Pear Tartlets

---------- Recipe via Meal-Master (tm) v8.05

Title: PEAR TARTLETS
Categories: Pies, Fruits
Yield: 6 Servings

-----------------------------------DOUGH-----------------------------------
180 g (6oz) flour
30 g (1oz) icing sugar
150 g (5oz) butter, chilled
1 Egg yolk

----------------------------------FILLING----------------------------------
450 g (16 oz) can pears in juice
300 To 400ml custard cream (see
- below)

-------------------------------CUSTARD CREAM-------------------------------
500 ml (17 fl oz) milk
1 Vanilla pod
30 g (1oz) flour
85 g (3oz) sugar
1/4 ts Salt
1 tb Melted butter
4 Eggs
2 Egg yolks

-----------------------------------GLAZE-----------------------------------
2 Gelatine leaves
Lemon juice

To Drink: - Sweet white wine

Level of Difficulty: Fairly easy Preparation Time: 1 hr + resting time +
setting time Prepare in Advance: Yes

First, make the pastry. Mix together the flour, icing sugar and butter
until the mixture resembles fine breadcrumbs. Add the egg yolk and work
quickly together to form a dough. Set aside in the fridge to rest for 1
hour.

Make the custard cream. Pour the milk into a saucepan. Halve the vanilla
pod lengthwise and scrape the seeds into the milk. Add the pod. Bring to
the boil and simmer over low heat for 5 mins. Beat together the eggs, egg
yolks, flour, sugar, salt and butter. Beat in the boiling strained milk.
Pour the mixture back into the saucepan and bring to the boil, beating
vigorously. Set aside to cool, beating occasionally. Keep in the
refrigerator until ready to serve.

Roll out the dough and line 6 small fluted tart tins with removable bases.
Prick the bases with a fork. Chill for 15-30 mins. Preheat the oven to
200C/400F/Gas Mark 6.

Bake blind for 15-20 mins or until golden. Set aside to cool.

Strain the pears and reserve 150ml/5 fl oz of the juice. Cut the pears into
thin quarters.

Soak the gelatine leaves in cold water for approximately 10 mins. Squeeze
out the water and melt the leaves in a little pear juice. Add lemon juice
to taste. Keep in the fridge until the glaze starts to thicken.

Spread the custard over the base of the pastry moulds. Decorate with pear
quarters and cover with the glaze. Place in the fridge until the glaze has
set.

Posted by : Sue Rykmans.

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