Ingredients

• 1 crisp pear (approx 5 oz), peeled and cored
• 6 Tbsp cranberry sauce
• 6 oz Loprofin Baking Mix
• 1 1/2 oz hard margarine
• 1 1/2 oz butter
• 1/2 tsp sugar
• Large pinch ground cinnamon

Method:

1. Preheat oven 400° F
2. Coarsely grate the pear into a small bowl, add the cranberry sauce, stir well until evenly mixed, set aside until required.
3. Place the Loprofin Baking Mix in a large bowl, cut the butter and margarine into small pieces and rub into the mix until the texture resembles coarse breadcrumbs.
4. Gradually stir in 2-3 Tbsp water, sufficient to bind the crumbs and give manageable dough.
5. Transfer the dough to a surface dusted with Loprofin Baking Mix, and lightly knead for 30 seconds, until smooth.
6. Roll out just over half the pastry and use to line 12 tartlet tins.
7. Divide the pear and cranberry filling evenly between the pastry cases.
8. Roll out remaining dough and cut into rounds for lids, cut a small star shape out of the center of each. Place the lids over the pear and cranberry filling, gently pressing to seal the pastry to the base.
9. Lightly brush the pastry tops with water. Mix together the sugar and cinnamon then sprinkle evenly over the moistened pastry.
10. Bake in a pre-heated oven for approximately 15 minutes, until the edges are lightly browned.

Makes 12 tartlets