Wednesday, June 29, 2011


Pear Tart


Plain flour, for rolling
1 sheet frozen puff pastry
1/2 cup sugar
1 1/2 tspn cider vinegar
2 tbsp unsalted butter
3 firm ripe pears, peeled, halved cored and cut into 6 wedges


Preheat oven to 180.
Lightly flour bench, lay out pastry and using a dinner plate as a guide, cut out a large circle, refrigerate until ready to use. 
In a medium ovenproof frying pan, combine sugar, vinegar and 2 tbsp water.  Cook over medium heat without stirring until golden (12-15 mins)
Stir in butter.  Arrange pear wedges in a circle along the edge.  Reduce heat to medium-low and cook until pears are crisp/tender (10-15 mins)
Remove from heat.
Drape pastry round over the pears, tucking edge under.  Place in a small oven-safe plate or pot lid on top of pastry, bake 15 mins.  Remove plate, continue to bake until pastry is golden - about 15 mins more.
Let tart cool in pan for 15 mins, then run a knife around the edge and carefully invert tart onto a serving plate.  Serve warm with whipped cream.


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The Boutique Markets Team