Recipe for Dinner

Caramelised Apple and Pear Carob


225 g/8 oz/1/2 small Bramley (tart) apples

225 g/8 oz/1/2 ripe comice pears Juice of 1 lemon

100 g/4 oz/1 cup butter or margarine 225 g/8 oz/1/2 cup granulated sugar Flour for dusting 225 g/8 oz/1/2 puff pastry (paste) or shortcrust pastry (basic pie crust) Cream flavoured with Kirsch or orange liqueur

Peel, core and halve all the fruits, then sprinkle with lemon juice. Chill in a shallow dish. Spread the base of a 20 cm/8 in frying pan (skillet) that can also be placed in a preheated oven with the butter or margarine. Sprinkle the sugar over the fat. Arrange all the fruits in the pan with the cored cavities upwards. Dust the pastry board with flour and roll out the pastry to fit the size of the pan. Lay over the fruit. Trim the edges with a knife and remove any surplus pastry. Rest the tart in a cool place for 30 minutes to prevent shrinking. Place the pan on top of the cooker for 8 minutes to caramelize the bottom of the fruit. Ensure even cooking by lifting the edges of the pastry’ with a palette knife. Transfer to a preheated oven and bake at 220°C/425°F/gas mark 7 for a further 20 minutes. Invert the tart on to a flat plate while still hot so that the pastry is underneath the fruit, Serve the tart piping hot with the flavoured cream.


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