Details
Serves 8 Cook for 20-25 mins Temperature 200 C
Ingredients
10oz (285g) shortcrust pastry (shop-bought is fine) 121b (675g) pears, just ripe juice of 1 lemon 8oz (225g) carton whipping cream 2 eggs plus 1 yolk (size 1 or 2) 3oz (85g) caster sugar
Method
Preheat oven to 200°C (400°F, gas mark 6) Knuckle or roll the pastry out to fill a 9 to 10in flan tin with sides at least lin high. Prick all over the base, put in some foil with rice or beans to stop the middle rising, and bake “blind” for about 12 minutes. Remove the foil and its contents Peel and core the pears, slice them neatly and layer them into the pastry, sprinkling with the lemon juice to prevent them discolouring Mix the cream thoroughly with the eggs, the yolk and the sugar. Pour over the tart and return to the oven, turning it down to 190°C, (375°F, gas mark 5). It should cook for about 20 to 25 minutes until the cream is just set Allow to cool for ten minutes before serving, or allow to get completely cold