- 2 eggs
- 2 1/2 tablespoons cornflour
- 2 tablespoons brown sugar
- 1 Pear, peeled and cored
- 150 g pecans, toasted and roughly chopped
- 40 g Butter, softened
- 150 g Maple syrup
Make 1 portion of sweet shortcrust pastry from the EDC. Wrap in plastic wrap and chill for 1 hour.
Preheat oven to 200 degrees. Roll out pastry and line tart tins (either 4 round tart pans or a long tart pan with removable bases). Once lined with pastry, place in fridge to chill for 30 minutes.
Bake blind for 15 minutes. Remove paper and filling (beans etc.) and bake a further 5-10 minutes, until bases are dry and pale golden. Reduce oven to 180 degrees.
Add pear into TMX bowl and grate on speed 5 for 5 seconds. Set aside. Add eggs, maple syrup, cornflour, sugar and butter into TMX bowl mix on speed 4 for 10 seconds or until combined. Add pecans and reserved pear and mix on speed 4 for 5 seconds or until combined. Spoon into cases.
Bake 20-25 minutes, until filling just sets. Cool in pan. Serve with cream or ice cream.
Accessories you need
Chilling pastry after lining cases prevents shrinking during baking.
This recipe has been converted from a Woman's Day recipe.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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