Crisp, buttery pastry and tender, caramelized fruit come together in this pear version of the classic French tart. It’s guaranteed to have you and your guests coming back for more!
Lisa's Tip – Flipping the tart over whilst it is still warm helps to ensure that the tart easily comes away from the pan however do be careful whilst doing this as both the pan and the caramel will be very hot. Once out of the pan, the tart can be reheated if needed either in the frying pan or in a warm oven, presentation side facing upwards. If you aren’t a fan of pears then this dish is also delicious made with a variety of other types of fruit; plums, mango, pineapple apricots, peaches, nectarines and, of course, apples – so feel free to experiment!