Cooking
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Tip When cooking in a conventional oven sometimes pastry can go soggy in the middle. To prevent this sprinkle the pastry base with semolina before filling. |
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Pear and Almond Cream Tart 1 tart tin lined with uncooked short crust pastry Combine the butter sugar, almonds, egg, and cream to a thick paste. Pour mixture into the pastry case and top with the pears. Place on the floor of the Roasting oven and cook for 20 mins, until puffed up and golden. Check after 10 mins, and use plain shelf on the last set of runners if the tart is browning too quickly to deflect the heat. There is no need to “blind bake” pastry as the floor of the roasting oven is the perfect temperature to cook the bottom of the tart. For conventional cookers, blind bake the pastry case until it is just cooked and still pale.Cool the case and then carry on with the filling. Pre heat oven to 180c and cook for 20 – 25 minutes until golden and puffed up. Remove from the oven and cool on a wire rack. Take it out of the tart tin and serve. |
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