Ingredients
100g dried pears
200ml Verjuice
1 tbspn honey
1 cup sugar
You'll need to make:
1 batch Sour Cream Pastry
200g creme fraiche
100g dried pears
200ml Verjuice
1 tbspn honey
1 cup sugar
You'll need to make:
1 batch Sour Cream Pastry
200g creme fraiche
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Methods
1
Preheat oven to 210C.
2
Place Barossa Dried Pears in saucepan with Verjuice and place over a very high heat, bring to a rapid boil for 4 to 5 minutes. Remove the pears, stir in honey and ¼ cup sugar, bring to the boil and reduce by 2/3.
3
Remove from heat, add Pears back and allow to cool to room temperature.
4
Each tart shell uses 25 grams of pastry, cut into a 10.5 centimetre disc. Blind bake for 10 minutes, remove blind baking beans/weights and return to oven and cook for a further five minutes.
5
Divide crème fraiche between tart shells, top with Pears and drizzle with syrup.
1
Preheat oven to 210C.
2
Place Barossa Dried Pears in saucepan with Verjuice and place over a very high heat, bring to a rapid boil for 4 to 5 minutes. Remove the pears, stir in honey and ¼ cup sugar, bring to the boil and reduce by 2/3.
3
Remove from heat, add Pears back and allow to cool to room temperature.
4
Each tart shell uses 25 grams of pastry, cut into a 10.5 centimetre disc. Blind bake for 10 minutes, remove blind baking beans/weights and return to oven and cook for a further five minutes.
5
Divide crème fraiche between tart shells, top with Pears and drizzle with syrup.
