PEAR & CIN­NA­MON SUGAR LAT­TICE PIES

PREP + COOK TIME 1 HOUR 15 MIN­UTES (+ RE­FRIG­ER­A­TION & COOL­ING) SERVES 4

The Australian Women’s Weekly Food Magazine - - Snuggle Up Sweet Bakes -

3 large pears (1kg)

¼ cup (55g) caster sugar 2 tea­spoons corn­flour 1 tea­spoon vanilla ex­tract 1 egg white

½ tea­spoon ground cin­na­mon

SWEET SHORTCRUST PAS­TRY 1½ cups (225g) plain flour 2 ta­ble­spoons ic­ing sugar

125g cold but­ter, chopped

1 egg yolk

2 ta­ble­spoons iced water,

ap­prox­i­mately

1 Make sweet shortcrust pas­try.

2 Grease 4 x 10cm (base mea­sure­ment) round loose-based fluted flan tins. Di­vide pas­try into five por­tions. Roll four por­tions of the pas­try, one at a time, be­tween sheets of bak­ing pa­per un­til large enough to line tins. Ease pas­try into tins, press into sides; trim edges. Re­serve pas­try scraps, ad­ding them to the re­main­ing por­tion. Re­frig­er­ate for 30 min­utes.

3 Pre­heat oven to 180°C/160°C fan. 4 Peel, core and thinly slice pears. Cook pear and 1 ta­ble­spoon of the sugar in a medium saucepan, cov­ered, for 2 min­utes or un­til pear is ten­der. Drain, re­serv­ing 1 ta­ble­spoon of liq­uid. Blend or process pear mix­ture un­til al­most smooth. Re­turn to pan with half the re­main­ing sugar. Blend corn­flour with re­served liq­uid, stir into pear mix­ture; cook, stir­ring, un­til mix­ture boils and thick­ens. Stir in ex­tract; cool.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.