Upside down pear tart


  • 30g butter, softened

  • 1/4 cup brown sugar

  • 825g can sliced pears, drained

  • 1 sheet ready-rolled puff pastry, partially thawed

  • vanilla ice-cream, to serve


  • 1.

    Preheat oven to 200°C. Grease a 4cm-deep, 20cm (base) round cake pan. Line base with baking paper.

  • 2.

    Place butter and sugar in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 30 seconds. Stir. Microwave for a further 30 seconds or until butter and sugar melt and mixture is smooth. Pour into prepared pan. Arrange pear slices over base of pan, slightly overlapping.

  • 3.

    Using the cake pan as a guide, cut a 21cm round from pastry sheet. Place pastry round over pears, tucking pastry into side of pan. Bake for 15 to 20 minutes or until pastry is puffed and golden. Turn onto a serving plate. Serve with ice-cream.

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