Channel: Coles

Category: Howto & Style

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Description: Drizzled in a gooey caramel sauce, this delicious upside-down spiced pear tart (recipe below) is sure to impress. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles Curtis Stone’s Spiced Pear Upside-Down Caramel Tart Serves 8 Prep 30 mins (+ cooling time) Cooking 1 hour 10 mins 2 sheets frozen puff pastry, just thawed 11/4 cups (275g) caster sugar, divided 45g unsalted butter, chopped, at room temperature 1 tbs apple cider vinegar 1 tsp ground cinnamon 5 William Bartlett pears, peeled, halved, cored 1/2 cup (125ml) Coles Thickened Cream, warmed 1. Preheat oven to 190°C (170°C fan-forced). Place 1 sheet of pastry on a sheet of baking paper. Top with the remaining pastry sheet. Use a rolling pin to roll out pastry to a 30cm square. Use a knife to trim the corners to make a 30cm disc. Prick pastry all over with a fork and place in the fridge until needed. 2. Heat a 25cm (top measurement) ovenproof frying pan over medium heat. Add 3/4 cup (165g) sugar and cook, without stirring, for 6 mins or until sugar melts and turns a deep amber colour. As the sugar melts and caramelises, tilt and swirl pan to distribute caramel evenly. 3. Remove pan from heat and whisk in the butter, vinegar, cinnamon and a pinch of salt until smooth and combined. Set aside to cool slightly. 4. Arrange the pears, cut-side up, over the base of the pan. Place pastry over pears and tuck in the edges between the pears and the side of the pan. Cut 2 small slits in the centre of the pastry. 5. Bake for 30 mins or until pastry is puffed and starting to brown. Reduce heat to 175°C (155°C fan-forced) and bake for 30 mins or until pear is tender and pastry is golden brown and cooked through. Set aside for 20 mins to cool. 6. Meanwhile, in a small saucepan over medium heat, add the remaining sugar and cook, without stirring, for 6 mins or until the sugar melts and turns a deep amber colour. Carefully add the warmed cream and a pinch of salt and stir until well combined. Transfer the caramel sauce to a heatproof jug. 7. While holding the edge of the tart in place, gently tilt the pan over a small heatproof bowl and pour out excess liquid, reserving the juices. Place a large rimmed serving plate over the pan and carefully invert tart onto the plate. 8. Drizzle tart with caramel sauce and reserved juices to serve. Serve with. vanilla ice cream Like the look of these mini cocotte dishes? They're perfect for making desserts like these chocolate soufflés (recipe below). Drizzled with a decadent chocolate sauce, this easy recipe is sure to impress. To find out more about the range of collectable KitchenAid Ovenware at Coles, visit coles.com.au/kitchenaid. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles Want more easy recipes? Check out our ‘Show-stopper cherry desserts’ playlist youtube.com/playlist?list=PL8rYS6B-sVuKEF38ML9qirPt1-fp0d1CE, which includes: How to Make Choc-Cherry Mini Pavlovas: youtube.com/watch?v=Nq-QE9OSTxA&list=PL8rYS6B-sVuKEF38ML9qirPt1-fp0d1CE&index=4 Chocolate cherry coconut trifle: youtube.com/watch?v=FsKGrZUWu6k&list=PL8rYS6B-sVuKEF38ML9qirPt1-fp0d1CE&index=1 How to Make Cherry Pies with Cherry Pastry: youtube.com/watch?v=LT5lio8i550&list=PL8rYS6B-sVuKEF38ML9qirPt1-fp0d1CE&index=3 Meringue & cherry torte: youtube.com/watch?v=Q3Dr_bc--XY&list=PL8rYS6B-sVuKEF38ML9qirPt1-fp0d1CE&index=2