Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Every Sunday 9am - 1pmMount Alexander CollegeNext Market: Sunday 16 December

Caramelised Pear Tart Le Tour de France

Carmelised Pear Tart

ingredients
•    500g puff pastry
•    3 pears
•    600g cream
•    375g sugar
•    125ml water
•    1 egg

method
1.    Prepare the caramel – pour 125 mls water into a clean pan
2.    Pour 375g sugar into water and bring to a light caramel
3.    Peel pears and core
4.    Place pears into boiling caramel and simmer till pears are tender
5.    Remove pears and add 400 mls cream and boil
6.    Whip remaining cream and reserve
7.    Prepare puff pastry cases – roll pastry to 10mm thivkness and freeze
8.    Cut pear shaped cases out of pastry that are bigger than the finished pears you are using and freeze
9.    Egg wash pastry and score design into top of cases
10.    Score pear shaped edge around the inside border of case (this will be the lid)
11.    Bake at 200 degrees celcius till golden brown
12.     Assembly – reheat pears in caramel
13.    Carefully cut pastry lid out of case leaving space in the pastry for pear
14.    Warm pastry case
15.    Place in centre of plate, place pear in case pour caramel over pear and replace lid
16.     Serve with whipped cream

The Pears were supplied by John Howell one of our weekly producers at the MSFM.

The MSFM Stadium Kitchen is supplied by KitchenAid, Profiline and Gladiator proud partners of the MSFM supporting producers, farmers and agriculture in Victora.