Ingredients
1 shortcrust pastry
½ cup cream
1 tsp cornflour
1 tsp vanilla extract
2 eggs
lightly beaten
2 tbsp castor sugar
4 pears
peeled, cored and sliced
Cinnamon
for sprinkling
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20cm flan tin
- 1 fork
- 1 baking paper
- 1 whisk
Instructions
- Preheat oven to 180ºC.
- Line a 20cm flan tin with the pastry and trim edges. Prick base with a fork a few times and rest for 15 minutes.
- Place a sheet of baking paper over the centre and weigh down with rice or dried beans. Bake for 15 minutes then removes centre weights and bake a further 5 minutes.
- Remove and set aside.
- Reduce oven temperature to 160ºC.
- Whisk cornflour into cream and add vanilla extract, eggs and sugar.
- Arrange pears on the pastry base and pour custard mixture over the top.
- Shake cinnamon over the tart and bake for 20-25 minutes.
Notes
Tip
This pastry method is called baking blind. It is used in most tart and flan recipes to create a crisp pastry base.
Variation
You could use any tinned fruit you like in place of the pears.
