Pear Tart With Toffee Shards

READY IN: 40mins




  • 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.