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Lay pastry on a baking sheet. Prick all over with a fork. Smear the mincemeat over the pastry. Slice the pear halves and place on the tart as the hands of a clock round the tart, the thin end of the pear towards the centre. Bake in the oven 200°c for 20 minutes.
Meanwhile heat the apricot jam. Take out the tart and brush with jam. Sprinkle with chopped pistachios. Leave for 5 minutes.
For the brandy sauce:
Make a roux with 25g butter and 25g flour, slowly beat in the half pint of cream and allow tocook. This should take about 10 minutes. If making the roux sauce ahead of time cover with a cartouche or place a knob of butter on top to prevent a skin forming.
Gently melt 1 oz butter, peel core and dice the apple and put the raisins in the pot with melted butter. Stew slowly, add brandy, and take off after about 5 minutes ensuring that the apples retain their shape and do not overcook. Strain the sauce over the apple mixture. Serve with pudding
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