This tart was an absolute hit. I love Donna Hay. Everything of hers that I have ever made has been delicious and a success. And her cookbook, The New Cook, was one of the first to make it into my collection.
Pears have just come into season and I decided to try this for the first time over the weekend, and I had numerous people ask me for the recipe. So here it is, especially for Tania's aunty. Give it a try and let me know.
Firstly turn the oven onto 160 degrees celsius.
You will need to make a basic pie crust, roll it out to about 3mm. Lightly grease your dish and line with dough. Whisk 1 egg white gently and brush over dough.
Peel, halve and core 3 pears. Though I wish I used 4... Simmer in a pan with 2-3 Tbs water with the lid on for about 6 minutes, until pears are soft to the touch.
In a bowl beat together 1/2 cup golden syrup, 1/3 cup single cream, 40g melted butter, 1/2 cup brown sugar & 3 eggs.
Decorate your pie dough with your pears,
and pour over your sugary cream mixture. Bake for 40-50 minutes or until golden brown.
PS if you leave out the dough, you could have a wheat free puddingy tart...
