• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 6-9 brown pears (beurre bosc pear)
  • 100g unsalted butter
  • 1 cup soft, light brown sugar
  • Juice of 1 large lemon
  • 1 tbsp Poire William (pear liqueur)
  • Pastry:
  • 240g flour
  • 200g unsalted butter
  • 125g sour cream


  1. PEEL, half and core the pears. Slice diagonally and lengthwise, keeping the halves together.
  2. Meanwhile, melt the butter in a large flat skillet. Arrange the pear halves in it.
  3. Scatter the sugar over the top, then the lemon juice.
  4. Simmer over a medium heat until juices have thickened and are well caramelised.
  5. It's important to know when you have cooked the pears sufficiently. Cool and/or refrigerate.
  6. To make the pastry: COMBINE these ingredients in a food processor until the mixture forms a ball. Cover and refrigerate no longer than 30 minutes.
  7. Roll the pastry to a disk which will fit over the top of the skillet.
  8. Neaten and tuck in the edges. Sprinkle the top with a little castor sugar. Refrigerate to chill, up to 24 hours ahead.
  9. Bake 40 minutes at 200-220ÂșC.
  10. With extreme care, up-end the tart onto a serving dish. Serve immediately.

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