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Warm Sour Cherry and Pear Spiced Crumble Tart
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 10 | each | Pampas Uncooked Short Crust Pastry Shells - 76mm |
| 180 | g | Sour cherries |
| 245 | g | Canned pears, diced |
| 340 | mL | Combined juice of cherries and pears |
| 160 | g | Caster Sugar |
| 30 | g | Fielders Wheaten Cornflour |
| 60 | g | White Wings Plain Flour |
| 100 | g | Rolled oats |
| 80 | g | Meadow Lea Margarine, melted |
| 1 | g | Cinnamon |
| 60 | g | White Wings No Bake Custard Mix |
| 700 | mL | Milk |
Method
Step 1
Pre heat the oven to 180° Celsius. Place cherries and pears into a bowl, drain 80 mL of juice into a small bowl, add 40 g of caster sugar, add the Fielders Wheaten Cornflour then mix to make the slurry.
Step 2
Pour the remainder of the juice into a pot. Add the caster sugar and bring to a gentle simmer.
Step 3
Whisk in the cornflour slurry and continue to simmer until the mix has thickened. This should take 2 to 3 minutes. Pour over the cherries and pears, cover with a layer of baking paper and set aside to cool.
Step 4
In a bowl combine all the dry ingredients. Melt the Meadow Lea Margarine, add 90 g of caster sugar and pour over the dry mix. Rub through your fingers until small nuggets form, about the size of a 5-cent piece. Set aside. Place fruit into the pastry shells level to the top of the pastry. Sprinkle the crumble mix over the fruit in a nice even layer.
Step 5
Bake in the oven at 180° C for 15 to 20 minutes or until golden on the bottom and crunchy on top.
Step 6
Prepare the White Wings No Bake Custard Mix according to the packet instructions and add the 30 g of caster sugar.