Bistro des Z'Artes

 4 servings

Ingredients

4 ripe pears

100g Sugar

Pinch of Salt

100g Puff pastry (frozen)

4 scoops Great vanilla ice cream

Method

Cut the pears in half, then in quarters, remove the core & cut into eighths.

While doing this place a non-stick pan on the range & put in the sugar.

The sugar will start to caramelise, roll the pan gently, but do not stir.

When the sugar reaches a golden brown all over, add the pear segments & carefully stir until all the caramel is dissolved.

Place into individual tart moulds (pre greased & lined with discs of silicone paper).

Roll out the defrosted puff pastry & cut into discs slightly larger than the tarts.

Place over the pear  & tuck in the edges.

Bake in a hot oven 200C for approx 15-17mins until golden & crusty.

Remove from oven & leave to cool for a minute.

Turn out very carefully as it is full of hot caramel.

Serve with a scoop of great vanilla ice cream or custard.

Notes

If you leave this to stand for longer than a minute the caramel in the bottom of the tarts will start to set & it will be harder to turn out.

You can add herbs such as thyme, mint, rosemary or sage to the caramel to give it a different depth.

Bom Apetite