Ingredients we used are:-
For the pastry
300g Plain Flour
150g Butter, cubed and softened
150g icing sugar
For the filling
400g Tin of pears, in juice, drained (Mary's recipe used tinned apricots)
Following Mary's demonstration, we placed all the dry ingredients for the pastry in our large hand blender jug and blitzed them to a breadcrumb consistency.
Then the egg was added and blitzed again.
Once the mix was coming together, we turned it out and brought it together into a ball.
We then halved the pastry, wrapped one half in greaseproof paper, placed it in a labelled plastic bag and froze for later use. With the remaining pastry, we halved it again and rolled each part into a long rectangle (of about the size to fit the tart tin we have), using greasproof paper as a template.
Removing the pastry from the fridge, a line of marzipan gratings was placed down the middle.
The drained pears were then laid on top of the marzipan before placing the remaining pastry rectangle on top, sealing with a brush of water round the edges and cutting to shape using a tart tin.
The tart was placed on a hot baking sheet and baked in a 180ªC fan oven for about 20 minutes.
We checked after 15 minutes and covered the edges with foil in an attempt to stop them burning.
Once cooked through, the tart was divided into portions....
...the remainder was stored in an airtight container for another day.