The best delicious Opera House Tart With Ruby Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Opera House Tart With Ruby Sauce recipe today!
Hello my friends, this Opera House Tart With Ruby Sauce recipe will not disappoint, I promise! Made with simple ingredients, our Opera House Tart With Ruby Sauce is amazingly delicious, and addictive, everyone will be asking for more Opera House Tart With Ruby Sauce.
What Makes This Opera House Tart With Ruby Sauce Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Opera House Tart With Ruby Sauce.
Ready to make this Opera House Tart With Ruby Sauce Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-PASTRY-
1 c Polenta
1/2 c Cornflour
1/2 c Flour
1/2 c Sugar
150 g Butter
1 Egg
1 tb Raw sugar
FILLING
2 415 g cans pear halves in
-light syrup
1 1/2 c Red wine
3/4 c Sugar
1 Cinnamon stick
1 5 cm piece lemon rind
4 Whole cloves
Pastry:
Place polenta, cornflour, flour and sugar in the bowl of a food processor
or bowl. Mix to combine.
Add butter and mix or rub in until mixture resembles coarse crumbs.
Mix in egg to make a stiff dough.
Refrigerate while preparing filling.
Cut dough in half and press one half of dough into the base of a 20cm round
loose-bottom cake tin.
Press or lightly roll second half to a 20cm circle.
Place cooked drained pears on pastry.
Top with pastry circle. Sprinkle over raw sugar.
Bake at 200 C for 25 minutes or until pastry is lightly golden and cooked.
Serve hot with wine sauce and cream.
Filling:
Drain pears, reserving juice.
Mix pear juice, wine, sugar, cinnamon stick, lemon rind and cloves together
in a saucepan.
Bring to the boil. Add pears and simmer for 5 minutes.
Drain pears from wine mixture, reserving wine mixture and set pears aside
to cool.
Bring wine mixture back to the boil and heat for 8 minutes or until sauce
is reduced by half.
Serve warm.
Yields
4 servings
Leave a Reply