6 beurre bosc pears, peeled
1 vanilla bean, split & scraped (alternatively 1 tsp vanilla paste)
150gm caster sugar
90ml water
100gm unsalted butter
1 sheet butter puff pastry (we used careme spelt puff pastry for a more nutty flavour, but any will do)
To serve LaManna vanilla bean gelato
METHOD
- Preheat oven to 190 degrees and lightly grease a 26cm cake tin.
- Cut five of the pears into six pieces for the outside and one pear in half to fill the center of the tart, add the vanilla seeds and pods to the pears and give it a little mix to distribute seeds.
- Mix sugar and water together and then place into large pan over medium heat, occasionally swirling the pan for an even caramel.
- Once sugar starts to colour into a light golden (about 5 mins), add butter and stir until combined. Then add pears and vanilla stirring until pears are nicely coated.
- Continue cooking for 10-15 minutes or until starting to soften through, constantly turning and basting so the pears bathe in the caramel. Feel free to remove off the heat time to time if you feel the caramel is going to burn.
- Place vanilla pods in tin resembling a cross, arrange sliced pears in a concentric circle tucking them tightly together with the halved pears filling the centre. Pour the remaining caramel over the top. Lay puff pastry over pears tucking in the pastry down the sides of the tin.
- Bake for 35-40 minutes or until the pastry is golden brown and firm. Let cool for at least 20 minutes then invert onto plate.
- Serve with as much gelato as you desire.
Food for thought:
You can use any pears or even apples, however the sweeter the better!
Try using some spices like cinnamon, star anise or a pinch of sea salt when cooking the fruit in the caramel for a twist.
Prepare this dessert in advance up to the stage before putting it the oven to impress your guests without the worry.
