
Mulled Wine Pear Tart
Try this delicious mulled wine pear tart recipe for a tasty treat. Made with Jus-Rol all butter shortcrust pastry, Packham pears and double cream.
Quick Stats
Moderate
1 tart
15 minutes bake time
Mulled Wine Pear Tart
Try this delicious mulled wine pear tart recipe for a tasty treat. Made with Jus-Rol all butter shortcrust pastry, Packham pears and double cream.
Ingredients
- 500g Jus-Rol™ All butter shortcrust pastry
- 500ml red wine
- 142ml double cream
- 100g sugar
- 1 orange juiced & rind
- 500ml red wine
- 1 cinnamon stick
- cloves
- 3 pears, peeled
- 142ml double cream
- 250g custard, chilled
- 2 tbsp redcurrant jelly
Equipment required
- 20cm or 8in Round flan tin
- Baking paper
- Baking Beans
- Large pan
- Mixing bowl
- Whisk
- Palette Knife
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
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- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
- Press paper gently into flan case and allow excess to stand up around edges.
- Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
- Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.
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Method
- Pre-Heat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
- Roll out pastry to line flan and line with baking paper so that it overhangs. Fill with baking beans and bake blind for 15 minutes, then remove paper and beans and cook for a further 5 minutes or until pastry is golden brown. Allow to cool.
- Meanwhile combine wine, sugar, orange juice and rind and spices in large pan and heat to dissolve sugar, and then bring to the boil. Place pears in wine mixture and simmer until tender, turning occasionally to ensure they are coated with wine. Remove from pan and allow to cool, keep mulled wine to one side.
- Whip double cream until thick, stir in custard and then spread over the pastry.
- Cut pears in half and remove cores. Make five to six slices in each pear keeping point intact. Arrange on top of tart.
- Heat together the retained wine and redcurrant jelly and spoon over pears to glaze just before serving.