Red Wine Poached Pear Tart.

Red Wine Poached Pear Tart.

Equipment:

25cm loose bottomed tart tin.

          Pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 5 more minutes.

         For the poached pears.

450g firm pear, peeled, cored and cut into 2cm thick.

In a large saucepan, put in,

-prepared pears, with

-300ml red wine,

-1tbsp caster sugar,

-pinch of salt.

Bring to a simmer and cook, with the lid on, for 5 minutes. The pears should still be quite firm. Leave to cool in the poaching liquid for around 1 hour. Drain.

(Freeze the wine and use it in a stew or bolognese)

For the filling.

-200g ground almonds,

-25g self raising flour,

-200 butter,at room temperature,

-225g caster sugar,

-3 eggs,

-1tsp vanilla bean paste,

-pinch of salt.

Beat well to combine.

Spoon into the tart case.

Arrange pear pieces on the filling, press lightly into the mixture.

Bake 35-45 minutes or until just set.

Leave to cool in the tin for at least 2 hours.