- 4 small packham pears, peeled, cored, chopped
- 4 stalks (150g) chopped fresh rhubarb
- 1/3 cup caster sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cornflour
BASIC SWEET SHORTCRUST PASTRY
- 1 1/2 cups plain flour
- 2 tablespoons icing sugar
- 125g unsalted butter, chilled, chopped
- 1 egg yolk
- 1 tablespoon chilled water
- 1 egg, lightly beaten
- 2 teaspoons demerara sugar
Place pear, rhubarb, caster sugar, lemon juice, cinnamon and cornflour in a large saucepan over medium-high heat. Cook, stirring, for 4 to 5 minutes or until mixture has thickened and heated through. Cool.
Meanwhile, make basic pastry: Process flour, sugar and butter together until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until pastry just comes together, adding more water if necessary.
Turn pastry onto a lightly floured surface. Knead gently until smooth. Shape into a 2cm-thick disc. Wrap in baking paper. Refrigerate for 20 to 30 minutes or until firm enough to roll out.
Lightly grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan. Roll pastry between 2 sheets of baking paper until 4mm thick. Using a 13cm cutter, cut 4 rounds from pastry. Re-roll pastry scraps until 4mm thick. Using a 9cm cutter, cut 4 rounds from pastry.
Preheat oven to 200°C/180°C fan-forced. Line holes with larger pastry rounds. Using a skewer, make 4 small holes in centre of smaller pastry rounds. Place smaller rounds on a plate. Cover and refrigerate pastry cases and smaller pastry rounds for 30 minutes.
Fill pastry cases with pear mixture. Brush edges with egg. Top with smaller pastry rounds. Brush with egg. Sprinkle with demerara sugar. Bake for 30 to 35 minutes or until golden (cover with foil if top starts to over-brown). Serve.