When I was younger and with a lot less on my mind, I was more organised (cue hollow laughter from my Mum and Islay (sister in law)). I used to keep a recipe book where I would write down or more often stick down recipes that I’d found in magazines – the rule was that it didn’t go in the book unless I’d cooked it and liked it…as I got older the number of recipes around increased at a much faster rate than my cooking and then I also discovered recipe books.
Anyway this recipe is right at the front of the book and has been made on numerous occasions but won’t be this month as it would appear I am right at the end of the Pear season – never mind plenty of other things I can make, come friday when there is flour in the house again – think I’d better start buying in bulk.
10oz Shortcrust Pastry
Juice of a lemon
8oz carton whipping cream
2 eggs plus 1 egg yolk
3oz caster sugar
1. Preheat oven to 200 deg c(400 deg F or Gas 6)
2. Roll pastry out and line a 9-10 inch flan tin with it. Prick the base and bake blind in the oven for about 12 minutes
3. Peel, core, slice pears. Layer pears neatly on the pastry. Sprinkle with lemon juice
4. Mix cream with the eggs and sugar. Pourthe mixture over the pears in the flan tin
5. Turn the oven down to 190 deg c (375F or gas mark 5). Put tart back in the oven for 20-25 minutes until cream is just set.
6. Cool for 10 minutes and serve…or allow to cool completly and serve…
If I ever put a photo up with this post you can assume that I finally found some pears in season… I have done it with tinned pears before but I suspect this is cheating…