Pear, Sultana and Custard Tarts
These tarts will be sure to impress – can be made with fresh or tinned pears.
Vegetarian
Dessert
Difficulty:
Easy
Preparation time:
20 minutes
Cook time:
25 minutes
Servings:
4
Source:
Queensland Meals on Wheels
Ingredients
- 1-2 medium-size, ripe pears (approximately
- 160g), cored, halved and thinly sliced
- 1/2 tbsp lemon juice
- 40ml maple syrup
- 100ml thickened custard
- 40g wholemeal flour
- 400g sheets puff pastry
- 30g sultanas
- 250ml cream, to serve
Method
- Preheat fan-forced oven to 220°C (230°C for conventional oven). Line a large baking tray with baking paper.
- Arrange the thin pear slices out on a separate tray.
- Mix the lemon juice with half of the maple syrup and pour the lemon-maple mix evenly over the pear slices. Set aside.
- In a bowl, combine the custard and flour. Set aside.
- Slice each pastry sheet in half and place one half on top of the other to form a double layer.
- Using a 12cm diameter cutter, cut out two circles from each pastry stack and place on the lined tray. Completely cut through both layers and discard the excess pastry.
- Using a 9cm diameter cutter, carefully cut into each pastry circle, through the top layer only, to remove the inner top layer.
- Spoon the custard evenly into the inner circle of each pastry round. Layer with the pear slices and sprinkle sultanas around the pair slices.
- Bake for 20 minutes or until the pastry has puffed and is golden brown in colour.
- Serve with cream and the remaining maple syrup.
Handy Tips
Use Corella or Packham pears if possible (or tinned pears if short on time).