| Home | | News | | Receipes | | Nutrition | | Growers | | FAQ's | | Links | | Contact |
- -

-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

Nashi & Almond Tart

Nashi & Almond Tart

1 sheet ready rolled puff pastry
-2 nashi, sliced thinly, pips removed
-2 tbs apricot jam, warmed
-2 tbs flaked almonds
-1 egg, beaten



Preheat oven to 220C.

Place pastry on baking trays lined with non stick paper. Lightly prick with a fork.

Top with nashi slices and spread over jam. Sprinkle with almonds and glaze edges of pastry with beaten egg.

Bake in the oven for 12 – 15 minutes until puffed and golden.

Serve with cream, natural yoghurt or ice-cream.

Serves 4