Prepare to be blown away by the simplicity of this terrific tart by Food & Home Magazine!
INGREDIENTS
- 1 sheet puff pastry
- 1 large pear, thinly sliced
- 20 grams butter, melted
- ¼ cup maple syrup or honey
- ¼ cup cashews, halved
- 2 tsp. cinnamon sugar
- 1 cup plain double cream yoghurt
METHOD
PREHEAT oven to 220°C. Grease a large oven tray and line with baking paper.
CUT the pastry sheet in half lengthways and place both pieces on the lined tray. Arrange the pear slices on the pastry sheets and brush with butter and half the syrup or honey. Top with nuts and sprinkle with half the cinnamon sugar.
BAKE tarts for 20 minutes or until the pastry is golden brown.
MIX yoghurt and remaining cinnamon sugar in a small bowl. Drizzle hot tarts with remaining syrup or honey and serve with cinnamon yogurt.
Tip: The perfect ratio for cinnamon sugar is 4 parts sugar mixed with 1 part ground cinnamon. For this recipe we recommend mixing 2 tsp white sugar with ½ tsp ground cinnamon.
HANDS-ON TIME 25 mins | TOTAL TIME 45 mins | SERVES 4 |
