Recipe from Let’s Do Dinner: Perfect Do-Ahead Meals for Family and Friends, by James Ramsden (Pavilion Books, £12.99), published on 10 September. Serve warm or cold, with crème fraÎche, cream or ice cream.Preheat the oven to 160C/140C fan/gas mark 3, and gently warm the tart through. Pears tend to get lost in the shuffle when it comes to fall fruits, but theyre nearly as versatile as apples, pomegranates, and cranberries.In a medium bowl, toss the peaches with the. On a lightly floured surface, roll each disk of dough out to a 6-inch round. Brush again with the syrup, cover and chill, or serve warm. Line a large baking sheet with parchment paper.magazine, Thrillist Portland, Food Network Magazine, The Wall. Top with the pear slices and brush with the syrup. recipes like Le Royale, Amlie, Pear Rosemary Tart, Pistachio. Fold in the flour, ground almonds and a pinch of salt, then spread on to the pastry. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand. Beat the sugar and butter together until pale and fluffy, then beat in the eggs, one at a time. Grease the bottom and side of an 8-inch springform pan.When ready to bake, preheat the oven to 180C/ 160C fan/gas mark 4.Quarter and core the pears, then halve the quarters again. Continue to simmer the liquid for a further 30-40 minutes until reduced and syrupy. Cut the butter into cubes and place in a 20-22cm ovenproof frying pan along with the. Peel the pears, cut in half lengthways and remove the core.
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