Lemon & poached pear tart
Lemon & poached pear tart — a Macphie recipe, makes 1 large tart. Uses Macphie Sensation Cake Mix 12.5 kg, Lemon.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 6 min
- baking temperature
- 160 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Sensation Cake Mix 12.5 kg, Lemon | 500 g |
| Water | 350 g |
| Vegetable oil | 250 g |
| Large conference pears | 6 |
| Caster sugar | 300 g |
| Water | 1 litre |
| Star anise | 4 |
| Cinnamon stick | 1 |
| Lemons (juice and zest) | 2 |
| Nappage | |
| Pre-baked tart case | |
| Macphie Sicilian Lemon o.t.t® dessert topping |
Method
Combine the sugar, water, lemon juice & zest and spices. Bring to the boil & simmer.
Add peeled pears to the poaching liquid & cook gently until soft. Leave to cool.
Slice the pear in half removing the core.
Meanwhile place Macphie Lemon Sensation® into a bowl with water & oil and mix on slow speed for 1 minute, scrape down.
Mix for 6 minutes on medium speed.
Place into a piping bag.
Put a thin layer of Macphie Sicilian Lemon o.t.t® dessert topping on the base of a pre-baked tart case & pipe the Lemon Sensation® mixture into the case leaving at least 3mm from the top of the case.
Garnish the tart with the poached pears.
Bake in a pre-heated oven at 160°C until the sponge mixture is cooked & golden in colour.
Brush with nappage once cooled.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.