Apple and Pear Tart with Butterscothch Souce

Do you know how to make this pastry??

Now you can learn and practice this delicious pastry....

Have a good try everybody..... and enjoy!!!


Crust
250grams all purpose flour
200grams cold butter, cut into small pieces
1/2 cup castot sugar
 2 egg yolks

Cake
250grams unsalted butter, at romm temperature
220grams castor sugar
5 eggs
1/2 teaspoons ground cinnamon
1 teaspoons vanilla essense
grated zest of 1/2 orange
250grams self-raising flour, sifted

2 ripe pears, peeled and thinly sliced
2 green apples, peeled and thinly sliced

Method

1. Cream butter and sugar. Gradually beat in eggs, cinnamon, vanilla essence and zest.
2. Fold in sifted flour. pour into a 32cm flan thin or two small tins, and decorate with pear and apple slices.
3. Bake at 180 celcius / for 45 minutes

Butterscotch Sauce

100grams + 1 tablespoon butter
100grams brown sugar
200ml cream
whipped cream to serve

Method

1. For the sauce, heat together 100grams butter and brown sugar until the sgar start to caramelise. Then add the cream. Stir constantly and bring the mixture to a simmer. Turn to heat off and whisk in 1 tablespoon cold butter. This give the sauce a nice, shiny finish.
2. Serve tart in wedges with butterscotch sauce and a dollop of whipped cream...

GOOD LUCK!!!



CHEF WAN'S SWEET TREATS