The combination of tangy sour cherries, sweet pears and spiced crunchy crumble will make this dessert a memorable finish to any meal!
Sour Cherry and Pear Spiced Crumble Tart

Test out your art of the tart skills

Ingredients

Serves:
  • 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
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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.