We had a great crop of Conference Pears this year at the Moons Green Smallholding. They don’t usually last as well as apples but miraculously a few survived and Ingrid produced this the other day.
- Serves 4
- 750 g firm pears
- 25 g butter
- 50 g sugar
- juice of 1/2 lemon
- 1 tbsp brandy
- 300g puff pastry
1 Preheat the oven to 200ºC.
2 Peel, halve and core the pears.
3 Melt the butter in a cast iron pan, 26 cm and stir in the sugar. Heat until the sugar melts. Arrange the pears in the pan, cut side up and sprinkle with lemon juice. Roast in the oven for 10 – 15 minutes. Add the brandy.
4 Roll out the pastry and fit it into the pan over the pears. Return to the oven for 25 – 30 minutes.
5 Turn the tart out onto a plate while still warm.
