ALDI opened, within Edinburgh, in June and every month they have 6 different vegetables or fruit for 49p so we have mountains of it! I made endless juices from this new book and had fresh fruit all week. Needless to say, we had some that was getting past the ideal crispy, freshness but I couldn't let them go to waste. Here's what I did with the delicious, juicy pears.
1. Prepare your favourite tart base.Mine:
1 cup of wholewheat flour
1/2 cup bleached flour
1 cup of blended oats (stick them in the blender and pulse for a few seconds)
1/2 tsp salt
2 tbsp of brown sugar
125g cold butter
4 tbsp milk, if that, to make it stickyish.
Method: Add all dry ingredients into your mixing bowl and combine, slowly for a minute. Cut up the butter and add it to the mix. Combine slowly so you don't get flour all over the place. Add the milk until it becomes just a little it sticky. Don't bother cooling it just push into an 8" tart base with your fingers and prick all over with a fork.
Bake @ 170C for about 25-30 minutes
Peel, halve and core about 6 pears and add them to a pan with a cup of water and 1/3 cup of brown sugar. Feel free to add any other niceties like cinnamon at this time. Slowly bring to a simmer and leave for about 15 minutes.
You don't want to over do it at all. My pears were really ripe so I only added 1 tbsp of brown sugar. The liquid should be brown and syrupy when it's done
Love the warm golden colour of this tart base when it comes out of the oven!
Make a professional vanilla sauce from scratch...he he... I used Bird's Eye....
Bake for another 20 minutes @ 170C and serve almost immediately with a dollop of your mother-in-law's homemade vanilla ice cream. Yum!
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