Name: Pear crumble
Cook time: 40 min
Total time: 40 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 360.00 ml flour cake; 5.00 ml Baking powder; 50.00 g almonds ground; 50.00 ml castor sugar; 125.00 ml butter; 500.00 g pears dried; 1.00 cinnamon stick; 50.00 ml fruit mincemeat; 5.00 ml almond essence; 15.00 ml castor sugar

Recipe Disclaimer

Tap for method

Ingredients (10)

CRUST

360.00 ml	flour — cake
5.00 ml	Baking powder
50.00 g	almonds — ground
50.00 ml	castor sugar
125.00 ml	butter

FILLING

500.00 g	pears — dried
1.00	cinnamon — stick
50.00 ml	fruit mincemeat
5.00 ml	almond essence
15.00 ml	castor sugar

Tap for ingredients

Method:

Preheat the oven to 180 ºC and spray a round pie dish with non-stick spray.
Sift the dry ingredients for the crust together and rub in the butter until the mixture resembles soft breadcrumbs. Add a little cold water to make a soft, but not sticky dough. Divide the dough in two equal portions and chill for about 15 minutes.
Roll out half the dough and line the pie dish. Prick the crust. Chill once more, with the remaining dough.
Meanwhile, boil the pears in a little water with the cinnamon stick, until plump and soft but not mushy. Drain, cool slightly and dice.
Mix the pears with the fruit mince and almond essence and spoon into the pie crust. Grate the remaining pastry over the filling and bake the tart for about 40 minutes until done and golden brown.
Remove from the oven and sprinkle with castor sugar while the tart is still hot. Serve warm or at room temperature with cream or ice cream.
Makes 1 medium-sized tart.