I seem to love rustic, artesian presentations and to me, this tart is just that. I think you could make this in a dutch oven while camping and the crowd would go silent.
ingredients
5 william pears
90g butter
90g caster sugar
2 vanilla bean
1 sheet all butter puff pastry (rolled out to about 20cm diameter)
1 ovenproof saucepan.
Melt butter and sugar and vanilla bean in saucepan. Add your pears that have been peeled, cored ana d halved. Add pears to mixture core side up. Place your puff pastry on top of the pears and tuck them in. As the sugar and butter melt together spoon over puff pastry. Cook for 5 minutes or until sugar carmelizes and turns golden brown.
Put the pan in the oven for 15-20 minutes until the puff pastry turns golden brown.
The tricky part, remove from the oven and flip it onto a serving plate. Careful, the sugar carmel stuff it very hot.
I would like mine with a scope of vanilla bean ice cream please.