Pear and red wine tartlets

This el­e­gant pear dessert is per­fect for a spe­cial oc­ca­sion and sur­pris­ingly easy to make.

YOU Something Sweet - - CONTENTS -

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

star anise

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.

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