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Pear Tartlet

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*  Exported from  MasterCook  *                               PEAR TARTLETS Recipe By     : Serving Size  : 6    Preparation Time :0:00 Categories    : Pies   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------                         -----DOUGH-----  180      g             (6oz) flour   30      g             (1oz) icing sugar  150      g             (5oz) butter, chilled    1                    Egg yolk                         -----FILLING-----  450      g              -- ¥    1      can           pears in juice  300      ml            custard cream (see -- (300 to 400)                         - below)                         -----CUSTARD CREAM-----  500      ml            (17 fl oz) milk    1                    Vanilla pod   30      g             (1oz) flour   85      g             (3oz) sugar      1/4  t             Salt    1      tb            Melted butter    4                    Eggs    2                    Egg yolks                         -----GLAZE-----    2                    Gelatine leaves                         Lemon juice Directions:   First, make the pastry.  Mix together the flour, icing sugar and butter   until the mixture resembles fine breadcrumbs. Add the egg yolk and work   quickly together to form a dough. Set aside in the fridge to rest for 1 hour. Make the custard cream.  Pour the milk into a saucepan. Halve the vanilla  pod lengthwise and scrape the seeds into the milk. Add the pod. Bring to  the boil and simmer over low heat for 5 mins. Beat together the eggs, egg  yolks, flour, sugar, salt and butter. Beat in the boiling strained milk. Pour the mixture back into the saucepan and bring to the boil, beating  vigorously.  Set aside to cool, beating occasionally. Keep in the refrigerator until ready to serve. Roll out the dough and line 6 small fluted tart tins with removable bases. Prick the bases with a fork. Chill for 15-30 mins. Preheat the oven to 200C/400F/Gas Mark 6. Bake blind for 15-20 mins or until golden.  Set aside to cool.   Strain the pears and reserve 150ml/5 fl oz of the juice. Cut the pears into thin quarters. Soak the gelatine leaves in cold water for approximately 10 mins. Squeeze out the water and melt the leaves in a little pear juice. Add lemon juice to taste. Keep in the fridge until the glaze starts to thicken. Spread the custard over the base of the pastry moulds. Decorate with pear quarters and cover with the glaze. Place in the fridge until the glaze has set.

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