This is much better than tinned
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.
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Hide Ad3. 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.