Monday 23rd November's Cookery Corner is with Susie Carter who won Britain’s Best Dish 2009 on ITV.
Pear and Almond Tart
Serves 6 - 8
1 pkt puff pastry (defrosted if frozen)
1/2 pkt white marzipan
beaten egg
6 - 8 dessert pears (short fat ones like comice are best)
Preheat oven to 220c/GM7.
Roll out the pastry on a lightly floured surface. Using a dinner plate as a guide, cut out a large circle.
Roll out the marzipan until it is approx. 5mm thick. Use a slightly smaller plate to cut round.
Put the pastry base on a baking sheet and brush with beaten egg. Lay the marzipan on top, then gently score the pastry round the edge of the marzipan, being careful not to cut all the way through.
Cut the pears into quarters and remove the core, then slice thinly. Arrange the pears so that they overlap in concentric circles.
Bake in the oven for 20 - 30 minutes, turning half way through, until golden brown and the pastry underneath is crisp.
To serve:
Cut into wedges and serve with lashings of local double cream, ice cream (Judes or Farmer Gosdens with ginger would be a good match), or even brandy butter if you're feeling festive.
The tart is also great with apples or plums and I guess if you lived somewhere sunny, you could also try it with figs or apricots. I thought we'd get the tart in the oven, then cook the main course - should have time to taste and comment before the tart comes out.
In terms of shopping, this is the full list:
Pear and Almond Tart:
1 block of puff pastry (defrosted if frozen) - not ready rolled
1 packet white marzipan
1 egg
6 - 8 dessert pears (short fat ones like Comice, rather than tall Concords)
Celia's double cream or local ice cream to serve
Pasta: (See post below)
150 - 200g linguini or spaghetti (De Cecco is best)
2 hot-smoked trout fillets
1 bunch watercress
175ml double cream
2 - 3 tsp Garlic Farm garlic & horseradish mustard
