Flip this tart upside down to reveal the caramelised pears tucked underneath.
Ingredients
- 3 small Williams' pears, peeled, halved, cored
- 1 tablespoon lemon juice
- 2/3 cup (140g) caster sugar
- 40g butter, cubed
- 1 sheet (25cm) ready-rolled frozen puff pastry
- Thickened cream, to serve
Method
- Step 1Preheat oven to 200°C. Place the pears in a large bowl and drizzle with lemon juice. Add 1/4 cup (55g) of the sugar and toss to combine.
- Step 2Place the remaining sugar in a small (15cm base measurement) ovenproof frying pan over low heat. Cook, stirring, for 5-7 minutes or until sugar dissolves and begins to caramelise. Arrange the pears around the pan and dot with butter. Cook for a further 5 minutes or until pears are just tender. Remove from heat.
- Step 3Place pastry sheet on a clean surface. Use a small, sharp knife to trim pastry to a 20cm round disc. Place over the pears, tucking any excess pastry underneath. Bake for 30 minutes or until pastry is golden brown and puffed. Remove from oven. Set aside for 10 minutes before turning onto a serving platter. Serve warm or at room temperature with cream.
- High fibre
- Low sodium
- Vegetarian
Nutrition
1110 kj
Energy
11g
Fat Total
7g
Saturated Fat
3g
Fibre
2g
Protein
25mg
Cholesterol
86.11mg
Sodium
30g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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