Ingredients (serves 6)
250g organic shortbread dough
5 pears
1 untreated lemon
150g sugar
2 tablespoons water
40g of
Jean-Yves Bordier Madagascar vanilla butter
Recipe
Preheat oven to thermostat 6-7 (200°C). Peel pears, remove seeds and cut into quarters. Drizzle with lemon juice.
Pour the sugar into a saucepan with 2 tablespoons of water to obtain an amber caramel. Stop cooking by plunging the bottom of the pan into very cold water.
Immediately pour the caramel into the bottom of a mould. Add the pears in a rosette, holding them tightly together. Sprinkle with small cubes of
vanilla butter
.
Arrange the shortcrust pastry over the pears, pressing the edge of the pastry against the inside wall of the tin. Bake for 25 minutes.
Remove the tart from the oven and wait 5 minutes before unmolding. Serve warm.
Suggestions
You can…
… sprinkle pears with cinnamon before baking
… serve with crème fraîche, whipped cream, vanilla ice cream or caramel coulis.
