Pear tart with chocolate sauce
Just a few simple ingredients are needed to make this stunning fruit tart
Preparation time: 20 to 25 minutes
Cooking time: 35 minutes
Serves: 8
375g (13oz) sheet ready-rolled puff pastry
4 to 5 pears, such as Comice
little melted butter
beaten egg, to glaze
5tbsp apricot jam
1 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Lay the pastry on a baking sheet and mark a frame around the edge 2cm (3/4in) with a knife. Place in the fridge. Peel the pears, halve and remove the core and slice thinly into half-moon shapes.
2 Place on the pastry, brush with butter, glaze the pastry edge with the egg and bake for 20 to 30 minutes. Heat the jam in a pan, then sieve and brush over the pears.
3 To make the sauce, heat 150ml (¼pt) double cream with 50g (2oz) butter and 75g (3oz) chopped dark chocolate until melted.
Per serving: 245cals, 13g fat, 6g saturated fat, 30g carbohydrate
The menu to impress:
Twice-baked gruyere souffles
Duck breasts with grape and red wine sauce
Hazelnut meringue cake with Irish cream
The big celebration menu:
Watercress soup
Spice rub leg of lamb
The easy and stylish menu:
Grilled Halloumi with beetroot, parsley and lemon salad
Posh smoked fish pie
Chocolate and cardamom pots
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