With a buttery base, rich fillings, caramelised fruits and lashings of syrup, this sweet tart is in a class of its own.
Ingredients
- 2 tablespoons water
- 155g (3/4 cup) caster sugar
- 4 large pears, peeled, cored, quartered
- 1 tablespoon fresh lemon juice
- 1 tablespoon melted butter
- 1 teaspoon vanilla essence
- 1 sheet (25 x 25cm) frozen butter puff pastry, just thawed
Brown sugar mascarpone
- 250g mascarpone
- 2 tablespoons brown sugar
Method
- Step 1Place the water and 100g (1/2 cup) of sugar in a 20cm (base measurement) ovenproof non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Simmer, without stirring, for 6-7 minutes or until the syrup is light golden. Remove from heat.
- Step 2Combine the pear, lemon juice, butter, vanilla and remaining sugar in a bowl. Arrange the pear, cut side up and slightly overlapping, in the frying pan. Cook over medium-low heat for 6-7 minutes or until the pear starts to soften. Set aside to cool completely.
- Step 3Preheat oven to 200ºC. Cut a disc from the pastry, slightly larger than the top of the pan. Place over the pear. Tuck in the edges. Bake for 30 minutes or until the pastry is crisp and golden. Set aside for 10 minutes to cool.
- Step 4Meanwhile, to make the brown sugar mascarpone, place the mascarpone in a bowl. Add the sugar and stir to create a swirled effect.
- Step 5Turn the tart onto a serving plate. Serve with brown sugar mascarpone.
- Low sodium
- Vegetarian
Nutrition
2017 kj
Energy
26g
Fat Total
18g
Saturated Fat
4g
Protein
83.52mg
Sodium
44g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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