Caramalised Pear Tart

I’d never been a fan of the pear, for one simple reason, One day it’s too hard, and the next day it’s past ripe, but I am glad that I have discovered how gorgeous they are when cooked.

This is like a Tarte Tatin, but easier as there is no inverting the pastry, so it’s really easy to make and oh so good at tea time…or anytime for that matter!

Caramalised Pear Tart
Servings Prep Time
6 15minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
6 15minutes
Cook Time Passive Time
30minutes 10minutes
  • 6 pearspeeled, cored and thinly sliced
  • 1/3cup butterunsalted
  • 4tbsp brown sugar
  • 1tsp Natural Herbs and Spices cinnamon powder
  • 1tsp vanilla essence
  • 1 orangejuice only
  • lemonzest only
  • 5tbsp brandyoptional
  • 1400G roll of ready made puff pastry
  • whipped cream to serve
  • Natural Herbs and Spices Vanilla and Sugar seasoning to serve
  1. Pre-heat the oven to 180*
  2. Melt the butter in a non-stick pan, add the sugar, cinnamon, vanilla essence, orange juice and lemon zest. Stir with a wooden spoon until thickened. Add the brandy and allow the alcohol to cook off for a few minutes.
  3. Add the pear slices and turn to coat. Allow to caramalise.
  4. Roll out the puff pastry to about 2.5mm thick. Line the greased pie pan with the pastry, ensuring it comes up and over the sides. Blind bake for 10 minutes.
  5. Remove the pie pan from the oven and cover the base with neat layers of the pear slices, ensuring they overlap evenly. Pour any remaining butter and sugar sauce over the top. Bake for a further 20-25 minutes until the pastry is cooked through and golden brown on the edges.
  6. Remove and allow the tart to rest. Neaten the edges of the pastry if necessary by cutting off any excess. After 10 minutes remove from the pie pan
  7. Top with whipped cream and Natural Herbs and Spices vanilla and sugar seasoning.

Leave a Reply

Your email address will not be published. Required fields are marked *