2 Large Beurre Bose Pears
1 Sheet of Puff Pastry
1/ 4 Cup Brown Sugar
Mil Lel Pamesan Cheese (Available at Coles)
2 Star Anise
1 Cinnamon Quill
1 Tsp Cinnamon Sugar
Fresh Thyme for Garnish
Pedro Ximenes for drizzle
1. Start by pre heating your oven to 18o'C.
2. Next remove your Puff Pastry from the freezer and place on a clean bench to thaw out.
3. Next slice your Pears in to quarters or wedges and then make thinner slices from these about 2-3mm thick. Use a Mandolin to save time and mess. but watch your fingers!
We used Beurre Bose Pears because they keep a nice firm texture when cooking.
4. Toss the Pears in to a pan and cook off with the butter, sugar, cinnamon and star anise until the pears are soft and caramelized. Don't let the pan get too hot or the caramel will burn and separate from the butter. Use a slow heat - this should take about 10-15 minutes.
5. Meanwhile. cut a sheet of puff pastry in to 4 even size squares. About 1 cm from the edge of each smaller pastry, score a square on the inside - this will be the puffy pastry edging for the tart. Arrange the pastries in a baking tray.
6. Once the Pear has finished cooking remove from the pan. Let most of the caramel drip off (if you use too much it can make the pastry soggy). Place the pear mixture inside the squares on each piece of pastry. Top with parmesan cheese (as much or as little to your liking) and drizzle with the caramel sauce. Then brush the edges of the pastry with an egg wash and sprinkle with brown sugar.
7. Pop in the oven to cook for about 20 Minutes or until puffy and golden around the edges and the cheese has melted and is brown. To serve. use a zester to shave some fresh parmesan over the top. sprinkle with Thyme and a drizzle of Pedro Ximenes or even some Balsamic Glaze for a unique zing!