Tarte aux Poires

Name: Tarte aux Poires
Ingredients: 6–7 oz / 170–200 g plain flour, sifted; pinch of salt; 4 oz / 110 g unsalted butter; 1 pt / 570 ml sweet white wine, such as Montbazillac or St Croix du Mont; half the juice and the finely grated zest of 1 lemon; 1 pt / 570 ml sweet white wine, such as Montbazillac or St Croix du Mont; 1 pt / 570 ml sweet white wine, such as Montbazillac or St Croix du Mont; 1 egg yolk mixed with 3 tbsp cold water; 1 egg white, lightly beaten; 1 oz / 30 g caster sugar; 1 egg yolk mixed with 3 tbsp cold water; 3–4 tbsp apple or redcurrant jelly, or strained apricot jam; 3–4 tbsp apple or redcurrant jelly, or strained apricot jam; 3–4 tbsp apple or redcurrant jelly, or strained apricot jam; 6 firm ripe pears; 1 bay leaf; blade of mace

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Pastry

4 oz / 110 g unsalted butter
6–7 oz / 170–200

Dessert
Vegetarian

Method

To make the pastry, rub the butter into the flour, salt and sugar until it resembles fine breadcrumbs, using your hands or a food processor. Make a well in the centre, pour in the egg yolk and water, and mix together with a knife until you have a ball of pastry. Wrap the pastry in greaseproof paper, and refrigerate for 20–30 minutes to firm it up.

When ready to bake, roll out the pastry