Shopping list
2 Bramley apples, (cut into coarse cubes)
2 ripe pears, peeled, cored and coarsely diced
4 heaped tablespoons lemon curd
500g ready-made puff pastry (270g)
1 free-range organic egg, beaten
30g demerara sugar
This Sunday, we're baking a simple open Apple and Pear Pie. The recipe comes from renowned British chef, food writer, television presenter, and Queen of the Kitchen, Dame Mary Berry. The pie is simple yet delicious, and with ready-made puff pastry, it's quick and easy to make. This way you still have time for yourself on Sunday ;))
How to make an open-faced apple and pear tart
Preheat the oven - with the baking sheet in it - to 200°C
Roll out the puff pastry.
Place a large plate on top.
Cut all along the edge of the plate.
Now you have a perfect cirkel.
Wash and peel the fruits
Remove the cores.
Cut the fruit into cubes.
Place the fruit in a large bowl.
Add the lemon curd to the fruit.
Spoon it into the fruit until it is all well combined.
Beat the egg and brush the edge of the pastry with it.
Roll the edge up and press tight.
Brush the rolled up edge with beaten egg.
Sprinkle the edge with demerara sugar.
Place the pie on the hot baking tray in the middle of the oven
Bake the pie until golden brown in about 25-30 minutes.
Allow the apple&pear pie to cool on a wire rack and serve immediately.
Enjoy your free Sunday and the Apple and Pear Pie!