Shopping list
4 peeled and cored pears
juice of half a lemon
140g caster sugar
40g cold butter, cubed
1 roll of frozen puff pastry
A baking tin of 20cm diameter
Place the tin upside down on the dough, cut out a circle slightly larger then the tin. Place the dough in the fridge.
Toss the peeled pears with lemon juice and 55g sugar in a bowl, put the bowl aside for now.
Pour the remaining sugar in the baking tin. Put it on low heat. Don't stir while the sugar karamelises in 5-7 minutes.
Remove the pears from the refrigerator and spread them on the caramelized sugar in the baking tin.
Preheat the oven to 200°C
Add the butter, leave the tin app. 5 minutes on until the pears are soft, turn off the heat.
Take the dough circle from the fridge, drape it over the pears and tuck it in.
Bake the tarte for 30 minutes in the middle of the oven fluffy and golden.
Leave the tarte to cool in the tin until it is luke warm.
Place a large plate on the tin, flip and the tarte will drop onto the plate.
Happy Mother's Day Mum!