Ingredients
• 2 tablespoons water
• 155g (3/4 cup) caster sugar
• 4 large pears, peeled, cored, quartered
• 1 tablespoon fresh lemon juice
• 1 tablespoon melted butter
• 1 teaspoon vanilla essence
• 1 sheet (25 x 25cm) frozen butter puff pastry, just thawed
• Brown sugar mascarpone
• 250g mascarpone
• 2 tablespoons brown sugar
Method
1. Place the water and 100g (1/2 cup) of sugar in a 20cm (base measurement) ovenproof non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Simmer, without stirring, for 6-7 minutes or until the syrup is light golden. Remove from heat.
2. Combine the pear, lemon juice, butter, vanilla and remaining sugar in a bowl. Arrange the pear, cut side up and slightly overlapping, in the frying pan. Cook over medium-low heat for 6-7 minutes or until the pear starts to soften. Set aside to cool completely.
3. Preheat oven to 200ºC. Cut a disc from the pastry, slightly larger than the top of the pan. Place over the pear. Tuck in the edges. Bake for 30 minutes or until the pastry is crisp and golden. Set aside for 10 minutes to cool.
4. Meanwhile, to make the brown sugar mascarpone, place the mascarpone in a bowl. Add the sugar and stir to create a swirled effect.
5. Turn the tart onto a serving plate. Serve with brown sugar mascarpone.
