Masterclass: Recipes: Desserts
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PEAR & ROSEMARY TART WITH BUTTERSCOTCH SAUCE
Ingredients
250g pear halves (either fresh pears which have been peeled
and cored or tinned – ensure they are well drained)
500g puff pastry
15g butter (do not use margarine)
2 tsp granulated sugar
1 small sprig rosemary
For the Sauce
55g butter (do not use margarine)
110g soft brown sugar
110g golden syrup
110g double cream
Method:
1. Take a heavy based pan (that can also go into the oven).
Roll the puff pastry onto a floured surface until it is about 1cm
thick. Invert the pan on top of the pastry and cut around it. Remove
the pan, then prick the pastry disk all over and leave to one side.
2. Heat the butter in the same pan, when it has melted add the sugar
and leave on heat until it starts to go brown (take care not to
burn it).
3. Add the pear halves round side down (really cram them in). Pick
a small amount of rosemary, chop as finely as possible and sprinkle
over the pears. Err on the side of caution, otherwise the tart will
be inclined to taste ‘soapy’.
4. With the pan still on the stove, place the puff pastry disk onto
the top of the pears and press well down to compact.
5. Bake in a hot oven at 200 degrees Centigrade for 20-25 minutes.
6. For the sauce, combine the sugar, golden syrup and butter in
a pan over a medium heat. When all the sugar has dissolved, add
the cream and mix well.
7. When the tart is cooked, remove from the oven and leave to cool
for 3-5 minutes. Run a blunt knife around the top of the pan where
the pastry meets the pan to ensure that it is sufficiently loose.
8. Place an upright plate on top of the pan, then invert to turn
out the tart.
9. Serve warm with the warm butterscotch sauce. Try not to eat too
much!
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