200 g (7 oz) shortcrust pastry or pate sucree
4 ripe pears, peeled, cored and chopped
1 large cooking apple, peeled, cored and chopped
2 tbsp (23 g) soft brown sugar
1/4 level tsp (1.25 ml) ground cinnamon
25 g (1 oz) fine semolina
2 tbsp (30 ml) apple brandy
2 small red skinned eating apples, cored
15 ml (1 thsp) lemon juice
30 ml (2 level tbsp) apricot jam, sieved
4 ripe pears, peeled, cored and chopped
1 large cooking apple, peeled, cored and chopped
2 tbsp (23 g) soft brown sugar
1/4 level tsp (1.25 ml) ground cinnamon
25 g (1 oz) fine semolina
2 tbsp (30 ml) apple brandy
2 small red skinned eating apples, cored
15 ml (1 thsp) lemon juice
30 ml (2 level tbsp) apricot jam, sieved
method
1. Roll out the pastry and use to line a 21.5 cm (8-inch) flan ring placed on a baking sheet.
2. Bake 'blind' in the oven at 200°C (400°F) mark 6 for 20 minutes.
3. Place the pears and cooking apple in a pan with the sugar and cinnamon and 45 ml (3 tbsp) water. Cover and simmer gently for 15 minutes.
4. Stir the semolina and apple brandy into the fruit mixture and spoon into the pastry case.
5. Slice the eating apples into thin wedges, arrange around the top of the flan and brush them with the lemon juice.
6. Return to the oven and cook tor a further 15 minutes.
7. Melt the jam in a pan with 10 ml (2 tsp) water and brush the glaze over the tart when cooked.
8. Serve hot or cold.
2. Bake 'blind' in the oven at 200°C (400°F) mark 6 for 20 minutes.
3. Place the pears and cooking apple in a pan with the sugar and cinnamon and 45 ml (3 tbsp) water. Cover and simmer gently for 15 minutes.
4. Stir the semolina and apple brandy into the fruit mixture and spoon into the pastry case.
5. Slice the eating apples into thin wedges, arrange around the top of the flan and brush them with the lemon juice.
6. Return to the oven and cook tor a further 15 minutes.
7. Melt the jam in a pan with 10 ml (2 tsp) water and brush the glaze over the tart when cooked.
8. Serve hot or cold.
serving amount
serves 6
rate this recipe
6.6
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