Salted Caramel & Pear Lattice Tart

Ingredients

Pastry Crust

  • 625 ml (2½ C) cake flour
  • 30 ml (2 T) white sugar
  • 2.5 ml (½ t) salt
  • 240 g cold butter, cut into small cubes
  • 90 ml (⅓ C) cold water
  • milk for brushing

Filling

  • 1 x 360 g can caramel dessert topping
  • 2 x 410 g can Rhodes Pear Halves in Syrup
  • to serve: vanilla ice cream

Method

  1. To make the dough, place the flour, sugar and salt in the bowl of a food processor.
  2. Add the butter and process until the mixture resembles breadcrumbs.
  3. Add the water and pulse until the mixture comes together in a ball.
  4. Divide the dough into two.
  5. Using a little extra flour to prevent sticking, roll out one half of the dough into a circle large enough to line the bottom of your pie dish.
  6. Trim the edges neatly and place the lined pie dish into the fridge.
  7. Roll out the second half of the dough into a circle of the same size as the first.
  8. Transfer this circle of dough onto baking paper, cover it with plastic wrap and refrigerate for twenty minutes.
  9. Spread the caramel dessert topping evenly across the bottom of the pastry in the prepared dish.
  10. Drain the Rhodes Peach halves in Syrup and slice evenly.
  11. Arrange the slices of pear on top of the caramel.
  12. Remove the second pastry circle from the fridge.
  13. Using a ruler as a guide, cut the pastry into even strips.
  14. Layer the strips across the breadth of the pie dish.
  15. Now doing one strip at a time, weave a second band of strips in the opposite direction to create a lattice pattern.
  16. Use a knife to even off the edges.
  17. Brush the top of the pastry with milk.
  18. Bake the pie in an oven preheated to 180˚C for 40 minutes or until the pastry is crisp and golden.
  19. Allow to cool slightly before serving warm with vanilla ice cream.

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