Swiss Pear and Redcurrant Tart

Name: Swiss Pear and Redcurrant Tart
Yield: Serves 6—8
Cuisine: Swiss
Ingredients: 2.5 ml/½ tsp salt; 120 ml/4 fl oz/½ cup single (light) cream; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 225 g/8 oz/2 cups unbleached white bread flour; 2 eggs; 85 ml/3 fl oz/⅜ cup milk; icing (confectioners’) sugar, to dust; 1 egg; 25 g/1 oz/2 tbsp caster (superfine) sugar; 25 g/1 oz/2 tbsp butter, melted; 3 pears, peeled, halved and cored; 50 g/2 oz/⅓ cup red currants; 2.5 ml/½ tsp freshly grated nutmeg

Preparation info

Serves
6—8

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Juicy pears and redcurrants in a nutmeg cream custard provide an unforgettable filling for this Swiss tart.

Ingredients

85 ml/3 fl oz/⅜ cup milk
1 egg

Method

Pour the milk and egg into the bread machine pan. If the instructions for your bread machine specify it, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over the flour, ensuring that it covers the liqui