Pear Tart With Toffee Shards

"I love to cook, but I'm not a great 'baker' - this very easy tart is the exception. It's really easy and looks and tastes divine. The recipe is courtesy of the Age newspaper, Epicure section. A note - be careful when removing the cake as the toffee may still be hot. This might be more about my cake tin, but to prevent any toffee leakage - I've found it best to bake this with the cake tin sitting inside another, larger foil-lined baking tin."
photo by amanda l b photo by amanda l b
photo by amanda l b
photo by amanda l b photo by amanda l b
Ready In:




  • Preheat oven to 170 C fanforced (190 conventional).
  • Grease a 20 cm round cake tin with removable base. Line the base with baking paper.
  • Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
  • Pour the sugar liquid into the cake tin and swirl around the base.
  • Place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
  • Beat together the eggs, brown sugar, vanilla essence and zests. Add the melted butter to the mixture.
  • Mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
  • Bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
  • Remove from the oven and carfeully invert onto a plate when still warm. You may that the toffee runs a little or sticks to the paper base. Pull the toffee off and place as shards on the cake surface.

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<img src=""> I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen. I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.
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