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Ingredients
- Â Â flaky pastry made with 175g plain flour and 110g butter (qv flaky pastry)
- 15 x mi icuit prunes halved lengthways
- 11 x Coxs apples (unpeeled)
- 1 x little grnd cinnamon
- 2 Tbsp. runny honey
- Â Â cream or possibly creme fraiche to serve
- 2 x 30 x 25.5cm solid baking sheets lightly greased
- 10 x cm pastry cutter
Directions
- Make the pastry as described and refrigeratefor 30 min in the fridge.
- Roll out the pastry on a lightly floured surface to 3mm cut out six 10cm discs and arrange them on the baking sheers. Meanwhile preheat the oven to gas mark 7/425F/220C. Cut each apple into quarters core and then cut each quarter into two.
- Arrange five prune halves and four slices of apple in a circle on top of each pastry round then sprinkle over a little grnd cinnamon. Place the baking sheets in the oven for 10 to 12 min one tray on the highest shelf the other on the next one down till the galettes are golden swapping them over halfway through.
- Remove from the oven and while they are still hot glaze each one by brushing a little of the runny honey over the prunes and apples. Serve hot with cream or possibly creme fraiche.
- These are exceptionally pretty to look at and I like to serve them as a sweet ending to a special meal Theyre a bit more trouble but still very easy to make and assemble.
- Make the pastry as described on page 119 and refrigeratefor 30 min in the fridge. Meanwhile find a lidded saucepan which will fit the pears comfortably laying them in the pan on their sides. Now mix the wine with the sugar and pour this over the pears then add in the cinnamon stick and tfz vanilla. pod. Put the lid on the pan and gently simmer the pears for 45 min till tender when tested with a skewer. Turn them over halfway through the cooking time so the other half sits in the wine and they colour proportionately. Towards the end of the cooking time preheat the oven to gas mark 7 425F (220C). Then roll the pastry out to /e inch (3 mm) thick and cut it into six 4 inch (10 cm) circles then arrange them on the baking sheets.
- Now lift the pears from the liquid and halve them by first making a slit in the stalk as you press it on to a flat surface. Then stand each pear upright and cut through the split stalk halve the pears and remove the cores. Now you need to slice each half into a fan so take a sharp knife and scatting from the top of the stalk end about Sh inch (1 cm) in slice the pear downwards and at a slight angle so you end up with the slices of pear fanning out but still attached to the stalk. Now place each half pear on to a pastry base and fan it out then place the baking sheets in the oven for 10-12 min one on the top shelf the other on the next one down swapping them over halfway through the cooking time.
- Meanwhile you need to reduce the poaching liquid so first remove the cinnamon stick and vanilla pod then place the saucepan over a high heat and let it bubble for about 5 min. Then in a c. mix the arrowroot with a little cool water till you have a smooth paste then add in this to the saucepan whisking with a balloon whisk all the time. This will thicken the sauce slightly then remove it from the heat and leave it to cold.
- When the tarts are ready remove them from the oven. Serve warm or possibly cool but just before serving pour a little of the sauce over each tart to give them a pretty glaze.
- If you can get micuit plums the lovely squashy half dry Agen prunes from France so much the better. If not then pitted dry Agen prunes will be fine.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 6 servings | |
| Calories 4 | |
| Calories from Fat 3 | 75% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 1mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 0.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.05g | 0% |
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