Pear and red wine tartlets
This elegant pear dessert is perfect for a special occasion and surprisingly easy to make.
4 tartlets Preparation time: 20 minutes Chilling time: 40 minutes Cooking time: 20-25 minutes Baking time: 15-20 minutes
250 g chilled butter, cut into
250 ml (1 c) icing sugar, sifted 500 ml (2 c) cake flour
80 ml (¹⁄₃ c) cornflour
80 ml (¹⁄₃ c) ground almonds
500 ml (2 c) red wine
250 ml (1 c) rooibos tea 2 each cinnamon sticks and
125-180 ml (½-¾ c) sugar 4 small pears, peeled but
stalks kept intact
10 ml (2 t) cornflour icing sugar for dusting
(optional) whipped cream to serve
Preheat the oven to 190 °C. Grease 4 loose-bottom tins or ramekins.
1 Pastry Put all the ingredients in a food processor and pulse until well mixed and the dough forms a ball around the blade.
2 Remove and shape into a ball. Wrap in clingfilm and chill for 30 minutes.
3 Shape the pastry into a roll and cut into 1-cm discs. Press the discs into the bottom and up the sides of the tins or ramekins, reserving some for the top. Prick the bases and chill for 10 minutes.
4 Filling Pour the wine and tea into a saucepan, add the spices and sugar. Add the pears and cook for 15-20 minutes, until just soft. Cool in the liquid. Remove the pears and thicken the liquid with cornflour to make a sauce, about 5 minutes.
5 Put a pear in each tin or ramekin. Spoon a little sauce over. Grate the reserved pastry over the pears so they’re nearly covered, but with the stalks protruding. Bake for 15-20 minutes.
6 Dust the tartlets with icing sugar, if using, and serve with whipped cream.