Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 250g Shortcrust Pastry
- 250g Apple Puree
- 4 Pears
- Juice of Half Lemon
- Chelsea Caster Sugar
- ½ Cup Apple and Blackberry Jelly
Chelsea Products in Recipe
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Method
Roll out pastry and line a 23cm flan tin with removable base. Spread the apple puree over the base of pastry.
Peel, halve and core the pears. Arrange the pears, cut side down, over the apple puree with narrow ends pointing to the centre of the flan. Brush the surface of each with lemon juice and sprinkle with a little Chelsea Caster Sugar.
Bake the tart in an oven preheated to 200°C for about 30 minutes or until pastry is firm and golden brown.
Heat the jelly and paint over the surface of the tart.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
ingredients
- 6 pears
- ½ cup Chelsea Dark Cane Sugar (100g)
- 60g butter
- 1 tsp vanilla extract
- ½ tsp cinnamon
To serve (optional)
- Ice cream or thickened cream
- Toasted sliced almonds
learn about baking
How to Choose SugarFor Baking?
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