Opera house tart with ruby sauce

4 servings

Ingredients

Quantity Ingredient
1 cup Polenta
½ cup Cornflour
½ cup Flour
½ cup Sugar
150 grams Butter
1 Egg
1 tablespoon Raw sugar
2 415 g cans pear halves in light syrup
1½ cup Red wine
¾ cup Sugar
1 Cinnamon stick
1 5 cm piece lemon rind
4 Whole cloves

Directions

PASTRY

FILLING

Pastry:

Place polenta, cornflour, flour and sugar in the bowl of a food processor or bowl. Mix to combine.

Add butter and mix or rub in until mixture resembles coarse crumbs.

Mix in egg to make a stiff dough.

Refrigerate while preparing filling.

Cut dough in half and press one half of dough into the base of a 20cm round loose-bottom cake tin.

Press or lightly roll second half to a 20cm circle.

Place cooked drained pears on pastry.

Top with pastry circle. Sprinkle over raw sugar.

Bake at 200 C for 25 minutes or until pastry is lightly golden and cooked.

Serve hot with wine sauce and cream.

Filling:

Drain pears, reserving juice.

Mix pear juice, wine, sugar, cinnamon stick, lemon rind and cloves together in a saucepan.

Bring to the boil. Add pears and simmer for 5 minutes.

Drain pears from wine mixture, reserving wine mixture and set pears aside to cool.

Bring wine mixture back to the boil and heat for 8 minutes or until sauce is reduced by half.

Serve warm.

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