1 sheet sweet short pastry
6 pears, peeled
a handful of dried beans for blind baking
1/2 cup sliced toasted almonds
1 teaspoon cinnamon
1/2 cup caster sugar
1 liter water
2 orange rinds
Grease a 20 cm tart tin. Line with a sheet of baking paper. Roll out the pastry and line the tin. Top with the dried beans. Bake at 200° C oven until cooked; 10 - 12 minutes.
Place cinnamon, sugar, water and orange rinds into a saucepan and bring to the boil. Add the pears and poach for 5 minutes or until soft.
Remove pears, drain completely and allow to cool. Once cooled, slice length ways into halves, remove core and seeds and place face down onto the pastry. Top with the roasted almonds.
For the Toffee Glaze
1 cup caster sugar
1 cup water
1 tablespoon white vinegar
Place all ingredients together in a saucepan and boil until the liquid thickens and darkens to the color of a golden syrup. As soon as this happens quickly spoon glaze over the pears until the whole tart is covered. Serve with double cream or ice cream.
1 cup flour
50 g butter
1 egg yolk
1 teaspoon vinegar
2 large eggs
4 tablespoons brown sugar
4 tablespoons golden syrup
4 tablespoons flour
6 tablespoons cream2 - 3 cups rhubarb, chopped
Rub butter into the flour until it resembles fine breadcrumbs. Add egg yolk and vinegar. Mix to form a dough using as much iced water as needed to bind the flour mixture together. Press into a 20 - 25 cm pie dish.
Beat filling ingredients. Place the cut rhubarb into the dish evenly and pour filling mixture over the fruit. Bake at 180°C for 20 - 25 minutes, or until firm.
2 x 410 g cans pitted black cherries, drained
3/4 cup milk
2 teaspoons vanilla essence
1/3 cup icing sugar
1/3 cup plain flour
1 teaspoon mixed spice
Lightly grease 26 cm pie dish. Spread cherries over base. Beat milk, eggs, essence and sifted sugar into a small bowl. Combine with an electric beater until combined. Gradually beat in sifted flour and spice. Beat until smooth. Pour batter over cherries. Bake in moderate oven for about 50 minutes or until set and browned. Serve warm or cold.
1 quantity shortcut pastry
4 granny smith apples
2 tablespoons brown sugar
1 tablespoon raisins
1/4 teaspoon nutmeg
Cold milk and white sugar to finish.
Line a buttered 25 cm pie dish with half the pastry, leaving the other half for the top.
Peel the 4 apples, slicing thinly and discarding core. Layer the apple slices and then sprinkle over a little of the sugar and spices. Keep layering until the apples, sugar and spices have been used and the pie shell is full.
Dampen the edges of the pie shell, and put on the pastry lid, pressing the edges together well. Neaten and flute edges if desired.
Brush the pie with cold milk, sprinkle with sugar and cut 4 small slits in the lid.
Bake in a pre-heated oven set at 200°C for 25-30 minutes, until the crust is a pale golden color.
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