Poached pear and polenta tart
Ingredients Poached pears Custard Method 1.Make poached pears. Peel and core pears, cut into eight wedges.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Pastry cutter
- Sifter
- Saucepan
- Peeler
- Chef's knife
- Cutting board
- Stove
- Whisk
- Pitcher
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
Ingredients
- 1 1/2 cup (225g) plain (all-purpose) flour
- 1 cup (170g) polenta
- 1/2 cup (110g) caster (superfine) sugar
- 250 grams butter, chopped
- 1 egg
- 1/3 cup (25g) flaked almonds
- 2 teaspoons icing (confectioners') sugar
- Poached pears
- 3 medium (700g) pears
- 3/4 cup (180ml) water
- 1/2 cup (175g) honey
- 4 fresh thyme sprigs
- 2 x 5cm (2-inch) strips lemon rind
- Custard
- 4 egg yolks
- 1/4 cup (35g) plain (all-purpose) flour
- 1 cup (250ml) milk
- 1 tablespoon rum
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