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.