ingredients; 2 brown pears, 2tbl brown sugar, 2tbl unsalted butter 2tbl water
method; leaving the skin on,halve the pears and remove the core. place them face down in a pan with the butter and sugar and on a low heat gently cook until the pears have softened. If the butter begins to thicken and caramelise you can add the water. once cooked remove from the heat and set aside.
ingredients; 1sheet frozen puff pastry, thawed, olive oil for greasing tart tins
method; lightly oil tart tins then place the tart tin onto the pastry sheet upside down and with a sharp knife cut around. The pastry circle should fit perfectly into the tin, gently press down. Continue until all the shells are filled.
ingredients; 2tbl plain flour,2tbl hazelnut meal, 1tbl brown sugar,1 pinch cinnamon
method; mix with finger tips
ingredients; 250mls of cream, 1tbl caster sugar, 2tsp vanilla extract
method; in a kitchen mixer add the cream and whip on high speed, add the sugar and vanilla and continue to mix until the cream has thickened slightly.
fill the pastries with a teaspoon of onion jam, I used Beerenbergs Family Farm Caramelised Onion, that worked perfectly or alternatively you could make your own. then lightly chop pears and keep syrup aside. fill each tart with the pear and sprinkle over the crumble then drizzle over a little of the sugar syrup left over from the pears. Bake in the oven at 175°C for 20-30 minutes, You will need to monitor the pastries to prevent over cooking the sugar syrup.
Serve warm with a dollop of vanilla cream and drizzle over any remaining syrup.
Beerenberg Family Farm Caramelised onion;http://www.beerenberg.com.au