Australia is a big producer of pears and we are lucky enough to have a climate that supports most varieties for 9 months of the year, from Summer through to Winter. Choose pears that are firm and are well-coloured. Green, pinkish and yellow are all welcome colours. Pears are fragile so avoid any with blemishes on the skin as there is likely to be damaged flesh underneath. Russeting (the little brown specks that some pears get) is a natural characteristic of pears and doesn't affect flavour or texture. When ripe, pears will have a lovely sweet, fresh scent. Softer pears can be eaten on the spot, while firmer pears are ideal for cooking.

Caramelised Pear Tart

This delightfully simple caramelised pear tart works with any pear variety. Sweet and sticky, it is delicious served warm with vanilla ice-cream.

Ingredients

Pastry
125g plain flour
60g unsalted butter, cubed
30g icing sugar
1 egg yolk

Filling
3 firm pears, any variety
30g unsalted butter, melted
60g brown sugar

Method

Preheat oven to 180 degrees. Grease and line a  20cm, rectangular cake tin

Rub 60g of butter into the sifted flour and sift in the icing sugar. Mix the egg yolk with 1 tablespoon of water and stir into the mixture. Knead until smooth.

Set aside one third of the dough. Roll out the rest of the dough into the shape of the base of your chosen tin.

Roll out the other third of the dough into four strips to fit the four walls of your chosen tin. Wrap your rolled out pastry shapes with cling wrap and place in the fridge for 30 minutes or until firm.

Brush the base of your tin with the melted butter and sprinkle with brown sugar, press sugar into an even layer. Take your four strips of pastry dough and line the walls of your tin. Arrange finely sliced layers of pear on top of the brown sugar.

Bake for 35-40 minutes or until pastry is golden brown and crisp. Allow to cool for 5 minutes before turning out onto a serving plate. Serve with vanilla ice-cream or custard.

Enjoy.