Dried Pear Tart with Creme Fraiche

INGREDIENTS

  • 100g Dried Pears
  • 1 tbspn Honey
  • 1/4 cup Sugar
  • 1 batch Sour Cream Pastry
  • 200g Creme Fraiche
Print Recipe

Preheat oven to 210C.

Place Barossa Dried Pears in saucepan with Verjuice and place over a very high heat, bring to a rapid boil for 4 to 5 minutes.
Remove the pears, stir in honey and ¼ cup sugar, bring to the boil and reduce by 2/3.

Remove from heat, add Pears back and allow to cool to room temperature.

Each tart shell uses 25 grams of pastry, cut into a 10.5 centimetre disc. Blind bake for 10 minutes, remove blind baking beans/weights and return to oven and cook for a further five minutes.

Divide crème fraiche between tart shells, top with Pears and drizzle with syrup.