Pear and Granadilla Tart
Servings 8
Ingredients
- 1 400g TODAY® Original puff pastry, ready rolled
- 115g Rhodes Quality Granadilla Pulp
- 2 410g tins Rhodes Quality Pear Halves in Syrup
- Icing sugar for dusting
- Fresh mint for garnish
Instructions
- Preheat the oven to 190°C.
- Line a baking tray with baking paper.
- Unroll the TODAY® Original puff pastry onto the baking paper and score a 1cm edge around the pastry.
- Top the pastry with ¾ of the granadilla pulp, leaving the edge uncovered.
- Place the pear halves on top of the pulp and brush the remaining pulp over the pears.
- Bake for 20 – 25 minutes, until the pastry is golden, puffed and cooked through. Remove from the oven and set aside to cool.
- Just before serving, dust with icing sugar and garnish with fresh mint.
- Serve with cream or ice-cream.
Ingredients
Method
1
Preheat the oven to 190°C
2
Line a baking tray with baking paper.
3
Unroll the TODAY® Original puff pastry onto the baking paper and score a 1cm edge around the pastry.
4
Top the pastry with ¾ of the granadilla pulp, leaving the edge uncovered.
5
Place the pear halves on top of the pulp and brush the remaining pulp over the pears.
6
Bake for 20 – 25 minutes, until the pastry is golden, puffed and cooked through. Remove from the oven and set aside to cool.
7
Just before serving, dust with icing sugar and garnish with fresh mint.
8
Serve with cream or ice-cream.
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