Rustic Pear Tart With Apricot Brandy

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Donal Skehan
Nutrition per serving    (USDA % daily values)
CAL
679
FAT
98%
CHOL
61%
SOD
37%

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Ingredients for 4 servings

200 g of plain flour

3 tablespoons sugar

1/2 teaspoon salt

140 g of chilled butter, cut into pieces

1 large egg yolk

1 tablespoon apricot brandy

4-5 ripe pears pealed, cored and chopped into rough slices

1 tablespoon of brown sugar

1 tablespoon of plain flour

Cool whipped cream and a little icing sugar to serve

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