What a delicious dessert, a real Winter warmer.
- 6 ripe pears
- 4 puff pastry discs
- 100 g sugar & 100mls water (to make sugar syrup)
- 50 g sugar
- 1 pinch cinnamon
- 100 g brown sugar
- 100 g cream
- 25 g butter
- 1-2 drops of vanilla essence
- 1 large pinch of sea salt
- Peel, core and roughly dice 2 pears and stew them in a small pot until soft. Peel and core the remaining 4 pears and cut them in half. Finely slice each half around 2-3mm thick.
- Bring the sugar and water for the syrup up to the boil and leave to cool.
- Spoon one spoonful of Pear compote into the centre of each of the pastry discs. Fan the sliced pears around until they form a circle and sprinkle with some ground cinnamon. Lightly brush with sugar syrup.
- Put the tarts in the oven at 200°C for 12-15 mins or until the pastry is cooked.
- For the butterscotch sauce, melt the butter in a small pot, add the sugar and allow to turn a dark caramel. When dark whisk in the cream and boil for 2-3 mins. Then add a pinch of salt and the vanilla essence. Lightly whip the cream and add some sugar to taste.
- Serve each tart with cream on top and the sauce on the side.
More by Oliver Dunne:
- Ardsallagh Goat's Cheese and Beetroot Compote
- Pan Fried Plaice with Peas, Horseradish and Smoked Bacon
- Apple Tart Fine with Chantilly Cream and Butterscotch