I'm going to be a fatty but I don't care. This is mine! A-l-l mine. No one to share it with, no one to give it to. Mine! Mine! Mine! (Evil laughter in the background).
Besides it being so easy to create, this is simply delicious. The cream (whipped by hand - am so proud) blends beautifully with the acidity of the pears and the cinnamon just blows you away. You MUST eat it fresh, piping hot. Even if it meant that you had eat it all in one sitting - you must eat it just as you carry it out of the oven. Get your fork ready and GO!
Alright, alright, if you're afraid of third degree burns then wait 15 minutes if you must. After you've completely finished licking the plate, stand in front of the mirror and sing: I'm beautiful! I'm sexy! I'm strong!
Then you won't feel so fatty anymore.
Pear Tarte Tin (serves 6 or, 1, whichever you prefer)
* 100g butter, chopped
* 1 1/4 cups caster sugar
* 3/4 teaspoon ground cinnamon
* 6 large beurre bosc or packham pears, peeled, cored, sliced into 12
* 2 sheets frozen ready-rolled puff pastry
* 300ml double thick cream
- Preheat oven to 200°C. Grease and line base of a 20cm (base) round cake pan.
- Melt butter in a heavy-based frying pan over medium-high heat.
- Sprinkle caster sugar and 1/2 teaspoon cinnamon over butter.
- Add pears, overlapping slightly so they fit tightly. Reduce heat to medium.
- Cover and cook for 3 minutes.
- Remove cover. Gently shake pan. Cook, uncovered, for a further 20 minutes or until pears are almost tender.
- Remove pears with a large metal spoon. Carefully arrange pears in a spiral pattern on base of cake pan, completely covering surface.
- Simmer sauce in pan for 3 minutes or until it turns a deep caramel colour.
- Pour sauce over pears so they are half covered. Allow to stand for 10 minutes.
- Cut a 24cm round from each pastry sheet. Place on top of each other, gently pressing with rolling pin to secure.
- Place over pears, pressing excess under pears (this forms a border to hold pears when you turn it out).
- Bake tart for 30 to 35 minutes or until pastry is puffed and golden.
- Stand in pan for 5 minutes.
- Whisk cream, and cinnamon together until thick.
- Turn tart out onto a 2cm-deep plate. Cut into wedges. Serve warm or at room temperature with cream.
Get paid to review my post - Read here for more details.