Finish your meal with a fruity treat for tart lovers.
RECIPE DETAILS
1. First prepare the tart. Preheat the oven to 200C (400F / Gas Mark 6). Peel the pears, cut them in half lengthways, remove the core with a melon baler and trim the stalk. Place in a bowl of cold water.
2. Cut the lemon in half, squeeze the juice in, pop the remaining lemon shells in also and set aside.
3. Gently melt the sugar in a wide heavy-bottomed saucepan over a low heat. When it starts to caramelise, gently swirl it around in the pan, but do not stir.
4. When completely caramelised, remove from the heat and add the butter and warmed Poire Williams. Stir until completely smooth before returning to the heat for a few minutes.
5. Pour the caramel into the base of a 9” round cake tin. Drain the pears well and place them cut-side up on top of the caramel in a neat pattern.
6. Lightly dust a clean surface with flour and roll out the puff pastry to about 2cm wider than the cake tin.
7. Carefully place the pastry on top of the pears, tucking the sides in as you go. Bake in the oven for about 45 minutes, before removing and leaving to stand for 15 minutes.
