Brian Turner's Mincemeat, Pear & Honey Tart

Method

Method

Put sugar, water and lemon juice in a pan and bring to the boil

Add cinnamon stick and cracked star anise

Peel and core the pears, then put into the liquid

Put a paper ‘cartouche’ on top and a plate and simmer for 10 minutes then take off the heat and allow the pears to cool

Pin out the puff pastry to 1/8 “ thickness and cut into a circle around 10” in diameter

Fold over the edge of the circle to form a rim and dock the inner pastry

Spread the centre with mincemeat

Lay the pears on the mincemeat, the stem end to the centre

Warm the honey and brush the pears

Mix the egg yolk and egg and brush the borders with this

Bake at 180 c for 20 minutes

Take out, sprinkle with chopped pistachios and icing sugar

Ingredients

Prep time:

Cook time:

Serves: 8

  • 1lb puff pastry

  • 4 pears

  • 150ml water

  • 150ml sugar

  • Juice of 1/2 lmeon

  • Piece of cinnamon stick

  • 2 star anise

  • 6oz mincemeat

  • 4 tbsp runny honey

  • 2 tbsp chopped pistachio nuts

  • Icing sugar

  • 1 egg

  • 1 egg yolk