Pear crumble

By admin
13 June 2014

Make the most of seasonal pears with this variation on the usual apple crumble. As the pie bakes, the cinnamon sugar dissolves into the pear juices to create a yummy syrup.

Serves 6 Preparation: 15 min Chilling: 30 min Baking: 30 min

PASTRY

250 g butter, grated

125 g sugar

1 egg

750 ml (3 c) flour

5 ml (1 t) baking powder

1 egg yolk

FILLING

800 g pears

125 g sugar

5 ml (1 t) cinnamon

45 ml (3 T) raisins

1 Pastry: Whisk the butter, sugar and egg together. Add the dry ingredients and bring the pastry together. Line a tart tin with pastry and use a fork to prick holes in the base. Transfer to the fridge to chill for 30 minutes. Wrap the remaining pastry in clingfilm and chill until needed.

2 Preheat the oven to 180 °C and bake the pastry shell for 10 minutes. Brush the pastry with egg yolk and return to the oven for 5 minutes.

3 Filling: Arrange the pears in the pastry case and sprinkle the sugar, cinnamon and raisins on top. Grate the leftover pastry over the fruit.

4 Bake for 15 minutes and serve immediately.

-Hope Malau

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