This delicious tart can also be made with fig, bananna, peach, apricot or apple.
- 4 pears, peeled and quartered
- 1 cinnamon stick
- 100g butter
- 1 tbsp brandy
- ½ cup brown sugar
- 1 sheet puff pastry
- 200g Marscarpone
- 1 tbsp brown sugar
- the zest of 1 lemon
- Add the sugar, butter and cinnamon stick in a small frying pan and melt the butter through to create a sauce. Add the quartered pears and cook for 10 minutes or so until pears are caramelizing. Add the brandy and flambé (cook alcohol off). Set aside until cool.
- Preheat oven to 200 degrees. Roll out a piece of puff pastry and cut it to size to fit the top of your fry pan.
- Arrange the pears cut side up in the pan overlapping each other in a floral pattern. Drape the pastry over the top of the pan and tuck in the edges to the side of the pan. Prick the pastry a few times with a fork.
- Place in the oven for 15 minutes, check for over flowing juices ( discard fluid if need be). Reduce the temperature to 180 degrees and bake for a further 15 minutes until pastry is golden. Stand for 10 minutes and turn out onto a serving plate.
- Mix the lemon zest and brown sugar through the marscarpone. Serve with the tart.