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Free-Form Pear & Almond Tarts
Ingredients
2 x 24cm sheets Puff pastry or 320g (rolled thinly)
3/4 cup (70g) ground Almonds
1/4 cup Sugar
1 tsp Vanilla extract
1/2 tsp Almond essence
1 Egg white
4 just-ripe Pears (halved and cored)
To Glaze
2 Tbsp apricot jam
1 Tbsp water
Method
Preheat oven to 200°C.
Cut pastry into 8 x 10cm rounds.
Place on a baking tray, allowing a little space between each round.
Combine almonds, sugar, vanilla, almond essence and egg white.
Divide evenly between pastry rounds, about 1 tbsp per tart, leaving the pastry rim clean.
Thinly slice pears and arrange on top of each tart.
Bake until pastry starts to puff, about 10 minutes, then reduce temperature to 160°C and cook until tarts are golden, fruit is tender and pastry cooked through, about 15-20 minutes.
Melt apricot jam in microwave for 30 seconds, thin with water and pass through a sieve. Brush over hot tarts.
Cheese and Bacon Scones
Ingredients
50g Butter
2 c Self Raising Flour
2 tsp Baking powder
½ tsp salt
¾ c Cheddar cheese (grated)
¼ c Chopped bacon
2 Teaspoon mixed herbs (optional)
300ml Milk
To make
Preheat the oven to 230°F.
Sift the flour, baking powder and salt into a mixing bowl.
Add the butter, cut into small pieces.
Blend butter into flour mixture with your fingertips until the mixture resembles coarse bread crumbs.
With a table knife, stir in the cheese and milk to form a soft dough.
Add Bacon and mixed herbs if required. (For plain cheese scones leave out).
Form the dough into balls by hand.
Cut the dough in to 8 pieces and form each piece into a circle, 2cm high.
Place the circles of dough, spaced well apart on a baking sheet.
Bake for 10 to 15 minutes or until they have risen and are golden brown.
Serve immediately.
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