Skill level: Bit of effort
This tart has it all; light sweet pastry, caramelised fruit and a warm tasty filling. And, being entirely home made, it will never fail to impress
- Caramelised pears: 4 pears, peeled and halved
- 50g (2oz) butter
- 50g (2oz) caster sugar
- 225g (8oz) plain flour
- 100g (3 1/2oz) unsalted butter
- 25g (1oz) caster sugar
- 1 egg
- 1 tbsp milk, to bind, if required
- 225g (8oz) butter
- 225g (8oz) caster sugar
- 4 eggs
- 50g (2oz) plain flour
- Melt the butter with the sugar in a large pan. Cook until the sugar has dissolved and the mixture has become a golden-brown caramel.
- Add the pear halves and cook until caramelised all over. Remove from the heat.
- For the pastry, place the flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs. Alternatively, rub the butter into the sugar and flour with your fingers.
- Add the egg and stir until the mixture just comes together as a dough. Add a little milk if required.
- Roll the dough to form a ball. Wrap in cling film and chill in the fridge for 40 mins.
- Preheat the oven to 180°C/350°F/gas 4.
- Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in pie tin. Transfer to the oven to bake for ten minutes, or until golden-brown.
- For the filling, mix the butter and sugar together in a bowl until light and fluffy.
- Add one egg at a time to the butter mixture and mix well, before adding the next until all the eggs are mixed into the butter and sugar.
- Add the plain flour and mix well to combine.
- Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.
- Transfer to the oven and bake for 30 mins, or until the filling is cooked through.