This is a very simple dessert, it is a french inspired dessert with a twist, it is best eaten warm with mascarpone, ice-cream or a dollop of creme fresh.
Serves 6-8
2 sheets of good quality frozen puff pastry
6 medium pears
50g blanched slivered or flaked almonds
100g unsalted butter
200g sugar
1 tsp vanilla bean paste or extract
1. Paper Line 2 square tins that will be big enough for your pastry.
2. Pre-heat the oven to 180c
3. Roast almonds until they turn golden brown
4. Get pastry sheets out to thaw or roll out fresh pastry to fit in your trays
5. Peel, core and slice pears
6. Melt butter in fry pan and add the pears and cook over high heat for a few minutes
7. Add the sugar and stir through, leave on high heat until sugar dissolves and juices start to evaporate and start to caramelize to a light golden colour.
8. sprinkle 3/4 of the nuts on the bottom of the 2 pans (reserve the other 1/4 of the nuts to sprinkle on top when the Tartans are cooked.
9. Pour half of the pears and caramel into each tin
10. Put the puff pastry on top of each pear mixture and tuck in corners that are sticking up.
11. quickly put in the hot oven for about 15 - 20 mins until pastry is dark golden and puffed.
12. take out of the oven and invert (turn upside-down) on to serving plate - be careful as this is very hot and the caramel will burn - sprinkle the rest of the nuts and cut into squares and serve with marscapone, ice-cream or creme fresh.
Bon Appetit sweeties
bil hana we shefa ya halween
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