-
Roll the pastry on a lightly
floured surface to line a deep 23cm loose bottomed tin.
Chill for 30 mins
-
Put the pears in a pan with
100g sugar, the wine and half the vanilla pod. Cover with
water, bring to the boil, reduce the heat and simmer for
10-15 mins until the pears are soft. Turn off the heat and
leave to cool.
-
Heat the oven to 200c/Fan
180C/Gas 6. Line the case with parchment paper and baking
beans. Bake for 15 mins, remove beans, then bake for 10
mins more until crisp/ Whisk yolks, sugar and remaining
vanilla pod seeds together, then whisk in milk and cream.
-
Reduce oven to 160C/Fan
140C/gas 3 for 1h. Remove the pears from the syrup, slice
into quarters and arrange in the tart. Pour over custard
mixture and bake for 1h until set. Cool completely before
serving.
|
DAILY
DINNERS 
