Makes 1 tart
125 ml (70 g) cake wheat flour
1 ml salt
45 ml cold butter or margarine
80 ml (70 g) castor sugar
2 extra-large egg yolks
2 ml vanilla essence
250 ml milk
1 extra-large egg
1 extra-large egg yolk
125 ml (100 g) sugar
80 ml (45 g) cake wheat flour
45 ml butter or margarine
5 ml almond essence
80 ml (30 g) ground almonds
410 g can pear halves, drained
60 ml smooth apricot jam, slightly heated
1. Crust: Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add castor sugar.
2. Whisk egg yolks and essence together. Add to dry ingredients and cut in with a knife. Knead lightly to a soft pastry. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. Press pastry onto base and sides of a greased 24 cm loose-bottom flan pan. Refrigerate for about 10 minutes.
4. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Remove beans and greaseproof paper. Reduce oven temperature to 180 °C.
5. Filling: Heat milk in a small, heavy-based saucepan. Beat the egg, egg yolk and sugar together until light and creamy.
6. Sift flour. Add to egg mixture and mix well. Add some of the heated milk to the egg mixture, stir and pour back into the saucepan. Boil the mixture for a few minutes, stirring constantly, until it thickens. Remove from heat and add butter, essence and ground almonds. Leave to cool slightly.
7. Spoon filling into pastry crust and arrange pear halves on top. Brush jam over top of tart and pears. Bake for 15 – 20 minutes. Leave to cool slightly, before cutting and serving.
This tart should be eaten on the day that it is made, as the base becomes soft.