Warm Spiced Pear Tarts
Photography by Claire Aldous.
The aroma of fragrant spiced pears and buttery pastry will waft around your kitchen. For a special treat, top with ice-cream and a dollop of purchased dulce de leche or salted caramel sauce.
Serves: 6
INGREDIENTS
2 sheets pre-rolled butter puff pastry
Filling
1 kilogram firm but ripe pears, I used Beurre Bosc
⅔ cup brown sugar
3 tablespoons cornflour
1 teaspoon ground ginger
½ teaspoon ground cinnamon and cardamom
¼ teaspoon grated fresh nutmeg
¼ teaspoon sea salt
To serve
ice cream or softly whipped cream and icing sugar for dusting
METHOD
Grease a 6 hole, 150ml capacity muffin tin.
Preheat the oven to 180°C fan bake.
Roll each sheet of pastry out on a lightly floured board until a little thinner. Stamp out 6 x 12cm circles and line each tin, bringing the pastry up above the rim of each one to contain the pears. Chill until firm.
Peel, quarter and core the pears then cut into 1cm thick slices.
Combine the remaining ingredients in a large bowl and add the pears, tossing well to coat every slice.
Spoon the pears into the pastry cases, stacking them above the rim as they will reduce down during cooking. Spoon over any spiced juices left in the bowl.
Bake on the lowest shelf in the oven for 40 minutes until the pastry is crisp and golden and the pears are bubbling and tender. The pastry needs to be well cooked or the tarts will be soggy. Run a small palette knife between the pastry and the tin to release any stuck-on bits from the sides. Let the tarts rest for at least 10 minutes before removing from the tins.
To serve: Dust with icing sugar and top with ice-cream or softly whipped cream. Serve immediately. Makes 6.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.