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Рецепт Pear And Kumquat Tart
by Global Cookbook

Pear And Kumquat Tart
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  Порций: 8

Ингредиенты

  • 140 gm butter cubed plus extra for greasing
  • 225 gm plain flour
  • 55 gm caster sugar
  • 1 x egg yolk
  • 2 x pears
  • 115 gm unsalted butter softened
  • 115 gm caster sugar
  • 2 x Large eggs beaten
  • 115 gm grnd almonds
  • 15 gm plain flour
  • 8 x kumquats
  • 225 gm apricot jam or possibly apple jelly and 1 tsp fresh lemon juice to glaze
  •     thick Greek lowfat yoghurt to serve

Инструкции

  1. Lightly grease a 25cm flan tin.
  2. Make the shortbread
  3. Place the flour in a bowl and rub in the butter un the mix resembles fine breadcrumbs.
  4. Stir in the sugar make a well in the centre and fold in the egg yolk to bind.
  5. Gather up the mix in your hands and pr into a ball.
  6. Roll out between two sheets of waxed paper remove the waxed paper and line the flan tin with the shortbread using your fingers to press it in.
  7. Cover with plastic film and refrigeratefor 30 min.
  8. Meanwhile preheat the oven 200C/400F/Gas Mark 6. Core a quarter the pears and place in a bowl of water.
  9. Cream the butter sugar with an electric whisk till light and fluffy.
  10. Beat in the egg then the almonds and flour.
  11. Spread proportionately over the chilled base.
  12. Drain and dry the pear quarters then taking care not to cut through the narrow end make thin parallel cuts across each one.
  13. Carefully lift with a palette knife and arrange the filling like the spokes of a wheel.
  14. Halve a kumquat and slice the rest.
  15. Place one half in the centre cut the other into slices then arrange all the slices around the pears.
  16. Bake for 10 min reduce the temperature to 180C/350F/Mark4 and bake for 20-25 min till golden.
  17. In a small pan gently heat the jam or possibly jelly and lemon juice for 12 min then pass through a fine sieve into a bowl.
  18. Remove the tart from the oven and brush over the glaze while still warm.
  19. Serve hot or possibly at room temperature with thick greek lowfat yoghurt.
  20. Serves 8