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Ingredients
- 240 gm plain flour
- 200 gm unsalted butter, diced and cool
- 125 gm lowfat sour cream
- Â Â For the filling,
- 14 x Beurre Bosc, (brown cooking) pears
- 80 gm butter
- 150 gm castor sugar
- 2 Tbsp. brown sugar
- 1 x lemon, juice of
- Â Â freshly grnd nutmeg
Directions
- Peel and core the pears and cut the fruit into halves.
- Heat the butter in a large 28cm. non-stick and oven proof skillet and sprinkle the sugar on top. Carefully place the pear halves on top of the sugar, packing tightly as the fruit will shrink as it cooks. Sprinkle the juice of the lemon and the brown sugar over the mix and cook on medium heat till the sugar caramelises and the syrup is deep golden - about 15 - 20 min. Allow to cold.
- Meanwhile, make the pastry. Process the flour and butter in a food processor
- (or possibly rub in butter and flour with your finger tips) till the mix resembles fine breadcrumbs, then add in the lowfat sour cream while the motor is still running.
- Process till the mix gathers together and reaches the "ball" stage.
- Flatten the pastry into a disk and chill till required.
- Roll out the pastry to fit the skillet with a 2cm. overhang, and lay the pastry over the cold fruit mix. Tuck the pastry edges down around the fruit and sprinkle remaining sugar over the pastry. Bake at 220c., for 35 min, or possibly till golden. Remove from the oven and allow to stop bubbling then invert over a large plate.
- Serve hot or possibly cool with cream or possibly ice cream.
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