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225 g plain (all-purpose) flour
A pinch of salt
100 g hard block margarine. diced
Cold water, to mix
15 oz/1 tbsp butter
Demerara sugar
750 g pears, thinly sliced
Finely grated rind and juice of 1 lemon
Caster (superfine) sugar, to taste
Creme fraiche, to serve |
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Method:
Sift the flour and salt into a bowl. Add
the margarine and rub in with the fingertips until the mixture
resembles fine breadcrumbs. Mix with enough cold water to form a firm
dough. Knead gently on a lightly floured surface.
Use the butter to grease a 20 cm/ 8 in fairly deep pie dish. Sprinkle
liberally with demerara sugar. Roll out about two-thirds of the pastry
(paste) and use to line the dish. Fill with the pear slices,
sprinkling with the lemon rind and juice and caster sugar to taste.
Roll out the remaining pastry and use as a lid. Press the edges well
together to seal and knock up with the back of a knife. Place on a
baking (cookie) sheet. Bake in a preheated oven at 220°C/425°F/gas
mark 7 for about 20 minutes until the pastry is browned, then reduce
the heat to 180°C/350°F/gas mark 4 and continue cooking for a further
20-30 minutes. Loosen the edge and turn out on to a serving plate so
the glazed base is uppermost. Serve warm with creme fraiche.
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