Ingredients
650g ripe pears small to medium in size
75g caster sugar
60ml Verjuice
50g unsalted butter
375g butter puff pastry
1 free range egg yolk
10ml full cream milk
500ml Chocolate, Coffee & Biscuit Ice Cream
650g ripe pears small to medium in size
75g caster sugar
60ml Verjuice
50g unsalted butter
375g butter puff pastry
1 free range egg yolk
10ml full cream milk
500ml Chocolate, Coffee & Biscuit Ice Cream
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Methods
1
Preheat a fan forced oven to 190C.
2
Peel the pears, cut in half lengthways and remove the core.
3
Place the caster sugar, Verjuice and unsalted butter into a small to medium frypan and place over a high heat. Gently stir until the sugar has dissolved, then bring to the boil.
Tip: The pan should be small enough that the pears fit in snugly.
4
Add the pears and allow to cook for 6 - 8 minutes, then remove the pears from the pan and place on a plate to cool.
5
Continue to cook the sugar mixture for another 4 - 5 minutes or until it becomes a golden caramel colour, then remove from the heat and set aside.
6
Cut 6cm x 8.5cm discs out of the puff pastry and place onto a lined baking tray. Place 1 pear half into the centre of each disc of pastry, cut side down.
7
Make an egg wash by whisking together 1 egg yolk and 2 teaspoons of milk, then brush this around the edge of each pastry disc.
8
Brush a small amount of the caramel over each pear, then place baking tray into the oven.
9
Bake for 20 - 25 minutes or until golden brown and cooked on the base. Cooking time will depend on your oven.
10
Remove tarts from the oven, brush with the caramel and place on a wire rack to cool.
11
Serve warm or at room temperature with Maggie’s Chocolate, Coffee and Biscuit Ice Cream.
1
Preheat a fan forced oven to 190C.
2
Peel the pears, cut in half lengthways and remove the core.
3
Place the caster sugar, Verjuice and unsalted butter into a small to medium frypan and place over a high heat. Gently stir until the sugar has dissolved, then bring to the boil.
Tip: The pan should be small enough that the pears fit in snugly.
4
Add the pears and allow to cook for 6 - 8 minutes, then remove the pears from the pan and place on a plate to cool.
5
Continue to cook the sugar mixture for another 4 - 5 minutes or until it becomes a golden caramel colour, then remove from the heat and set aside.
6
Cut 6cm x 8.5cm discs out of the puff pastry and place onto a lined baking tray. Place 1 pear half into the centre of each disc of pastry, cut side down.
7
Make an egg wash by whisking together 1 egg yolk and 2 teaspoons of milk, then brush this around the edge of each pastry disc.
8
Brush a small amount of the caramel over each pear, then place baking tray into the oven.
9
Bake for 20 - 25 minutes or until golden brown and cooked on the base. Cooking time will depend on your oven.
10
Remove tarts from the oven, brush with the caramel and place on a wire rack to cool.
11
Serve warm or at room temperature with Maggie’s Chocolate, Coffee and Biscuit Ice Cream.
