Spiced pear tart
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This pear tart in a Parmesan puff pastry is the perfect pudding to impress your guests with - without slaving away in the kitchen!
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Serves: 6
Ingredients
Beth Hildreth, 57, Manchester says if your pastry or dough keeps sticking to the rolling pin, put the rolling pin in the freezer for a few minutes. When you start rolling again, the mixture shouldn't stick so much.
- 6large firm Forelle or Comice pears
- 1tbsp lemon juice
- 25g unsalted butter
- 25g demerara sugar
- 1tbsp orange zest
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 350g ready-made puff pastry
- 150g Parmesan cheese
- Clotted or Chantilly cream, to serve
Method
- Preheat the oven to 200°C, gas mark 6. Peel, halve and de-seed the pears. Cut each pear into quarters and toss in the lemon juice.
- Melt the butter in a pan and add the sugar, orange zest, nutmeg and cinnamon. As the butter starts to sizzle, add the pears and cook over a medium heat for 10 mins or until the pears have started to caramelise.
- Roll out the pastry on a lightly floured surface and sprinkle the cheese over the top. Fold the pastry and re-roll into a 22cm circle.
- Transfer the pears to a shallow metal baking dish, measuring 20cm in diameter. Pour the excess caramelised butter over the pears then lift the pastry on top.
- Crimp the pastry edges around the pears and make a couple of slits in the surface. Bake on a baking sheet for 30 mins.
- Remove the pear tart from the oven and allow it to cool for a few minutes. Invert on to a serving plate and serve with clotted or Chantilly cream.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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