Muscat Bathed Fruit and Marscapone Tartlets with Caramelised Pear
MAKES 36
PREPARATION 1 hour
COOKING TIME 15 minutes
INGREDIENTS
1½ cups plain flour
½ cup icing sugar
150g butter, chopped
1 egg, beaten
1 tablespoon cold water
STEP 1
Place flour, icing sugar and butter into a food processor and process until mixture resembles breadcrumbs. Add egg and water and continue to process until mixture comes together.
STEP 2
Knead lightly on a floured surface until smooth. Wrap in plastic and refrigerate for 30 minutes.
STEP 3
Roll out pastry to 5 mm thickness and cut into circles with a 6.5cm round cutter. Place pastry circles into a greased 12 cup shallow patty tin. Refrigerate until filling is ready.
Filling:
¾ cup chopped raisins, soaked in ⅓ cup Muscat overnight
300g tub Mascapone cheese
1/4 cup castor sugar
2 eggs, beaten
½ cup almond meal
STEP 1
Cream together mascarpone, castor sugar, eggs and almond meal beating until combined.
STEP 2
Drain raisins reserving muscat. Add reserved Muscat to cream mixture in step 1. Place ½ teaspoon of raisins into each pastry case and top with a spoonful of mascarpone mixture. Bake in a preheated oven at 190ºC for 15 minutes.
Caramelised Pears:
Peel and core 3 large pears Cut into 1cm dice (3 cups). Place 1 cup white sugar and ¼ cup water into a medium saucepan. Heat without stirring and cook for 4-5 minutes until a golden amber colour. Remove from heat and quickly stir in diced pears. Note: (Mixture will set like toffee), return to heat and cook over a medium heat for 10 minutes or until syrup is reduced by a third. Allow to cool and place in a jar, cover and refrigerate until required. Place half a teaspoon onto each tartlet up to 2 hours before serving.
TIP
Can be stored in refrigerator for up to 1 week before using.
Excess Caramelised pear mixture can be stored in a covered jar in the refrigerator and is delicious served over ice-cream.
Tartlets can be made up to 2 days in advance and keep refrigerated.
