We’re well into pear season and this delicious tart is the perfect way to enjoy this sweet fruit. Plus it’s super easy to make! Enjoy for dessert with a generous dollop of vanilla ice cream or treat yourself to a slice with your afternoon cup of coffee.
Ready in 45 minutes
Ready-rolled puff pastry sheet
3 balls stem ginger and 2 tbsp syrup from the jar, plus extra to glaze
50g dulce de leche caramel spread
1⁄4 tsp ground cinnamon
2 tsp cornflour
juice 1 lemon
5-6 ripe pears, peeled, cored and sliced (not too thickly)
1 beaten egg, to glaze
vanilla ice cream, to serve
1 Heat the oven to fan 180°C, gas 6. Unroll the puff pastry then, pressing gently, run
a knife around the edge of the rectangle to create a 1.5cm border.
2 Finely chop the stem ginger and mix with the syrup, caramel spread (reserving a little), cinnamon, cornflour, lemon juice and pear slices.
3 Arrange the pear slices on the pastry, inside the border, and pour over any reserved caramel sauce. Bake for 25-30 minutes, brushing the pastry with the beaten egg after 15 minutes. Remove from the oven and leave to cool slightly, then serve with ice cream.