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Cake Apple Pie Apple Champagne Cake

Caramelised Tartlet Of Pear And Leek

Ingredients & Directions

40 g Wholemeal flour
80 g Soft white flour
60 g Margarine
20 g Honey
80 g Flour for dusting

150 g Baby leeks
Zest and juice of 1/2 orange

2 Fresh firm pears
2 Eggs
125 ml Double cream
15 g Caster sugar
60 g Demerara sugar

Preheat the oven to 190C/370F/gas 5.

Sieve the white flour and add the wholemeal flour. Add the margarine
and mix well, then add the honey to form a paste. Roll out the paste
and line moulds or a flan tin. Prick the pastry and bake for 12-15
minutes, then allow to cool.

Cut, wash and chop the leeks, then cook in the orange juice until
tender. Allow to cool.

Wash and cut the pears into thin triangular slices. Whisk the eggs,
caster sugar and cream together and pour into a jug. Fill the cases
with the leeks and season lightly with black pepper.

Arrange the pears over the top and pour the cream filling over. Cook
in the oven until the custard is set.

1 servings

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