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Pear Puff PastryTart with Red Wine Glaze |
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| Serves 8 |
Prep 25 mins |
Cooking 35-40 mins |
Easy |
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My rating |
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Ingredients |
1/2 x 75-cl bottle of red, not too tannic wine such as a
Cabernet Sauvignon
25g caster sugar, plus 2 tsp
75g redcurrent jelly
500g puff pastry
a little butter for greasing
4 firm pears, such as Williams
Creme fraiche, to serve
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Put the red wine in a small
pan with the 2 tsp of sugar and boil rapidly until it has
reduced to 2 tablespoons. Add the redcurrant jelly and
stir until it has melted. Set aside.
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Roll out the pastry on a
lightly floured surface into a rectangle of approximately
28 x 38 cm. Lift onto a lightly greased baking sheet and
prick the pastry here and there with a fork, leaving a
2.5cm border clear around the edge. Chill for at least 20
minutes.
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Preheat the oven to 200C/ Fan
180C/ Gas 6. Peel, core and thinly slice the pears and
arrange them, slightly overlapping, over the pastry, still
leaving the border clear around the edge.
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Sprinkle with the remaining
sugar and bake in the oven for 5-40 mins until the pastry
is crisp and golden and the pears are slightly browned.
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Remove the tart from the oven.
Warm through the glaze and brush generously over the
pears. Cut the tart into rectangles and serve warm with
the creme fraiche.
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