Poached pear tart with orange crème fraîche
https://www.coop.co.uk/recipes/poached-pear-tart-with-orange-creme-fraiche
Round off your dinner in style with this elegant, delicious dessert
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Feeds
8
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Ready in
1 hour
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 63g
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Ingredients
- 375g pack ready rolled shortcrust pastry
- 250g golden caster sugar
- 70cl bottle red wine
- 2 cinnamon sticks
- 2 star anise
- 1 large orange, ½ peeled and ½ zested
- 4 small British pears, peeled
- 300g Co-op reduced fat crème fraîche
- 100g Co-op double cream
- 1 vanilla pod, split lengthways and seeds scraped out
- 40g icing sugar, sieved, plus extra to serve
- 20g pistachios, finely chopped
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Use the pastry to line a 35cm x 12cm loose-bottomed tart tin, then trim the excess pastry. Leave in the fridge for 15 mins
- Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans, and increase the heat to 200°C/fan 180°C/Gas 6
- Bake for another 15-20 mins, or until golden and firm on the bottom. Leave to cool completely
- Put the sugar, wine, cinnamon, star anise and orange peel in a pan over a medium heat then stir until the sugar has dissolved. Add the pears and poach gently for 25-30 mins, until tender
- Drain, leave to cool, then cut each one in half and remove the core
- Whisk the crème fraîche, cream, vanilla seeds, icing sugar and orange zest together until thick
- Spoon into the tart case, then top with the pears
- Chill for at least 2 hours, then scatter with the nuts and icing sugar to serve
