This is much better than tinned

This walnut tart is perfect with some vanilla ice cream

This walnut tart is perfect with some vanilla ice cream

Enjoy several nutritional benefits from strawberries while tucking into this treat

LAWRENCE MURPHY: Seeing in summer with a classic

0
Have your say

This recipe requires you to poach a few pears as one of the ingredients, giving you a little more work, but they are much better than tinned pears. This old-fashioned, comforting tart is a lovely way to finish a meal or to have with a big mug of tea.

INGREDIENTS – PASTRY

140g plain flour

10g cornflour

80g butter cut into small cubes

20g caster sugar

1 egg

INGREDIENTS – FILLING

2 poached Commice pears (cored and sliced)

200g walnuts

100g caster sugar

Dessertspoon honey

Tablespoon sweet sherry

85g butter

3 eggs

METHOD

1. Make the pastry by rubbing the flour and butter together until you get a bread crumb texture.

2. Add the sugar and the egg and mix together. Wrap the pastry in cling film and leave to rest for 20 minutes in the fridge.

3. Roll out the pastry and line a 20cm tart ring. Rest again before baking blind in a pre-heated oven 170c gas 4/5 for about 15 minutes.

4. Make the walnut filling by putting the sugar butter and walnuts in a food blender for 3 minutes. Scrape down the sides.

5. Add the honey and sherry and pulse for one minute.

6. Add the eggs and blend for a further minute.

7. Put the sliced pears in the bottom of the pastry case and fill the rest with the walnut mix.

8. Bake in a pre-heated oven 150c gas 2/3 for 45 minutes. Test with a skewer; if it comes out clean, the tart is cooked.

Back to the top of the page