Ingredients
- 1 quantity sweet pastry, uncooked
- 2 canned pear halves, puréed
- 1 1/2 tablespoons sugar
- 1/4 teaspoon citric acid
- 1 tablespoon maize cornflour (cornstarch)
- 60 ml (1/4 cup) Pear Juice
Meringue
- 1 egg white
- 2 tablespoons sugar
Method
1. Preheat the oven to 220°C (425°F/Gas 7). Lightly grease twelve small tart cases, patty pans or 80 ml (1/3 cup) muffin holes. Cut the dough into 12 portions. Roll out each portion until it is large enough to fit into the tart cases. Press into place, then prick the bases lightly all over with a fork. Bake for 10–15 minutes, or until the pastry is lightly browned.
2. Combine the pear purée, sugar and citric acid in a small saucepan. Blend the cornflour and pear juice together in a small bowl and add to the pan. Stir over medium heat until the mixture boils and thickens; cool. Spoon the mixture into the pastry cases and place on a baking tray.
3. For the meringue, beat the egg white in a small bowl with electric beaters until stiff peaks form. Gradually add the sugar, beating well after each addition until thick and glossy.
4. Spread the meringue over the pear filling. Bake the tarts for 2–3 minutes, or until the meringue is golden brown.
