En-36
Ingredients
1 roll of sweet shortcrust pastry
3-4 poached pears ( tinned or cooked in a
microwave)
3 spoons of apricot jam
Almond cream:
100g (4 oz) ground almonds
80g (3 oz) sugar
50g (2 oz) butter
25g (1 oz) flour
2 spoons of rum
1 egg
1 egg yolk
Bourdaloue Tart
Dish: metal tart tin (Ø 27 cm) Serves: 6-8
Oven Accessory: metal tray on glass tray
1. Prepare the almond cream by
combining all ingredients with the
creamed butter.
2. Preheat the oven on Convection
250°C with the metal tray.
3. Line the tart case with the pastry.
Spread the almond cream over the base
and add the pears (well drained, and cut
in slices)
4. Place on the metal tray. Cook on
Combination: 210°C + 100 W for
29 minutes. Remove from tin and allow
to cool on a wire rack. Once it has
cooled, brush with apricot jam.
Ingredients
900g (2 lb) Rhubarb
100g (4 oz) cream
5 eggs
230g (8 oz) sugar
1 roll of shortcrust pastry
Rhubarb Tart
Dish: metal tart tin (Ø 27cm) Serves: 6-8
Oven Accessory: glass tray then metal tray on glass tray
1. Cut the rhubarb into pieces and cook
uncovered in a large Pyrex dish with the
sugar for 20 minutes on 1000 W,
stirring throughout. Cool. Add the
crème fraîche and the eggs.
2. Line the dish with the pâte sablée.
Preheat on 250°C with the metal
tray. Pour the mixture into the dish.
Cook for 29 minutes on Combination:
210°C + 100 W. Remove from
dish and leave to cool on a wire rack.
Ingredients
2 to 3 apples
250g (9 oz) apple compote
1 x roll of sweet short crust pastry
Apricot jam
Apple Tart
Dish: metal tart tin (Ø 30 cm) Oven Accessory: metal tray on glass tray Serves: 8-10
1. Line the dish with the pastry. Preheat
the oven on GRILL 1 + 250°C.
2. Pour in the apple compote and then
place the peeled, cored and thinly sliced
apple in a rosette shape.
3. Place on the metal tray and cook for
about 30 minutes on Combination:
210°C + 100 W.
Remove from dish and leave to cool on
a wire rack.
4. Mix 3 spoons of apricot jam and a
spoon of water in a bowl and cook on
1000 W for 1 minute and brush over
the apple.
Ingredients
500g (1lb 2 oz) fromage frais
25g (1 oz) flour
150g (5 oz) sugar
3 eggs
Zest of one lemon or orange
Fromage Frais Tart
Dish: metal tart tin (Ø 25 cm) Oven Accessory: metal tray on glass tray Serves: 4-5
1. Butter the dish. Mix together all the
ingredients with an electric whisk and
pour into the dish. Cook on Combination:
GRILL 1 + 440 W on the wire
rack for 15 minutes. Leave to cool. Do
not remove from the dish and eat when
cold.
NOTE: this refreshing tart is even better
if 100 g of fromage frais is replaced with
100 g of sheep’s cheese (feta or ricotta).
