Ingredients Jump to Instructions ↓

  1. For the Tart

  2. 1 sheet ready-rolled shortcrust pastry

  3. 100g caster sugar

  4. 250ml soured cream

  5. 4 tablespoons plain flour

  6. 1 egg, beaten

  7. 1 teaspoon vanilla extract

  8. 1/4 teaspoon salt

  9. 4 large pears, peeled, cored and sliced

  10. For the Topping:

  11. 85g plain flour

  12. 65g caster sugar

  13. 75g unsalted butter, melted

  14. 50g porridge oats

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 180 C / Gas 4. Line a 23cm quiche dish with the sheet of shortcrust pastry. Trim any extra dough and crimp the edge.

  2. Combine 100g sugar, soured cream, 4 tablespoons flour, egg, vanilla and salt in a bowl until blended. Fold in the pears. Pour the mixture into the dish and bake the pie for 15 minutes.

  3. While the tart is baking, prepare the topping: mix the 85g flour, 65g sugar, melted butter and rolled oats together in a bowl.

  4. Remove the tart from the oven and sprinkle with the crumble topping. Return the tart to the oven and bake until the filling is set and the pastry is brown, about 20 minutes more. Allow to cool and set before serving.


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