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Peel the pears and cut into quarters, cut the core out of each piece.
Take an oven-safe frying pan approximately 21 cm in diameter, put on the heat and add the sugar. Heat until the sugar starts to caramelise and turn a golden brown colour, stir with a wooden spoon until all the sugar has caramelised. Add the butter and whisk until it comes together to form a caramel.
Add the pears to the pan and mix well, cook for approximately 5-6 minutes until the pears soften, take off the heat and leave to cool.
Cut a disk from the pre rolled puff pastry, approximately 24 cm in diameter, lay over the cooled pears and tuck the edges into the bottom of the pan.
Cook for 20 – 25 minutes in the oven. Cool slightly. Remove from the pan by flipping over the tart onto a plate, serve with vanilla ice cream or double cream.
Completed steps (click to remove last step)
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