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    Caramelised Upside-Down Pear Tart

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    Caramelised Upside-Down Pear Tart

    Serves: 8


    • 75g unsalted butter
    • 1.5kg pears, ripe but firm
    • Pastry
    • 250g plain flour
    • 1 egg yolk
    • 75g caster sugar
    • 175g unsalted butter


    1. Make the pastry by placing all the ingredients into a food processor and processing until the mixture forms a ball. Lightly knead, and refrigerate for at least half an hour.
    2. Melt the sugar and butter over medium heat and cook until a dark caramel is obtained. Pour this on to the base of a 23cm baking tin. Peel and core the pears and cut in half. Place decoratively, cut-side up, onto the caramel, packing in tightly.
    3. Roll out the pastry into a circle the same size as the tin and place over the pears, trimming if necessary. Cook in an oven preheated to 170°C-180°C/gas 3-4 for 45 minutes. Allow to rest out of oven for 10-15 minutes, and unmould onto an oven proof serving dish. Sprinkle tart with caster sugar and brown under a hot grill before serving

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