Less than 1 hour
Share with friends
- 1 roll (400g) puff pastry, defrosted
- 2-3 medium-sized pears, cored and cut into thin wedges
- ½ cup (125g) sugar
- ¼ cup (60ml) water
- 2 Tbsp (30ml) butter
- 2 Tbsp (30ml) cream
- 1 vanilla pod, halved (vanilla essence works too)
- 1 egg, whisked
- Vanilla ice-cream or cream and mint leaves, for serving (optional)
- Preheat oven to 200˚C.
- Roll pastry out on a floured surface to 3mm thick.
- Cut a circle of pastry the size of your cast-iron pan or ovenproof dish.
- Cover with baking paper and chill until needed.
- Heat sugar and water in the pan or ovenproof dish, stirring until sugar dissolves.
- Bring to a boil and heat until it turns an amber-caramel colour and forms large bubbles (about 115˚C).
- Add butter and cream – careful, it may splatter.
- Swirl to combine, leaving it on the heat for a few seconds until the sauce comes together.
- Add vanilla and remove from heat.
- Arrange pears in the pan or dish.
- Cover with pastry, tuck in the sides and brush top with whisked egg.
- Bake for 25-30 minutes until golden.
- Flip tart out onto a plate, pears facing up.
- Serve with ice cream or cream and mint, if you like.