Pear and Rosemary Tart Recipe
Pear and Rosemary Tart Recipe
250g flaky puff pastry
2 x 400g cans pear quarters in juice, well drained,
small handful tender rosemary leaves
½ cup Demerara sugar
200ml cream
100ml sour cream
Preheat the oven to 200°C
Roll the pastry out on a lightly floured surface and make a disc of pastry about 30cm in diameter.
Brush the edge with a little water and turn the edge 3cm inwards all around pressing it down with your finger.
Prick the pastry all over the inside of the raised border.
Place the sliced pears in an even layer over the pastry inside the raised border.
Put the rosemary and sugar in a small food processor and process until the rosemary is very finely chopped.
Sprinkle this evenly over the pears.
Place in the oven for 30 minutes or until very well cooked.
Meanwhile beat the cream and sour cream until it hold soft peaks,
Serve the tart in wedges with the whipped cream.
Serves 6-8.
