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ShareNorma’s Kitchen
Published: November 11, 2008 5:00 PMWinter Pear Tart
This is a delicious dessert to make if you have some late season pears. I often make just the pear filling and eliminate the pastry as it is very good on its own with just a little thick cream. For just the two of us I use 1 large pear and reduce the butter to 1 tablespoon and the sugar to 3 tablespoons.
1-12 -nch round of regular or puff pastry
10 medium size firm winter pears
1 cup granulated sugar
1/2 cup butter
1/4 teaspoon vanilla or almond extract
Peel, core and cut each pear in half lengthwise. In a heavy 10 inch oven proof skillet melt the butter over medium heat. Add sugar and extract and heat until the sugar is almost dissolved, stirring constantly. Remove from the heat and arrange the pear halves around the side and in the center of the skillet, placing them tightly together.
Over medium heat, heat the mixture to boiling and simmer 20 to 40 minutes, or until fruit is tender and syrup becomes a caramel colour. Do not let it burn. If you are just eating the fruit serve it at this time as it must not cool. Otherwise, remove it from the heat and arrange the pastry over the pears.
Bake in a 425F oven until pastry is golden. Remove from the oven and cool on a wire rack for 10 minutes. Carefully invert onto a serving plate. Serve immediately as the syrup may harden if it cools.
