Without any formal catering college training, Oliver Dunne (born 1977) began his foray into the world of kitchens and restaurants as a Commis Chef at ...
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.