Yield: 1 servings
|240 grams||Plain flour|
|200 grams||Unsalted butter; diced and cold|
|125 grams||Sour cream|
|For the filling;|
|14||Beurre Bosc; (brown cooking)|
|150 grams||Castor sugar|
|2 tablespoons||Brown sugar|
|1||Lemon; juice of|
|Freshly ground nutmeg|
FOR THE PASTRY
Peel and core the pears and cut the fruit into halves.
Melt 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 mixture and cook on medium heat until the sugar caramelises and the syrup is deep golden brown - about 15 - 20 minutes. Allow to cool. Meanwhile, make the pastry. Process the flour and butter in a food processor (or rub in butter and flour with your finger tips) until the mixture resembles fine breadcrumbs, then add the sour cream while the motor is still running. Process until the mixture gathers together and reaches the "ball" stage. Flatten the pastry into a disk and refrigerate until required.
Roll out the pastry to fit the skillet with a 2cm. overhang, and lay the pastry over the cool fruit mixture. Tuck the pastry edges down around the fruit and sprinkle remaining sugar over the pastry. Bake at 220c., for 35 minutes, or until golden brown. Remove from the oven and allow to stop bubbling then invert over a large plate.
Serve warm or cold with cream or ice cream.
Converted by MC_Buster.
Per serving: 2355 Calories (kcal); 253g Total Fat; (94% calories from fat); 7g Protein; 29g Carbohydrate; 668mg Cholesterol; 758mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 50½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.