Recipe Lemon & poached pear tart
Ingredients
- 500g Macphie Lemon Sensation®
- 350g water
- 250g vegetable oil
- 6 large conference pears
- 300g caster sugar
- 1 litre water
- 4 star anise
- 1 cinnamon stick
- Juice & zest of 2 lemons
- Nappage
- Pre-baked tart case
- Macphie Sicilian Lemon o.t.t® dessert topping
- Macphie Crème Anglaise
Method Makes 1 large tart
Combine the sugar, water, lemon juice & zest and spices. Bring to the boil & simmer.
Add peeled pears to the poaching liquid & cook gently until soft. Leave to cool.
Slice the pear in half removing the core.
Meanwhile place Macphie Lemon Sensation® into a bowl with water & oil and mix on slow speed for 1 minute, scrape down.
Mix for 6 minutes on medium speed.
Place into a piping bag.
Put a thin layer of Macphie Sicilian Lemon o.t.t® dessert topping on the base of a pre-baked tart case & pipe the Lemon Sensation® mixture into the case leaving at least 3mm from the top of the case.
Garnish the tart with the poached pears.
Bake in a pre-heated oven at 160°C until the sponge mixture is cooked & golden in colour.
Brush with nappage once cooled.
Add some Macphie Crème Anglaise on the side.
