Conference pears Fragrant and juicy Need to know Store pears at room temperature to ripen. They’re ready when the flesh gives slightly when gently pressed around the stalk. PE AR & CHEESE TARTS
COOK’S TIP If the pastry becomes soft, sticky or tricky to handle at any point, transfer to the fridge for 10 mins to firm up
Makes 6 Takes 35 mins plus chilling Cost per serve 84p 320g pack Tesco Finest all-butter puff pastry, chilled 2 firm, ripe Conference pears, cored and thinly sliced 120g Manchego, rind removed, thinly sliced 7g fresh thyme, leaves picked 2 tbsp clear honey 1 egg, beaten (or a little milk)
1 Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, then cut into 6 squares. Transfer to a baking tray lined with nonstick baking paper, spacing well apart. Lightly score a 1cm border around each square, then prick the centres all over with a fork. Chill for at least 20 mins, or up to 3 hrs ahead. 2 Arrange a few pear slices in the centre of each tart, then slot a few slices of Manchego between them. Scatter over the thyme, season, then drizzle each with ½ tsp honey. Lightly brush the borders with beaten egg or milk. 3 Bake for 15-20 mins until the pastry is crisp and golden and the base is cooked through. Leave to cool for 5 mins, then drizzle each with another ½ tsp honey to serve. Each tart contains Energy
1494kJ 359kcal 18%
Fat
Saturates
Sugars
Salt
24g 14g 11g 0.8g 34% 69% 12% 13%
of the reference intake. See page 96. Carbohydrate 26g Protein 11g Fibre 3g
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