Name: Pear Tart
Yield: Serves 6
Cuisine: Italy
Ingredients: 175ml/6fl oz double cream; 2 large eggs; 2 tablespoons pear liqueur; icing sugar; 50g/2oz ratafia biscuits or little Italian Amarettis, available from good delicatessens; 100g/4oz butter, softened; 2 tablespoons cold water; 25g/1oz icing sugar; 225g/8oz plain flour; 3 even-sized Cornice pears; 75g/3oz sugar; 150ml/5fl oz water

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

This is the most wonderful pear dessert using ratafias or little Italian Amarettis and pear liqueur to enhance the delicate flavour of the fruit. It should really be served warm with whipped cream to tickle the taste-buds.

Ingredients

For the pastry case

100g/4oz butter, softened
2 tablespoons cold wate

Method

First make the pastry: make sure that the butter is soft enough to work with, but do not melt it - room temperature is ideal. Put the butter; water, sugar and one-third of the flour into a large bowl. Mix well, using a wooden spoon, to make a tacky paste. Gradually work in the remaining flour, then knead until smooth. Roll the pastry out thinly on a lightly floured surface and use a little over