Good quality bought butter puff pastry
3 ripe but firm Forelle pears
2 tbsp unsalted butter
¼ cup caster sugar
¼ cup maple syrup
¼ cup freshly squeezed orange
1 tsp NOMU Vanilla Extract
½ tsp NOMU Cook’s Collection Ground Cinnamon
A splash of Poire Williams (pear brandy – optional)
Preheat the oven to 220°C.
Lightly roll out the puff pastry only until it is large enough to cut a 25cm circle using a plate or pot lid to guide you. Place the pastry circle in the fridge until you are ready to use it.
Slice the pears in half. You can peel them and remove the core if you prefer, but the rustic look is also great!
Using a 20cm (5cm smaller in diameter than the pastry) heavy-based cast-iron ovenproof pan, heat the butter in the pan and gently fry the pears until golden brown on the sliced side. Sprinkle over the sugar and add the maple syrup, vanilla extract/essence, orange juice and pear brandy, simmer until slightly thickened and syrupy.
Place the pastry circle over the pears in the pan, tucking the edges down the inside of the pan. Prick a whole in the centre for steam to escape and place in the preheated oven for 20-25 minutes or until beautifully golden brown and puffed up.
Remove from the oven, place a large plate over the pan and quickly but very carefully, using oven gloves and holding both the plate and the pan, flip the pan over to invert the tart onto the plate. Serve immediately with double cream or vanilla bean ice-cream.
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