Swiss Pear and Redcurrant Tart

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

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

Europe
Switzerland
Dessert
Pie
Vegetarian

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