Pear Tart With Toffee Shards

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup sugar
• 1/3 cup water
• 2 firm pears, peeled and quartered
• 2 large eggs
• 1/3 cup brown sugar
• 1/2 teaspoon vanilla essence
• zest of one orange
• 1 lemon, zest of
• 100 g unsalted butter, melted
• 1 cup self-raising flour

Recipe

• 1 preheat oven to 170 c fanforced (190 conventional).
• 2 grease a 20 cm round cake tin with removable base. line the base with baking paper.
• 3 place sugar and water in a small saucepan and warm gently until the sugar dissolves. increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
• 4 pour the sugar liquid into the cake tin and swirl around the base.
• 5 place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
• 6 beat together the eggs, brown sugar, vanilla essence and zests. add the melted butter to the mixture.
• 7 mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
• 8 bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
• 9 remove from the oven and carfeully invert onto a plate when still warm. you may that the toffee runs a little or sticks to the paper base. pull the toffee off and place as shards on the cake surface.