Poached Pear Crumble Tart© | Wilkinson 1888
Poached Pear Crumble Tart using vanilla almond pastry and infused pears in red wine. A Heritage Collection tart recipe from Wilkinson 1888.
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.wilkinson1888.co.uk.
Ingredients
- 6oz-150g Unsalted Butter (cold & cubed)
- 10.5oz-300g Plain Flour (sifted)
- 1 medium Egg Yolk (free-range)
- 4.2oz-120g Golden Caster Sugar
- 1 tablespoon Almond Extract
- 1 tablespoon Vanilla Extract
- 1.4oz-40g Ground Almonds
- 4 tablespoons Cold Water
- 24.6oz-700g Conference Pears (peeled & cubed)
- 75cl (bottle) Red Fruity Wine
- Zest of 1 Lemon
- 8.4oz-240g Caster Sugar
- 2x Cinnamon Sticks
- 1x Star Anise
- 6x Cloves (whole)
- 8.4 fl oz-250ml Water
- 7oz-200g Plain Flour (sifted)
- 2.6oz-75g Caster Sugar
- 1 tablespoon Ground Cinnamon
- 4.2oz-120g Unsalted Butter
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