Mary Miso - Recipes for every day - Cookbooks
250g puff pastry
4 pears
Caramel:
40g sugar
2 table spoons water
2 table spoons unsalted butter
½ tea spoon fleur de sel
4 table spoons full cream
Preheat oven to 200°C.
Lay baking paper into baking tin. Place the rolled out puff pastry into the tin and prick with a fork.
Peel pears, cut in half and remove cores. Cut the halves into 2mm thin slices and spreak on the puff pastry. Bake pea tart 25 minutes.
Caramel:
In a pan boil up sugar and water untill the sugar caramelises. Add butter and fleur de sel. Deglaze with cream and cook 1 minute.
Spread caramel with a brush on the pea tarte and bake another 10 minutes.
Serve with vanilla ice ream.
