Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Flour

  2. 1 Salt

  3. 1/3 cup 53g / 1.9oz Light brown sugar - (firmly packed)

  4. 11 tablespoons 165ml Cold butter (do not use margarine)

  5. 2 Egg yolks - lightly beaten

  6. 10 Seckle pears to

  7. 12, or 6 to 7 bosc pears,

  8. 2 or 3 lengthwise slices 2 tablespoons 30ml Lemon juice

  9. 1/2 cup 31g / 1.1oz Currants

  10. 1/2 teaspoon 2 1/2ml Ground ginger

  11. 1 teaspoon 5ml Cinnamon

  12. 1/3 cup 65g / 2 1/3oz White sugar - (to 1/2 cup) - depending on the

  13. Sweetness of the pears

  14. 2 tablespoons 30ml Butter

  15. 4 tablespoons 60ml Sugar

Instructions Jump to Ingredients ↑

  1. Place the currants in a small saucepan. Cover with water and bring to a boil. Allow them to boil for a minute and turn off the heat. Let them soak for about 5 minutes. Drain thoroughly and set aside.

  2. Preheat the oven to 375 degrees. Combine flour, salt, and sugar, and cut in butter with a dough blender or 2 knives until it resembles a coarse meal. You can also use a food processor. Stir in egg yolks. Knead this mixture until smooth. This takes quite a bit of kneading (you might want to use 2 hands). Press the dough out on the bottom and sides of an 8- or 9-inch springform pan. Neatly finish the rim.

  3. In a large bowl, gently combine the pear slices with the lemon juice, spices, sugar, and currants. Carefully arrange the fruits in the crust. Dot with butter, sprinkle with sugar. Bake for about 30 to 40 minutes, or until the crust is golden. Cool and serve.

  4. This recipe yields ?? servings.


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