mark 7.

Butter a 27cm round dish and line with pastry, bake for 15 minutes.

Arrange apricots like a flower in the middle of the pastry case.

Peel and core the pear, cut into 8 end to end, arrange like a fan around the apricots.

Mix the eggs, egg yolks and almonds to a paste, add the cream, vanilla, orange zest, sugar and mix thoroughly.

Pour over the fruit.

Bake for 25 minutes or until the centre is only slightly wobbly.

Serve hot or cold with double cream.

Aga method:
Bake on the grid shelf on the lowest set of runners in the roasting oven

Print Recipe
Pear and Apricot Tart
Pear and Apricot Tart
Servings
Ingredients
Servings
Ingredients
Pear and Apricot Tart
Instructions
  1. Pre heat the oven to 220C, 425F, Gas Mark 7.
  2. Butter a 27cm round dish and line with pastry, bake for 15 minutes.
  3. Arrange apricots like a flower in the middle of the pastry case.
  4. Peel and core the pear, cut into 8 end to end, arrange like a fan around the apricots.
  5. Mix the eggs, egg yolks and almonds to a paste, add the cream, vanilla, orange zest, sugar and mix thoroughly.
  6. Pour over the fruit.
  7. Bake for 25 minutes or until the centre is only slightly wobbly.
  8. Serve hot or cold with double cream.
  9. Aga method: Bake on the grid shelf on the lowest set of runners in the roasting oven