When I first saw Lorraine make this, I thought it would be so complicated because I have not come across short pastry in my local super market.
But once I did some research and tried my hand at making pastry for my milktart, I thought not why use the same recipe for the pastry and see how it pans out and guess what it works 🙂
Ingredients for the base:
- 1 x cup cake flour.
- 1 ½ x tsp baking powder.
- 5g x rama margarine.
- x tbsp castor sugar.
- 4 x tbsp milk.
Ingredients for the filling:
- 100g x soft rama margarine.
- 100g x castor sugar.
- 100g x ground almonds.
- 3 x tbsp. cake flour.
- 1 x egg.
- 1 x tbsp. vanilla essence.
- 1 x 411g tin of pear halves.
- 500g x icing sugar.
You will also need a spring form flute cake tin.
- Make the pastry and roll out to just bigger than the flute tin.
- Be careful not to stretch the pastry as this will make it shrink in the pan as it bakes.
- Try and get the pastry right into the fluted edges of your tin.
- You can use the handle of a wooden spoon dipped in flour.
- Cut off the excess pastry off with a sharp knife and set aside.
- In a bowl, cream the sugar and margarine until light and fluffy.
- Add the ground almonds and cake flour and mix well.
- Add the egg and vanilla essence.
- Mix till everything is well combined.
- Pour this mixture over the lined flute tin.
- Spread it out so that it is evenly spread and smooth.
- Drain the tinned peaches and pat dry with a paper towel.
- Arrange the pear halves cut side down in the almond filing.
- Lay one pear facing you and the next pear away from you and carry on like this till all the pears are finished.
- Bake in a preheated oven at 180 degrees for 30 – 45 minutes or until the filling is nicely puffed up and golden.
- Allow to cool for 10 minutes before popping the tart out tin and sliding it off the base of the flute pan
- To decorate, hold the base of the tin quite close to the tart to cover all but about 2cm of one of the long edges.
- Then dust the icing sugar over through a fine sieve.
- Repeat with the other long edge.