A delicious dessert. Perfect for any occasion or even just with a cup of tea.
125 g caster sugar
3 large pears, peeled, cored with a spoon or melon baller and stalk removes
375 g of shortcrust pastry
Double cream to serve
Fresh mint sprigs to serve
Preheat oven to 200C/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and butter and heat to a lovely caramel colour, swirling the pan constantly. This normally take 6/7 minutes. Take the pan off the heat.
Place the pears in the caramel carelully flat side up, meeting the narrmow ends in the middle together.
Roll out the pastry to 5mm thick or use pre rolled pastry and cut either a disc slightly bigger than your pan (about 24cm) or cut out a square and then cut off the corners. Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
Bake the pie for 10-15 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave for 5 minutes. Place a large plate over the top and carefully turn the tart onto the plate. Serve with cream whipped cream and mint leaves. Enjoy