- High in dietary fibre
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Make the most out of seasonal pears with Curtis Stone’s upside-down tarts made with marzipan and Australian honey.
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 1 green pear
- 1 tbs Coles Finest Australian Red Gum Honey
- 80g marzipan, cut into 4 pieces
- 1 sheet frozen puff pastry, just thawed
- 1 Coles Australian Free Range Egg, lightly whisked
- Pure icing sugar, to dust
- Rosemary leaves, to serve
- Coles Finest Australian Red Gum Honey, extra, to serve
- Crème fraîche, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat to 200°C. Place a rack in the centre of the oven. Cut a 30cm square sheet of baking paper, then cut into 4 smaller squares. Place on a large, heavy rimmed baking tray.
Step 2
Quarter and core the pear. Cut each quarter lengthways into 5 or 6 thin slices.
Step 3
Spoon 1 tsp honey into the centre of each paper square. Arrange the pear slices evenly over the honey on the paper, fanning out the slices. Press the marzipan pieces to about 5mm thick and arrange over the pear slices.
Step 4
Cut the pastry into 4 squares. Arrange the pastry squares over the marzipan. Using your hands, press the pastry edges onto the paper to seal. Brush the pastry with the egg. Using a small sharp knife, cut 5 slits in each pastry square to allow steam to escape while baking.
Step 5
Bake for 20 mins or until the pastry is deep golden brown. Carefully lift the opposite corners of the paper and turn the tarts onto plates. Peel off the paper and discard.
Step 6
Sprinkle the tarts with icing sugar and rosemary. Drizzle with extra honey. Serve immediately with crème fraîche or dollop cream.
Recipe tip
COOK. STORE. SAVE.
Clever storage: To get ahead, assemble the tarts to the end of step 4 up to 3 hours in advance. Cover and place in the fridge, then bake from step 5.
Ingredient tip: You can substitute fraîche for dollop cream, to serve.
Honey pear upside-down tarts with marzipan
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 1 green pear
- 1 tbs Coles Finest Australian Red Gum Honey
- 80g marzipan, cut into 4 pieces
- 1 sheet frozen puff pastry, just thawed
- 1 Coles Australian Free Range Egg, lightly whisked
- Pure icing sugar, to dust
- Rosemary leaves, to serve
- Coles Finest Australian Red Gum Honey, extra, to serve
- Crème fraîche, to serve
Description
Make the most out of seasonal pears with Curtis Stone’s upside-down tarts made with marzipan and Australian honey.
Method
Step 1
Preheat to 200°C. Place a rack in the centre of the oven. Cut a 30cm square sheet of baking paper, then cut into 4 smaller squares. Place on a large, heavy rimmed baking tray.
Step 2
Quarter and core the pear. Cut each quarter lengthways into 5 or 6 thin slices.
Step 3
Spoon 1 tsp honey into the centre of each paper square. Arrange the pear slices evenly over the honey on the paper, fanning out the slices. Press the marzipan pieces to about 5mm thick and arrange over the pear slices.
Step 4
Cut the pastry into 4 squares. Arrange the pastry squares over the marzipan. Using your hands, press the pastry edges onto the paper to seal. Brush the pastry with the egg. Using a small sharp knife, cut 5 slits in each pastry square to allow steam to escape while baking.
Step 5
Bake for 20 mins or until the pastry is deep golden brown. Carefully lift the opposite corners of the paper and turn the tarts onto plates. Peel off the paper and discard.
Step 6
Sprinkle the tarts with icing sugar and rosemary. Drizzle with extra honey. Serve immediately with crème fraîche or dollop cream.