CHRISTMAS PEAR TART

Christmas pear tart image

Gary Rhodes' pear and mincemeat tart is based on an Eccles cake, the pastry they say has been with us for 300 years or more

Provided by Gary Rhodes

Time 1h5m

Yield Serves 2, with enough for seconds

Number Of Ingredients 18

Ingredients

1 sheet ready-rolled puff pastry , thawed if frozen (from a 425g packet of 2 sheets)
flour , for dusting
1 egg white
granulated sugar , for dusting
holly sprigs and icing sugar , to decorate
custard , cream or ice cream, to serve
2 small pear , peeled, cored and cut into 1cm dice
25g each currant and sultanas
25g light muscovado sugar
25g butter , softened
pinch freshly grated cinnamon
zest 1 orange or lemon (optional)
1 medium pear , peeled, cored and cut into 1cm dice
50g each currant and sultanas
25g light muscovado sugar
25g butter , softened
pinch freshly grated cinnamon
zest 1 orange or lemon (optional)

Steps:

To make the syrup, place all the ingredients in a pan with 150ml water, then bring to a simmer. Cook for 10 mins until the fruit is softened, then remove the vanilla pod and blend to a smooth purée with a hand-held blender. Strain through a sieve. Allow to cool.
Extend the pastry by rolling out on a lightly floured surface, so it is big enough to cut out a 30cm circle. Lay the pastry circle on a baking tray. Mix all the filling ingredients together. Spoon the mincemeat filling into the centre of the pastry (no more than 10cm diameter), creating a dome shape. Brush the edges of the pastry with water and gather all together to create a 'bag' effect. Press the pastry lightly together to seal well, keeping it fairly loose.
Lay a greased baking tray on top, then turn the two trays over. Remove the top tray, and lightly roll the 'bag' with a rolling pin to create a flat round pastry disc, about 18cm across. Brush the pastry with the egg white, then sprinkle with the granulated sugar. Score 3-4 lines with a sharp knife in the centre, then chill for 15-20 mins. The tart can be made ahead and chilled for up to 2 hrs. Heat oven to 200C/fan 180C/gas 6. Bake for 25-30 mins until golden brown and crispy.
Now finish it in style: Sit the tart on a plate and decorate with sprigs of holly sifted with icing sugar. Serve warm, in slices, with a little custard, cream or ice cream and the pear and raisin syrup.

Nutrition Facts : Calories 896 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 143 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium