From Sainsbury’s
A special pastry for a treat, picnics and traditional Sunday tea.
Serves: 6
Preparation time: 30 Minutes
Cooking time: 30 Minutes
Ingredients
500g pack ready rolled puff pastry
A little beaten egg
50g caster sugar
3 medium size egg yolks
2 tablespoons plain flour
2 tablespoons cornflour
300ml milk
1 teaspoon vanilla essence
200g carton crème frâiche
500g pears, peeled, cored and quartered
4 tablespoons water
2 tablespoons lemon juice
4 tablespoons redcurrant jelly
Fresh mint
Method
Unroll the pastry on a lightly floured surface. Cut a strip of pastry from each side of the rectangle. Brush the edges with water and arrange the pastry strips on top, trimming the corners, to form a risen border.
Brush the border with beaten egg and place on a baking tray in a preheated oven 220°C, 425°F, gas mark 7 for 10 – 12 minutes, until risen and golden. Cool on a wire rack.
Meanwhile, whisk together the sugar and yolks until pale then whisk in the flours.
Bring the milk to the boil and gradually whisk in the egg mixture and vanilla essence. Bring to the boil and cook for 1 minute, stirring continually until very thick and smooth. Stir in the creme fraiche and allow to cool.
Place the pears in a pan with the water, lemon juice and redcurrant jelly, simmer for 5 – 10 minutes turning occasionally until the pears are tender. Remove pears to cool and boil syrup slightly to thicken.
Spoon the creme patisserie into the pastry case and arrange the pears on top. Brush with the glaze and serve decorated with fresh mint.