Pear and puff pastry tart with caramel sauce

Name: Pear and puff pastry tart with caramel sauce
Ingredients: ¼ quantity of puff pastry; 2 Comice or William pears, peeled, cored and cut in half lengthways; 2 Comice or William pears, peeled, cored and cut in half lengthways; 1 tbsp caster sugar; icing sugar for dusting; 250 g granulated sugar; 175 g unsalted butter; 150 ml double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Puff pastry should be crisp, not soggy, so err on the side of cooked rather than raw. Pears partner caramel well but the variety of pear is important: William and Cornice pears are ideal; hard varieties such as conference are less good.

Ingredients

¼ quantity of puff pastry
2 Comice or William pears, peeled, cored and cut in half lengthways
25

Pie
Vegetarian

Method

Preheat the oven to 200°C/Gas mark 6.
Roll out the pastry thinly, cut into four flat discs about 12cm round and prick all over with a fork.
Cut the pear halves into slices the thickness of a £1 coin, and spread across each disc. Dot with butt