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Home
About
Our staff
Our philosophy and values
Our pledge
Our logo
Our past
Our future
Contact Us
Enrolment
Enrolment Prep - Year 6
Year 1 - 6 transition
Year 7 transition
Learning
English
Mathematics
Home Reading
Library
Inquiry learning
Digital Technologies
Visual Arts / Spanish
Physical Education
Sport
Healthy Eating
Sexuality Education
Music
SAKG program
SAKG recipes
Homework
Extra Curricular
Assessment and reporting
Wellbeing
Child Safety Standards - Ministerial Order 1359
Cultural Understanding and Safety
Berry Street Education Model (BSEM)
Safe Schools Program
Resilience, Rights and Respectful Relationships
Positive Mental Health and Wellbeing Programs
eSmart
Buddy program
Student welfare
Engagement
Student voice and Leadership
Student agency
STEM and Coding
Camps
Attitudes to School survey
Parents
Attendance and absences
Parent Payments
School News
Parent Information Presentations
Parent/Carer Helpers
OSHC
OSHC
Bookings and Enrolment
Statement of Commitment to Child Safety
Family Resources
Parent/carer education programs
Forms
Uniforms
Fun & Fundraising
Concerns and complaints
Frequently asked questions
Council
School Council
Working Parties
School Council Policies
School Council Sub-Committee Meeting Agendas
Annual Report & Strategic Plan
Caramelised pear tarts with raspberry cream
Equipment
Serving platters x 4
Large knife
Scales
Bowls x2 large
Metric measuring spoon
Slotted spoon
Baking trays x 4
Chopping board.
Balloon whisk x1
Serving spoon x2
1x pastry brush.
1x small saucepan
Ingredients
500 ml thickened cream
6 large poached pears.
¼ cup caster sugar.
3 to 4 sheets puff pastry.
2 eggs.
½ cup mixed berries.
2x heaped tablespoons of raspberry jam
What to do
Pre heat the oven at 200C. Seat the chopping board and knife out. Slice the poached pears into 4 and set aside in a bowl.
Cut the puff pastry sheets into 8 even rectangles; place them onto the baking trays.
Brush the pastry with the beaten eggs.
Next place the quarter piece of pear on to the pastry and bake in the oven for about15 mins or until the pastry is golden brown.
While this is happening begin to make the raspberry cream. Place the sugar, cream and mixed berries into a large bowl and begin to whisk. Keep whisking until the cream forms a soft peak you will notice the berries will become one with the cream and a lovely pink colour will form. Serve with the pear tart once it is cooked.
Now it is time to warm the jam. Put the jam into a small saucepan and simmer until it becomes liquid. Brush the mixture onto the tarts while they are still warm and serve with the raspberry cream.