![Upside-down pear tart with chocolate pastry](https://www.allysongofton.co.nz/content/recipes/3402.jpg?width=320&height=479&fit=bounds)
This would have to be one of my all-time favourites. No more difficult than any other apple pie, but it looks spectacular.
Ingredients
- Chocolate pastry
- 1 cup flour
- ¼ cup cocoa
- 2 tablespoons sugar
- 175 grams unsalted butter
- 2-4 tablespoons cold water
- Pears
- 5-6 very firm pears
- 50 grams butter
- ¼ cup sugar, brown white or caster
- grated rind of 1 lemon or orange
Method
- Put the flour, cocoa, sugar and butter in a food processor and process until the mixture resembles coarse crumbs. Add just enough water to bring the pastry to smallish moist balls. (If you allow the dough to become a large ball in the processor it will become tough). Knead lightly and refrigerate.
- Peel and core the pears.
- In a deep oven-proof frying pan (no wider than 27cm) melt the butter, sugar and lemon or orange rind.
- Add the pear halves to the frying pan arranging them core-side down making sure they are close together. Place 1 half in the centre.
- Cook on the stove top for about 5 minutes or until a caramel sauce has formed.
- Roll the pastry out large enough to just cover the frying pan and carefully roll on top, tucking the edges around the inside of the pears in the pan.
- Bake at 200ºC for 20-25 minutes or until the pastry is crisp. Stand for 5 minutes before turning upside down on a large plate. Serve warm with the remaining pan juices poured on top.
Cooks Tips
Variations: - Use apples or nashi instead of pears. - Use spices to vary the flavour. My favourites include cardamom and ginger. - If you do not have time to make thepastry, use a 400 gram packet frozen short pastry. - For a nutty flavour, roll ground hazelnuts into the pastry, about ½ cup. - Make a plain short pasry by using 1¼ cups flour and omitting the cocoa.
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