Black­berry, pear and pecan tart

SERVES 8-10

Food and Travel (UK) - - Contents -

For the pas­try

200g plain flour

90g chilled salted but­ter, cut into small cubes

65g golden caster sugar 1 egg

For the fill­ing

2 medium Con­fer­ence pears zest and juice 1 orange

50g but­ter, soft­ened

85g golden caster sugar

1 egg

100g plain flour

1½tsp bak­ing pow­der 300g-350g black­ber­ries

60g pecans, roughly chopped 2tbsp fine-cut orange mar­malade

3.5-4cm x 23cm loose­bot­tomed fluted tart tin 1cm melon baller

To make the pas­try, put the flour for the pas­try into a bowl with a pinch of salt. Add the chilled but­ter cubes and rub into the flour un­til it re­sem­bles bread­crumbs, then mix in the sugar. Break the egg into a small bowl and whisk with 1tsp wa­ter.

Blend the egg into the flour mix­ture and bring to­gether to form a ball. Tip onto a lightly floured work sur­face and roll out to a cir­cle that will line the tart tin. Line the tin with the pas­try and roll the pin over to re­move any ex­cess pas­try. Us­ing your fin­gers, press the pas­try into the flutes and chill for a min­i­mum of 30 min­utes.

Pre­heat the oven to 160C/ 320F/Gas 3. To make the fill­ing, peel the pears and scoop the flesh into balls us­ing a melon baller and put into a small bowl with the orange juice. Put the but­ter and sugar in a bowl with the orange zest. Cream with a wooden spoon un­til pale, then beat in the egg un­til smooth.

Sift the flour and bak­ing pow­der to­gether in a bowl and mix into the creamed mix­ture.

Spoon the mix­ture onto the chilled pas­try and spread evenly over the base. Scat­ter over the black­ber­ries and pecans. Drain the pear balls, re­serv­ing the juice. Add the pear balls to the fill­ing. Bake for about 1 hour un­til the fill­ing has be­come puffed and golden.

Put the re­served orange juice in a small saucepan and heat to re­duce a lit­tle, then add the mar­malade and heat gently un­til syrupy. Pass through a sieve and brush over the hot fill­ing to glaze evenly. Leave to cool for around 20 min­utes be­fore un­mould­ing onto a serv­ing plate. Leave to cool com­pletely or serve warm.

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